Mango Coconut Chia Smoothie (Print Version)

Thick, creamy mango and coconut blend with chia seeds—nutritious, quick and perfect for breakfast or a snack.

# What You'll Need:

→ Fruit

01 - 1 ½ cups ripe mango, peeled and diced (fresh or frozen)

→ Liquids

02 - 1 cup unsweetened coconut milk (canned or carton)
03 - ½ cup orange juice (optional, for a lighter texture)

→ Seeds

04 - 2 tablespoons chia seeds

→ Sweetener (optional)

05 - 1–2 teaspoons maple syrup or honey (to taste)

→ Ice

06 - ½ cup ice cubes (omit if using frozen mango)

# How to Make:

01 - Combine mango, coconut milk, orange juice (if using), chia seeds, sweetener, and ice in a blender.
02 - Blend on high speed until completely smooth and creamy.
03 - Taste and adjust sweetness if desired.
04 - Pour into two glasses. Allow to sit for 2–3 minutes for a thicker texture as chia seeds hydrate, or serve immediately for a lighter consistency.
05 - Garnish with extra mango cubes, coconut flakes, or a sprinkle of chia seeds, if desired.

# Expert Advice:

01 -
  • The chia seeds turn this into a breakfast that keeps you full way longer than you'd expect from a smoothie.
  • The tropical flavors are so cheerful they practically sweep winter right out of the kitchen.
02 -
  • If you don’t let the smoothie rest at least a couple of minutes, those chia seeds won’t fully plump and you’ll miss out on that luscious pudding texture.
  • The first time I skipped tasting before pouring, I learned some mangos just aren’t sweet—don’t be afraid to adjust as you go.
03 -
  • Chilling your serving glasses in the freezer beforehand keeps your smoothie extra refreshing on hot days.
  • Blend the chia seeds extra well for two minutes if you want a perfectly creamy, no-seed texture.
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