Mango Coconut Smoothie Recipe: With Yoghurt and Banana

Mango Yoghurt Smoothie with Coconut and Banana

Ripe mango and coconut taste like a holiday by the beach. Yoghurt gives the smoothie a lassi-like tang and a thick, pourable texture.

3.9Editors’ rating

Taste3.9

Balance3.9

Easy to make3.9

Popularity30

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GlassGoblet

TechniqueBlended

DifficultyEasy

Time5 min

StrengthAlcohol-free

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Ingredients

150 g mango wedge ripe flesh
½ banana
2 tbsp natural yogurt
1 tsp coconut oil melted (optional)
5 oz canned coconut milk coconut drink from the carton

Garnish: No garnish · Ice: Served up, no ice

Method

Peel the mango and cut the flesh from the stone.
Peel the banana and break it into pieces.
If using coconut oil, melt it briefly so it does not form flecks.
Blend all ingredients for about 45 seconds until smooth and serve.

Taste

Sweet, fragrant mango with a creamy coconut background and a light yoghurt tang.

About this smoothie

Mango and yoghurt are a famous pairing from Indian mango lassi, and this smoothie follows a similar idea with a coconut twist. Ripe mangoes are sweet and fragrant and contain vitamin C; the flesh blends into a naturally thick, golden drink.

Coconut milk and a little coconut oil strengthen the tropical aroma, banana adds body. The coconut oil is optional: it mainly adds flavour, so leave it out if you want a lighter drink. Good for breakfast or a sunny afternoon.

Bartender tips

Use Alphonso or Ataulfo mangoes when you can find them; they are especially aromatic and not fibrous.
Add the melted coconut oil while the blender is running, together with the milk.