Mango and coconut belong together. Chilled coconut water gives this smoothie a gentle nutty sweetness and keeps it light, while the mango makes it thick and golden.
1
mango wedge peeled, flesh only
15 g
baby spinach
6 oz
coconut water chilled
1 tsp
coconut oil melted (optional)
Garnish: None · Ice: Served up, no ice
Sweet and tropical with a light, nutty coconut note; thick but not heavy.
Coconut water is the clear liquid from young coconuts; it tastes lightly sweet and nutty and is lighter than coconut milk. Blended with ripe mango it makes a smoothie that tastes clearly of the tropics without being heavy. Mango is a good source of vitamin C, and a little baby spinach adds green without much flavour. The original recipe used water and coconut oil; coconut water carries the coconut taste more clearly.
Yes, but the coconut flavour will be much weaker. Then the coconut oil is worth adding.
Yes, all ingredients are plant based.
Yes, it works well and replaces ice.
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