Smoothies

Coconut Mango Smoothie with Pear

Ripe mango gives this smoothie its colour and a thick, almost velvety body. Pear adds juiciness, and a spoon of coconut oil brings a faint tropical scent.

3.3Editors’ rating
Taste3.3
Balance3.1
Easy to make3.9
Popularity12
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  • GlassHighball glass
  • TechniqueBlended
  • DifficultyEasy
  • Time5 min
  • StrengthAlcohol-free
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Ingredients

1

Garnish: None · Ice: Served up, no ice

Method

  1. Peel the mango and cut the flesh from the stone.
  2. Wash, core and dice the pear; rinse the spinach.
  3. Add fruit, spinach and water to the blender.
  4. Start blending and pour in the melted coconut oil, then blend for about 45 seconds until creamy.

Taste

Sweet and tropical, thick and smooth, with a subtle coconut aroma.

About this smoothie

Mango is one of the most popular smoothie fruits because its fibre-rich flesh blends into a naturally creamy texture, and it is a good source of vitamin C. The pear keeps the drink juicy without extra liquid. A small amount of baby spinach disappears almost completely behind the mango, adding a little green without changing the flavour much. Coconut oil is used sparingly for aroma. A filling option for breakfast.

Bartender tips

  • Coconut oil firms up in cold liquid and can leave small flecks. Melt it briefly and pour it in while the blender is running, or use water that is cool rather than ice cold.
  • The riper the mango, the less sweetener you need; it should smell fragrant at the stem.

Variations

With apple
Replace the pear with a red apple for a slightly firmer, tarter smoothie.

Frequently asked questions

Can I use frozen mango?

Yes, frozen mango makes the smoothie thicker and colder. Add a splash more water if it gets too dense.

Will I taste the spinach?

Barely. The mango dominates, and the spinach only tints the colour slightly.

Is it vegan?

Yes, all ingredients are plant based.

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