This rich, creamy smoothie is packed full of summery mango, banana, and coconut milk and will have you thinking you’re on a tropical island – the perfect mid-March fantasy.
I was going to tell you about how this smoothie is part 956 in the continuing saga of trying to make mornings less difficult/cranky around here.
Smoothies: Quick and easy, full of fruits and veggies, versatile, blah blah blah. Breakfast on the go.
And then I realized that, out of the 4 smoothie recipes now housed on this site, 3 of them now contain mango. 2 of them contain blueberries. All 4 of them rely heavily on bananas.
I also realized that my “Beverages” section is all smoothie and sangria recipes.
I am starting to think that I need to 1.) Expand my smoothie ingredient repertoire and 2.) Learn to make other drinks.
Let’s take a poll, shall we: What other beverages would you like to see here on Eat Your Heart Out? And what smoothie flavors make your breakfast (or post-workout) soul sing? Pineapple? Strawberry? Something GREEN?
In the meantime, let’s go ahead and talk about this Coconut Mango Smoothie. It’s full of (wait for it…) mango, bananas, and coconut milk! (At least the coconut is new.) That means that it is dairy-free, full of vitamins C and A from the mango and potassium from the banana, and it’s perfectly tropical. It might be mid-March and still doing the occasional awful snow-thing around here, but I’ll be darned if I’m going to play along with the weather. I’m going to plop myself down, drink this smoothie (maybe even with a little umbrella in it for good measure), and pretend that I am on the beach in the middle of…well, anywhere warm. I’m not even picky about location.
Thank you, Coconut Mango Smoothie, for transporting me away from my dreary, cold-weather life for just a few moments.
I originally shared my Coconut Mango Smoothie recipe on A Cedar Spoon, but I have included the recipe below for your convenience!
- 1 banana, sliced and frozen
- 1 heaping cup frozen mango chunks
- ¾ cup coconut milk
- 1 tablespoon ground flax seed
- 1 tablespoon agave nectar (optional)
- ⅛ teaspoon vanilla extract
- Add all ingredients to a blender. Blend until smooth and serve! Garnish with shredded coconut if desired.