RECIPE
Mango Coconut Water Smoothie
Blend 400 ml of coconut water with one cup of ripe or frozen mango and a small banana for a thick, dairy-free mango smoothie in five minutes. Coconut water keeps it lighter than a milk-based mango shake. Use Alphonso or Kesar mango in season for the best flavour.
Ingredients
- 400 ml plain coconut water
- 1 cup ripe or frozen mango chunks (Alphonso or Kesar in season)
- 1 small banana
- Ice, optional
- Pinch of cardamom, optional
Method
- Add the coconut water, mango and banana to a blender.
- Blend until completely smooth, about 45 seconds.
- Taste. Add a pinch of cardamom, or a little more coconut water if it is too thick.
- Pour into two glasses and serve immediately.
Make it thicker or lighter
Frozen mango gives a colder, thicker smoothie without watering it down with ice. For a lighter mango coconut water drink, skip the banana, use 300 ml of coconut water with half a cup of mango, and strain.
Mango coconut water drink (no blender)
Whisk 2 tablespoons of mango pulp into 250 ml of chilled coconut water with a squeeze of lime. It makes a quick, juice-like mango drink with fewer calories than mango juice.
More coconut water drinks
Try the pineapple smoothie, the watermelon cooler or the kokum cooler.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Can I make it without banana?
Yes. Add more frozen mango instead to keep it thick.
Can I use canned mango pulp?
Yes. Use about half a cup, and taste before adding any sweetener because canned pulp is often sweetened.
Is it dairy-free?
Yes. The base recipe uses only coconut water and fruit.
Can I make it ahead?
It is best fresh. Refrigerate leftovers for a few hours and stir before drinking.
