Mango Coconut Chia Smoothie (Print Version)

Thick, creamy mango and coconut shake with chia seeds — quick, vegan, and gluten-free.

# 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

05 - 1–2 teaspoons maple syrup or honey, to taste (optional)

→ Ice

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

# Directions:

01 - Place mango, coconut milk, orange juice (if using), chia seeds, chosen sweetener and ice into the blender jar.
02 - Secure the lid and blend at high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
03 - Taste and add additional maple syrup or honey if more sweetness is desired; blend briefly to incorporate.
04 - Pour into two serving glasses and let sit 2–3 minutes to thicken as the chia seeds absorb liquid, or serve immediately for a thinner consistency.
05 - Top with mango cubes, toasted coconut flakes or a light sprinkle of chia seeds before serving.

# Expert Tips:

01 -
  • This smoothie is endlessly adaptable—almost like a secret trick for whatever fruit you find in your fridge.
  • It manages to taste decadent and creamy, but still feels like the healthiest choice you&aposll make all day.
02 -
  • If you blast the blender with too much ice and not enough liquid, everything seizes up—add more coconut milk and start slow.
  • Letting the chia seeds soak for even a minute before drinking radically improves the texture, making the smoothie satisfyingly spoonable.
03 -
  • Invest in a decent blender—the smoother the puree, the more luxurious the experience.
  • Freezing diced mango ahead gives you that almost-soft-serve texture without watering it down with ice.
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