Mango Coconut Chia Smoothie (Printable)

Thick mango blended with coconut milk and chia for a nutritious vegan breakfast or refreshing snack.

# What You’ll Need:

→ Fruit

01 - 1 1/2 cups ripe mango, peeled and diced (fresh or frozen)

→ Liquids

02 - 1 cup unsweetened coconut milk (canned or carton)
03 - 1/2 cup orange juice (optional, for a lighter texture)

→ Seeds

04 - 2 tablespoons chia seeds

→ Sweetener (optional)

05 - 1 to 2 teaspoons maple syrup or honey, to taste

→ Ice

06 - 1/2 cup ice cubes (omit if using frozen mango)

# How-To:

01 - Peel and dice fresh mango, or portion frozen mango so it measures 1 1/2 cups; set aside.
02 - Place mango, coconut milk, optional orange juice, chia seeds, chosen sweetener, and ice into the blender container.
03 - Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides if needed for even texture.
04 - Taste and add additional sweetener if desired; allow the mixture to rest 2 to 3 minutes to thicken as the chia seeds hydrate, or serve immediately for a lighter consistency.
05 - Divide between two glasses and garnish with extra mango cubes, toasted coconut flakes, or a sprinkle of chia seeds as preferred.

# Expert Advice:

01 -
  • It's secretly nutritious but tastes like a tropical milkshake.
  • Only five minutes and a blender stand between you and snack-time happiness.
02 -
  • One time I forgot to soak the chia seeds—they clumped together, so always blend well and let the drink rest before serving.
  • Swapping in banana for mango once made the smoothie creamy, but nothing matches the sunny flavor of mango in this mix.
03 -
  • Always taste before adding extra sweetener; ripe mango is often all the sugar you need.
  • Use full-fat coconut milk for luxurious texture if you want the smoothie to double as dessert.
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