Mango Cucumber Smoothie (Print View)
Sweet mango meets crisp cucumber in a hydrating blend with coconut water and a splash of lime.
# What You Need:
→ Fruit & Vegetables
01 - 1 large ripe mango, peeled and diced
02 - 1 small cucumber, peeled and chopped
→ Liquids
03 - 1 cup coconut water or plain water
04 - 1 tablespoon fresh lime juice
→ Optional Add-ins
05 - 1 teaspoon honey or agave syrup (optional, to taste)
06 - 4–6 fresh mint leaves (optional)
07 - Ice cubes (optional, for serving)
# How-To Steps:
01 - Place the diced mango, chopped cucumber, coconut water (or plain water), and fresh lime juice into a blender.
02 - If using honey or agave syrup and fresh mint leaves, add them to the blender now. Blend on high until the mixture is completely smooth and no chunks remain.
03 - Taste the smoothie and add more honey or agave syrup if additional sweetness is desired.
04 - Add ice cubes if a chilled, thicker consistency is preferred and blend again briefly to incorporate.
05 - Pour the smoothie into glasses and serve right away for the freshest flavor and best texture.
# Expert Hints:
01 -
- It comes together in under five minutes with no cooking whatsoever, which means zero excuses on busy mornings.
- The natural sweetness of ripe mango hides the fact that you are basically drinking a serving of vegetables.
- Coconut water adds electrolytes and a faint tropical flavor that makes plain water feel boring by comparison.
02 -
- An unripe mango will taste fibrous and tart in a way that no amount of honey can fully rescue so wait for that gentle give when you press it.
- If you skip peeling the cucumber the smoothie will still work but you may notice tiny green flecks and a slightly bitter edge.
03 -
- Chill your coconut water in the refrigerator overnight before blending so your smoothie starts cold instead of lukewarm.
- Cut your mango and cucumber into roughly equal sized pieces so the blender does not have to work as hard and you get a smoother result faster.