Coconut Mango Smoothie

Name: Coconut Mango Smoothie
Yield: 2 servings
Cuisine: greek
Ingredients: 300 g mango chunks fresh or thawed frozen; 180 ml coconut milk well shaken if canned; 30 g baby spinach rinsed and packed; 120 g plain Greek yogurt plain; 12 ml lime juice freshly squeezed, divided; 15 ml honey optional sweetener; 120 g ice cubes for chilling and thickening; 30 ml water only if needed to loosen the blend; 3 ml lime juice freshly squeezed, divided

A blended smoothie with mango, coconut milk, spinach, Greek yogurt, and lime. The texture is thick and cold, with mango and coconut leading and spinach staying in the background.

By Julienne

Servings: 2

Ingredients

300 g mango chunks fresh or thawed frozen
180 ml coconut milk well shaken if canned
30 g baby spinach rinsed and packed
120 g plain Greek yogurt plain
12 ml lime juice freshly squeezed, divided
15 ml honey optional sweetener
120 g ice cubes for chilling and thickening
30 ml water only if needed to loosen the blend
3 ml lime juice freshly squeezed, divided

Instructions

Add the mango chunks, coconut milk, spinach, Greek yogurt, 12 ml of the lime juice, honey if using, and ice to the blender jar. All ingredients are in the blender and the lid is secure.
Blend on high until completely smooth, stopping once or twice to scrape down the sides if needed. If the mixture will not move, add water a little at a time, up to the full amount, and blend again. The smoothie looks uniform, thick, and pourable with no visible spinach flecks or large ice pieces.
Taste and, if needed, blend in the remaining 3 ml lime juice for a brighter finish. Divide between 2 glasses and serve immediately. The smoothie is evenly split between the glasses and ready to drink.