- Dish type
- Mango smoothie
Refreshing, cool and nutritious, this banana, mango and coconut milk smoothie is a delicious way to enjoy tropical fruit flavours.
4 people made this
- 200ml semi-skimmed milk
- 200ml mango nectar or juice
- 150g frozen mango
- 100ml coconut milk
- 1/2 banana
- 1 tablespoon honey
MethodPrep:10min ›Ready in:10min
- Place the milk, mango nectar, mango, coconut milk, banana and honey in a blender or food processor. Mix for 1 to 2 minutes until smooth.
- Pour the mixture into 4 large glasses and enjoy!
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Banana Coconut Mango Smoothie
One thing I love about breakfast in Thailand – they always serve so many types of freshly made juices and smoothies. It seems like every morning they serve a brand new selection of fruits, different from that of the previous day. I believe that if I were to spend a few more days there, I’d come up with a recipe series for 30 days of smoothies, totally effortlessly.
Of all the fresh juices, my favorite was the banana coconut mango juice.
Be advised – the drink I actually had was a glass of juice, not a smoothie. Instead of using creamy coconut milk, they always used fresh coconut water to make mixed juice drinks. It was so good!
Coconut water can be really refreshing and delicious, but only when it’s fresh. And you need to get the right type of coconut. In some of the tropical areas I traveled to, even though they grew lots of coconut trees and the fruit was so fresh, the flavor of the juice was just so-so.
But if you get the right coconut juice and it’s chilled just right, it will bring an oasis to you on a hot summer day. The juice should still be in the green coconut shell. It should be sweet, with a slightly zesty hint, a mild nutty flavor, and a grassy aroma. Dining in an open-air bistro on a hot summer day, you should definitely order some cold coconut juice along with some grilled seafood and some stir fried noodles. It will be so refreshing, as it washes all the heat away and gets you properly rehydrated. Even better than a pitcher of cold beer!
Back to the banana coconut mango juice I had – it was really unique and tasty. The juice was especially light, because the bulk of the drink was coconut water, and infused with banana and mango. The combination was remarkable. Of course I had to recreate it after coming back!
However, fresh coconut water is a luxury ingredient in Beijing. I can actually find young green coconuts at the market, shipped all the way from Hainan province, but they are nowhere near as flavorful as the ones I had in Thailand. That’s why I went for the best next solution – coconut milk.
Unlike the original mixed juice, this drink is really rich and thick. It doesn’t have the same light texture, but it’s equally as refreshing and delicious. You might think the combination of banana and mango is too thick, but it works out well after blending in ice and cold water. Not too sweet, yet richly flavorful and satisfying.
Do you like making smoothies at home? I really love it, but I always stick to the simple recipes, like this one!
Coconut Mango Smoothie
What are you plans for the weekend? Hope you are doing something fun and relaxing.
Today I am excited to welcome back Stephie from Eat Your Heart Out who is here to share her healthy, delicious Coconut Mango Smoothie. If you weren&rsquot dreaming of warmer weather before..well, you are now! This smoothie screams tropical, beach vacation and makes me long for 80 degree weather. You know how much I love smoothies so when I saw that Stephie was sharing this recipe I was very excited.
I can&rsquot wait to make this tomorrow morning when I wake up&hellipand of course my toddler will thank Stephie too since he usually drinks half of my smoothies! 😉
Hello, friends! So great to be visiting with you again! You may remember that last summer I shared a recipe for Blueberry-Lemon Yogurt Scones. Now I&rsquom bringing you a smoothie recipe. I didn&rsquot make the breakfast connection until&hellipwell, now, but I suppose it is fitting. Breakfast is my favorite meal of the day! It is also the most important and one of the most difficult to make time for in your day. Starting off the day with a healthy, nutritious breakfast gets things going in the right direction, but sometimes you just need something quick and easy. I feel like if this is true for me &ndash and I just have myself to worry about in the morning &ndash it must be exponentially more of an issue for a mother like Julia with a toddler and a new baby!
I don&rsquot know how she does it &ndash she must be superwoman. Seriously!
So to help her out, I turned to one of my favorite go-to breakfasts &ndash smoothies. They are versatile, packed with fruits (or even veggies!) for much-needed vitamins and minerals, and are quick to pull together in the morning. If you are really facing a morning time-crunch &ndash or don&rsquot want to run the blender while everyone is still asleep &ndash you can even make your smoothie the night before, pour it into a jar, seal it up, and stick in the freezer. Pull it out either when you get up or as you&rsquore leaving the house, and it will be thawed and ready to drink when you are done getting ready or by the time you get to work (depending on your commute).
This Coconut Mango Smoothie is packed full of frozen banana, mango, a little bit of flax seed, and coconut milk (so it&rsquos even dairy-free!). Feel free to use a low-fat coconut milk for an every day breakfast, or full-fat coconut milk for a special, extra-indulgent treat.
Mango Coconut Smoothie
Oh baby! Why didn’t I make some more? Now looking at these pictures I am craving more yummy tasting drink. My Venezuelan roots are very present with this Mango Coconut Smoothie. It’s thick, creamy and oh so satisfying. The Mango flavor is so refreshing while the coconut gives out the creamy part. I added a little lemon juice to balance both flavors and give it a tangy edge.
See, in Venezuela mango trees are everywhere. It’s like oak trees here in the States. Since there are mangoes everywhere we try to find things to do with them. There’s mango cakes, jellies, ice creams, muffins and more. Some people have a mango smoothie everyday. Just blend the mangoes in water together into a drink. This is why I decided to mix with a some coconut and take it to a whole new dimension.
It’s funny, but while I was making this Mango Coconut Smoothie, I didn’t know how much coconut milk to add to my Blendtec, so I started adding little by little and when I checked on the drink, I made ice cream!! it was delicious but I had to keep on my smoothie mission and added more milk. If you would like to make ice cream, just add a little less liquid and that’s it.
This Saturday, have morning jog, take it easy and then have some yummy Mango Coconut Smoothie. Put one of those little cocktail umbrellas on top and invite some friends over. The secret to this wonderful drink is to use frozen mangoes. You can use fresh ones but if you add ice, it will water them down and loose the flavor. So freeze your mangoes beforehand. I always have them waiting for me in the freezer.
I hope you enjoy this delicious Mango Coconut Smoothie at home. If you do, please come back and let me know how it comes out.
Can I Use Regular Yogurt Instead of Greek?
If you don’t have Greek yogurt on hand, you can still use regular yogurt. It just won’t be as creamy or as protein packed. Greek yogurt makes this smoothie taste more like a shake than a healthy drink. Boom! Fooled the naysayers on that one.
Coconut Mango Smoothie Bowl
Nothing says "Tropical Summer" like a coconut mango smoothie topped with juicy lychee served in a coconut shell. Layer that luscious smoothie with some chia seeds soaked in milk for some nutritious texture surprises.
Sprinkle some hemp seeds, chia seeds, coconut flakes or almond slices on the top for a delicate crunch and an added nutritional punch. And you have a bowl of goodness in taste, flavor and nutrition with a tropical flair.
I had originally developed this mango smoothie bowl for those undertaking long summertime fasts, as the satiating nutrients can help sustain a fast. But this could also be a treat "once in a while", as it is high in fat and especially saturated fat.
Since being on the AIP Diet, I’ve had this paleo mango smoothie every couple of days. It’s a sweet, refreshing treat that includes just 2 nourishing ingredients – mango and coconut milk.
If you’re following the AIP Diet, then make sure to use a can of coconut milk without any stabilisers, fillers, gums or other non-compliant ingredients. You just want your can to include coconut extract/cream and water.
You can really use as little or as much of each ingredient as you like. The more liquid, the more of a smoothie texture you’ll have. Use less coconut milk and more frozen mangoes and you’ll end up with a smoothie bowl/ice cream texture.
I tend to use the whole bag of frozen mangoes and can of coconut milk and it makes the perfect amount for 4 servings. You could pop the coconut milk into the fridge for a few hours or overnight for an extra frosty smoothie.
Below I’ve shared the volumes of the products that I used. Use it as a guide but include as little or as much of each ingredient as you like.
You could also switch the milk to your milk of choice and add in a little juice or maple syrup if you’d like a sweeter smoothie. Other flavour options include adding in nutritious turmeric or lemon zest/juice.
Where do I find dragon fruit?
Have you ever seen a fresh dragon fruit? It’s pretty weird lookin’. Yet it can be found in the produce section of most grocery stores. Depending on the variety, your fruit might have white or pink flesh… white flesh works just fine in this recipe. If you want the wow factor, then make sure to use a pink-fleshed dragon fruit. There’s even a yellow-fleshed variety!
I actually found a whole box of dragon fruit at Costco last summer, which is their typical growing season. You can also purchase this fruit already peeled and diced in the freezer section. It tastes similar to kiwi or pear, and is a great fruit in many different recipes.
Trader Joe’s even sells freeze-dried dragon fruit pieces that are great toppings for any kind of smoothie bowl. They’re incredibly crunchy and bright I just can’t resist adding them in to my afternoon snack!
Coconut Mango Turmeric Smoothie
This Coconut Mango Turmeric Smoothie is packed with coconut, mango, banana and turmeric for a fruity snack or super healthy start to your day!
- Author: Kristen Olson
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2 Servings 1 x
- 1 cup coconut or almond milk
- 1/2 cup frozen chopped mango
- 1 frozen banana, sliced
- 1 tablespoon coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon chia seeds
- Garnish with toasted coconut flakes and chia seeds
- Add all ingredients to a blender and blend until creamy and smooth. Add more almond milk to thin out the smoothie or a bit of maple syrup or your sweetener of choice. Garnish with toasted coconut flakes and chia seeds.
- Serving Size: 1 Serving
- Calories: 143
- Sugar: 13g
- Sodium: 21mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Did you make this recipe?
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Do you have a favorite smoothie recipe? Tell me about it!
Still looking for another smoothie idea? How about one of these…
Grapefruit Green Smoothie from Minimalist Baker
Blueberry Pear Smoothie from Natasha’s Kitchen
Raspberry Banana Chia Smoothie from The Lemon Bowl
Or, try my Coconut Banana Matcha Smoothie…
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Coconut Mango Strawberry Smoothies
This recipe for coconut mango strawberry smoothies is ever so slightly adapted to be dairy free from the Coupon Clipping Cook. She was also kind enough to share a photo of the finished recipe with us. But you can view great step-by-step photos on her original recipe for Mango Berry Toasted Coconut Smoothies. She uses Greek yogurt, but dairy-free yogurt is a seamless swap. In fact, coconut yogurt fits the flavor profile perfectly! And the combination of fresh mango, strawberries, and lime is magical. However, some types of mangoes can be fibrous. Look for varieties like Ataulfo (Honey), Kent, and Palmer for the smoothest and creamiest results.