This creamy mango coconut milk smoothie blends canned coconut milk with mango and banana for a thick, tropical drink that is easy to adapt to a variety of flavours. It’s satisfying, nourishing, and quick to make with just a few pantry staples. Use frozen fruit for a frosty texture, or fresh fruit if you prefer a lighter consistency. The recipe is naturally vegan and can be made gluten-free depending on the protein powder you choose.
Why You’ll Love This Mango Coconut Milk Smoothie
- Vegan and naturally gluten-free when using a gluten-free protein powder.
- Only five simple ingredients in the base recipe.
- Good source of protein when you add plant-based protein powder.
- Thick, creamy texture that feels indulgent yet wholesome.
- Extremely versatile — swap or add fruits, greens, seeds, and nut butters to change the flavour and nutrition.
- Easily made without banana if you prefer or need to avoid it.
Ingredient Notes
- Coconut milk: Choose light or full‑fat canned coconut milk depending on how rich you want the smoothie. Shake the can before opening. If you prefer to use only coconut milk, increase the coconut milk to 1 cup and omit the secondary liquid.
- Secondary liquid: A lighter plant milk such as almond, cashew, or oat milk works well, or you can use water. Coconut water, pineapple juice, or orange juice can add extra tropical flavour.
- Banana: Use a ripe frozen banana for creaminess and natural sweetness. If you don’t want banana, substitute another 1/2 cup of frozen fruit to keep the texture thick.
- Mango: Frozen mango gives the smoothie a frosty, thick consistency. Fresh mango also works and provides excellent flavour; pineapple can be used in place of or alongside mango.
- Protein powder: Any vanilla-flavoured plant-based protein powder will add protein, improve texture, and provide some sweetness. This is optional — see the notes in the recipe card for alternatives.
The ingredient list below shows amounts and a complete ingredient breakdown for one serving. Adjust quantities to make more servings.
Variations
- Strawberry-Banana: Replace the mango with fresh or frozen strawberries.
- Green Smoothie: Add a generous handful of fresh spinach or kale for colour and added vitamins.
- Kiwi: Add 1–2 peeled kiwis for a bright, tart note.
- Peach or Cherry: Substitute peach or cherries for the mango, or add 1/2 cup of either fruit together with the mango.
- Veg-Boost: Blend in 1/2 cup chopped cucumber, steamed cauliflower, or zucchini for extra bulk without overpowering the flavour.
- Healthy Fats: Stir in 1–2 tablespoons of almond or cashew butter, hemp seeds, ground flax, shredded coconut, or chia seeds for added richness and nutrition.
- No Banana: Omit the banana and increase the frozen fruit to maintain a thick texture.
- Yogurt: For extra creaminess, add up to 1/2 cup Greek, coconut, or plant-based yogurt.
FAQs
Can I use full‑fat coconut milk?
Yes. Full‑fat coconut milk makes the smoothie richer and creamier. If you prefer to reduce calories and fat, use light coconut milk or dilute full‑fat coconut milk with additional water or a lighter plant milk.
Is protein powder required?
No. Protein powder is included to boost protein content and sweetness. If you omit it, consider adding a tablespoon of maple syrup or honey (if not vegan) or a spoonful of nut butter for more body and flavor.
If you try this recipe, please leave a comment and rating — feedback helps others decide to try it, and I enjoy hearing how you make the smoothie your own. Thank you for trying the recipe.
Mango Coconut Milk Smoothie
By: Deryn Macey
This creamy coconut milk smoothie is made with canned coconut milk, mango, and banana and can be customized to create many different flavour combinations.
Details
- Prep: 5 mins
- Total: 5 mins
- Servings: 1
Ingredients
- 1/2 cup light or full‑fat canned coconut milk (120 ml)
- 1/2 cup almond milk or water (120 ml)
- 1 medium frozen banana (approx. 100 g)
- 1 scoop vanilla plant‑based protein of your choice (25–30 g)
- 1 cup frozen mango or pineapple chunks (or a mix)
- Juice of 1/2 lime (optional)
Instructions
- Add the liquid to the blender first, followed by the remaining ingredients. Starting with the liquid helps the blender process frozen fruit more easily.
- Begin blending on low, then increase to high and blend briefly until smooth and creamy. If the smoothie is too thick, add a splash more liquid and blend again. If it’s too thin, add a few more frozen fruit pieces or some ice.
- Pour into a glass and enjoy immediately.
Notes
Nutrition facts in the original recipe are based on using light coconut milk. You may substitute full‑fat coconut milk; aim for a total of about 1 cup of liquid between coconut milk and the secondary liquid (water, juice, or lighter plant milk). Adjust sweetness and texture to taste with additional fruit, sweetener, or yogurt.
Nutrition
Serving: 1 smoothie; Calories: 450 kcal; Carbohydrates: 73 g; Protein: 25 g; Fat: 13 g; Sodium: 100 mg; Fiber: 9 g.
Originally published January 27, 2013.