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Mango Smoothie Without Yogurt

A creamy, dairy-free mango smoothie made with frozen mango, coconut milk, coconut water, and honey in under five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 smoothies
Course: Drinks and Beverages
Cuisine: Tropical
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups frozen mango chunks
  • 1 cup canned full-fat coconut milk
  • 0.5 cup coconut water or water
  • 1 to 2 tablespoons honey or agave nectar
  • 0.5 tablespoon fresh lime juice
  • 0.5 cup ice cubes optional, for extra thickness

Equipment

  • High-powered blender
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Tall drinking glasses
  • Wooden spoon or spatula

Method
 

  1. Measure 2 cups of frozen mango chunks and add to the blender.
  2. Pour 1 cup of full-fat coconut milk into the blender, including the creamy layer.
  3. Add 0.5 cup of coconut water or water to the blender.
  4. Drizzle 1 to 2 tablespoons of honey or agave nectar into the blender.
  5. Squeeze 0.5 tablespoon of fresh lime juice into the blender.
  6. Add 0.5 cup of ice cubes if you prefer a thicker, slushy smoothie.
  7. Blend on high speed for 60 to 90 seconds until smooth and creamy.
  8. Pour the smoothie into glasses and serve immediately.

Notes

Refrigerate leftovers in an airtight container for up to 24 hours; shake or stir before drinking.