Papaya Mango Coconut Smoothie (Printable Version)
Tropical papaya and mango blended with coconut milk into a creamy, refreshing vegan drink for breakfast or a snack.
# Ingredient List:
→ Fruits
01 - 1 cup ripe papaya, peeled, seeded, and cubed
02 - 1 cup ripe mango, peeled and cubed
→ Liquids
03 - 1 cup coconut milk, full-fat or light
04 - 1/2 cup orange juice, freshly squeezed recommended
→ Sweetener (optional)
05 - 1 to 2 teaspoons maple syrup or agave nectar, to taste
→ Add-ins (optional)
06 - 1 tablespoon shredded coconut, plus extra for garnish
07 - 1/2 cup ice cubes
# How to Make It:
01 - Place papaya, mango, coconut milk, and orange juice in a blender.
02 - Add maple syrup or agave nectar, adjusting quantity for desired sweetness.
03 - Add shredded coconut and ice cubes if preferred.
04 - Process on high speed until completely smooth and creamy, about 1 to 2 minutes.
05 - Taste and adjust sweetness or thickness by blending in more sweetener or coconut milk as necessary.
06 - Transfer smoothie to serving glasses, garnish with additional shredded coconut if desired, and serve immediately.
# Expert Advice:
01 -
- This smoothie is like a mini escape to the tropics, but you can make it in under ten minutes.
- It’s perfect for anyone who loves creamy, fruity drinks without any dairy or gluten weighing things down.
02 -
- If you use under-ripe papaya or mango, the smoothie can taste chalky and bland—ripe fruit is everything here.
- I once used a can of coconut milk without shaking it first, and ended up with weird lumps, so always shake before opening.
03 -
- Frozen mango cubes create a super smooth and creamy base, skipping the need for extra ice.
- Coconut milk straight from the fridge makes everything way colder, no ice needed on chilly mornings.