The Family Home Blog

Coconut Mango Smoothie

May 26, 2016
Alison Lewis

This is a fabulous time of year to make smoothies for breakfast, as a pre or post-workout snack or as a light dessert. My friends make smoothies for brunches, baby showers and spring get-togethers. This coconut mango smoothie has great flavor and texture - while being low in calories and fat. Even better, it’s high in vitamin C, vitamin A, fiber and potassium.

This delicious smoothie starts with coconut milk as the base, which can be found in almost any grocery store in the milk section. People don’t often know this, but coconut milk is not actually “milk,” instead it is the liquid found inside mature coconuts and is filled with health benefits. Mango is also super healthy! It is high in beta-carotene, consuming it may reduce health risks while promoting eye and bone health. If you can’t find fresh mango or want to save time, feel free to use frozen mango cubes, found in the freezer section. Frozen fruits are equally as healthy since they are picked at their peak and flash frozen to lock in sweetness and nutrients.

Stash any leftover smoothie in the fridge using a medium Ziploc® Twist 'n Loc® Container to prevent any leakage. Freeze any leftover mango chunks in a large Ziploc® Brand Freezer Bag so you’ll have it on hand to make more homemade smoothies this spring.

Coconut Mango Smoothie

Coconut Mango Smoothie

Prep: 5 minutes
Yield: 2 servings


2/3 Cup Coconut Milk
1 Banana
1 1/2 Cup Fresh or Frozen Mango
Shredded Coconut


In a blender combine coconut milk, banana and mango. Secure lid and blend (starting on low and progressing to high if using a variable speed blender) until smooth. If a thicker consistency is desired, add ice and blend until smooth.

What are your favorite smoothie ingredients?

Photo courtesy of Alison Lewis.

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