This is one of the richest smoothies in the collection: ripe mango for sweetness and colour, avocado and coconut milk for a velvety body, yogurt for a light tang.
½
mango wedge ripe, peeled
½
avocado ripe, flesh only
4 tbsp
natural yogurt
2¾ oz
canned coconut milk canned, stirred
2¾ oz
water
Garnish: No garnish · Ice: Served up, no ice
Avocado Yogurt Smoothie with Mango
Thick, velvety and tropical, with sweet mango, coconut richness and a gentle yogurt tang.
Mango and coconut are a classic pairing across South and Southeast Asia, from mango lassi to sticky rice desserts. In this smoothie avocado joins them and makes the texture almost spoonable. Mangoes are a source of vitamin C and beta carotene; coconut milk adds richness and a lot of its energy comes from fat, so a moderate amount is enough. Thinned with a little water, the glass makes a filling breakfast or a treat on a hot afternoon.
Yes, frozen mango cubes make it colder and even thicker; add a little more water.
Yes, use coconut or soy yogurt instead of dairy yogurt.
No. Coconut milk is made from the flesh and is creamy and rich; coconut water is the thin liquid from young coconuts.
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