Coconut Mango Smoothie - This coconut mango smoothie is thick, creamy, and frosty with a tropical mango flavor that tastes bright and naturally sweet. Coconut milk adds a rich, velvety body that makes the smoothie feel satisfying while staying refreshing. A squeeze of lime lifts the fruit and keeps the finish clean rather than heavy. It blends in minutes with minimal prep, making it a quick drink that still looks vibrant and beautiful in a glass.

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Coconut Mango Smoothie - This recipe works because it uses frozen mango as both flavor and structure, creating a thick texture without needing extra ice or thickeners that can water down the taste. Full-fat coconut milk brings fat that emulsifies with the fruit, making the smoothie creamy and smooth instead of icy. After testing, I found that adding lime juice at the end makes the mango taste brighter and helps balance sweetness, especially when the fruit is very ripe. If the blender struggles, a short pause and a small splash more coconut milk loosens the mixture without thinning it too much. The method is straightforward but delivers professional results: frozen fruit for body, coconut for richness, and lime for a fresh, clean finish.

Dietary Notes

✓ 5-Minute Smoothie
✓ Creamy Tropical Texture
✓ Dairy-Free Option
✓ Naturally Sweet

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Why You'll Love This

Thick, Frosty Texture: Frozen mango builds a creamy smoothie without watering it down.
Fast and Simple: One blender and a few ingredients make this quick to prep.
Balanced Flavor: Lime cuts richness and keeps the finish bright and refreshing.
Easy to Customize: Add chia, spinach, or protein without changing the core method.

Coconut Mango Smoothie

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 4min

❄️ Cool Time: 0

🔥 Cook Time: 1min

🥨 Yield: 2

🍞 Method: Blending

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups frozen mango chunks
1 cup full-fat coconut milk
1 tbsp lime juice
1-2 tbsp honey or maple syrup
1/2 cup ice
1/2 tsp lime zest, optional

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✏️

frozen mango chunks Use frozen mango for thick structure and a frosty texture; fresh mango can make the drink thin and watery. If your mango is very icy, let it sit briefly so it blends into a smooth, creamy base without straining the blender.
full-fat coconut milk Full-fat coconut milk brings richness and helps emulsify the smoothie into a velvety, creamy drink rather than an icy slush. Shake the can well so the fat is evenly mixed, which guarantees consistent texture.
lime juice Lime juice adds bright acidity that cuts the coconut’s richness and makes the mango taste fresher. Add it after the smoothie is mostly blended so the citrus stays lively and does not taste muted.
honey or maple syrup Sweetener is optional and depends on your mango; ripe mango often needs none. Add a small amount and blend briefly so it dissolves evenly, keeping the smoothie balanced rather than overly sweet.
ice Ice is optional and can dilute flavor if overused; add it only if your fruit is not fully frozen or you want extra chill. For a thicker texture, prefer more frozen mango instead of more ice.
lime zest, optional Lime zest adds aromatic citrus oils that make the smoothie smell brighter without adding liquid. Sprinkle lightly at the end so the aroma stays fresh and the finish feels clean.

list_alt Instructions

1

Step 1: Add frozen mango and coconut milk to a blender and let sit for 1 minute until the edges soften slightly - a short rest helps the blender catch and keeps the texture creamy.
2

Step 2: Blend on high for 30 to 45 seconds until thick and smooth with no visible chunks - thorough blending creates a velvety, restaurant-style smoothie.
3

Step 3: Add lime juice and sweetener if needed, then blend for 10 seconds until fully emulsified - adding lime last keeps the flavor bright and balanced.
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Step 4: If the smoothie is too thick to move, add 1 to 2 tablespoons coconut milk and pulse until it flows - small adjustments loosen texture without watering it down.
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Step 5: Pour into chilled glasses and finish with lime zest if using - cold serving temperature highlights the smoothie’s creamy, tropical finish.

Nutrition Facts

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Calories 320

Protein 3g

Carbs 44g

Fiber 5g

Sugar 34g

Fat 16g

Sodium 40mg

Potassium N/A

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Serving Suggestions

Serve the smoothie immediately in chilled glasses so it stays thick and frosty. For a clean, professional look, swirl a spoonful of coconut milk inside the glass before pouring, then finish with a small sprinkle of lime zest or toasted coconut. If you want a thicker “smoothie bar” presentation, pour into a bowl and top with mango slices and a few nuts for texture. This tastes best right after blending when the texture is velvety and the mango flavor is brightest.

How to Store?

Smoothies are best fresh, but you can store leftovers in a sealed jar in the refrigerator for up to 24 hours; the texture will loosen slightly as it sits. Shake or stir well before serving to re-emulsify the coconut milk and fruit. For make-ahead, portion the frozen mango into freezer bags and keep measured coconut milk in the fridge so blending is faster. Freezing the blended smoothie is possible, but it will become icy; if you freeze it, thaw in the fridge and re-blend with a splash of coconut milk for a smoother texture.

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