Cherry Mango Coconut Smoothie (Printable Version)

Vibrant tropical blend of cherry, mango and creamy coconut for a quick dairy-free breakfast or snack.

# Ingredient List:

01 - 1 cup frozen cherries

02 - 1 cup frozen mango chunks

03 - 1 cup coconut milk, unsweetened or sweetened as preferred

04 - 1/2 cup coconut water or plain water

05 - 1 tablespoon shredded coconut, plus extra for garnish

06 - 1 tablespoon maple syrup or honey, optional and adjust to taste

07 - 1 tablespoon chia seeds or flaxseed, optional

01 - Add frozen cherries, frozen mango chunks, coconut milk, and coconut water to a blender.

02 - Include shredded coconut, maple syrup or honey, and chia seeds if desired.

03 - Process on high speed until the mixture is completely smooth and creamy, scraping down sides as needed.

04 - Taste the mixture and add more maple syrup or honey if extra sweetness is desired. Blend again to combine.

05 - Divide evenly between two glasses. Garnish with additional shredded coconut if desired and serve immediately.

01 -

The combo of cherry, mango, and coconut tastes way more decadent than you’d ever expect for a five-minute recipe.
You can toss in optional boosts, so it adapts easily to whatever your day (or cravings) require.

02 -

I once forgot to use frozen fruit, which diluted the flavor and made it watery—now I'm devoted to pulling bags from the freezer.
After a few tries, I discovered coconut water keeps it light, whereas all coconut milk can make it overly rich for breakfast.

03 -

Let the smoothie blend a little longer than you think so every cherry skin and coconut flake is smooth, not gritty.
Layer liquids under the frozen fruit in your blender to help the blades catch and pull everything through without stalls.