Mango Coconut Chia Smoothie (Print)

Thick, creamy mango and coconut blend with chia for a nourishing breakfast or snack.

# Components:

→ 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 lighter texture)

→ Seeds

04 - 2 tablespoons chia seeds

→ Sweetener (optional)

05 - 1–2 teaspoons maple syrup (or honey if not following a vegan diet)

→ Ice

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

# Directions:

01 - Measure and assemble mango, coconut milk, orange juice (if using), chia seeds, sweetener, and ice. If using fresh mango, ensure it is peeled and diced to 1/2- to 3/4-inch pieces for even blending.
02 - Place all ingredients in the blender jar, starting with liquids to aid blending, then add mango, chia seeds, sweetener, and ice on top.
03 - Blend on high speed until the mixture is completely smooth and creamy, pausing to scrape down the sides if necessary to ensure uniform texture.
04 - Taste and adjust sweetness as needed, adding additional maple syrup (or honey) a little at a time until balanced.
05 - Pour into two glasses. For a thicker texture allow the mixture to sit for 2–3 minutes to let chia seeds hydrate; serve immediately for a lighter consistency.
06 - Optional: garnish with extra mango cubes, toasted coconut flakes, or a light sprinkle of chia seeds before serving.

# Expert Advice:

01 -
  • The chia seeds magically plump up, giving each sip a gentle texture that feels like a treat.
  • Combining mango and coconut somehow always tricks my kitchen into smelling like vacation.
02 -
  • Adding the chia seeds last sometimes left clumps—always blend them in from the start instead.
  • Letting the smoothie sit just a few minutes makes it way thicker and spoon-friendly.
03 -
  • Full-fat coconut milk gives the most decadent texture, never watery.
  • Lining up toppings on the counter—extra mango, coconut, chia—makes everyone feel like a smoothie artist.
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