Mango Cucumber Smoothie (Print Version)
Sweet mango and crisp cucumber blended with coconut water into a refreshing, hydrating drink.
# 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. Blend on high until completely smooth and no chunks remain.
03 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup as needed.
04 - If a colder, thicker consistency is desired, add ice cubes and blend again briefly until incorporated.
05 - Pour into glasses and serve immediately. Garnish with a cucumber slice or mint sprig if desired.
# Expert Tips:
01 -
- It takes exactly five minutes from cutting board to glass, which means no excuses on busy mornings.
- The cucumber adds a cool crispness that makes this feel more like a spa treatment than a breakfast.
- It is naturally vegan, gluten free, and free from every major allergen, so you can share it with practically anyone.
02 -
- A mango that feels slightly soft when gently pressed will blend into a smoother, sweeter result than one that is rock hard.
- Overblending can make cucumber taste slightly bitter, so stop as soon as everything looks smooth.
03 -
- Freeze overripe mango chunks in a single layer on a baking sheet, then transfer to a bag so you always have smoothie ready fruit.
- Roll the lime on the counter pressing firmly with your palm before juicing to get significantly more liquid out of it.