Mango Berry and Toasted Coconut Smoothie
With a double hit of coconut, fresh mango and strawberries, this refreshing smoothie packs a coconut punch.
This thick and refreshing smoothie gets it’s tropical taste from coconut milk, toasted shredded coconut and fresh mango.
Lime juice gives this smoothie a touch of tart citrus flavor, and strawberries are added for an extra layer of flavor and texture.
When buying fresh strawberries, I try to pick the container that has the best looking leaves on top the strawberries.
The container of strawberries with leaves that look fresh and green without any dry, brown or wilted spots are the ones I like to buy.
The trick is to use the strawberries when they’re nice and fresh.
Here are more recipes with strawberries you may like “Blueberry Pancake Whoopie Pie with Strawberries and Cream Cheese Frosting“, “Sugar Coated Skillet Biscuits with Double Strawberry Shortcake” and “Strawberries and Whipped Cream with a Crunch“.
So often I’ll have high hopes for recipes using strawberries and get too busy to make them.
Then I know it’s time to make a smoothie to use up the berries.
When the leaves on top of the strawberries are nice and fresh sometimes I’ll leave them on when making a smoothie since they’re edible.
In addition to smoothies there’s other ways to put strawberry tops to good use. Here’s a link to an article with helpful tips from The Kitchn on what to make with strawberry tops.
The coconut and mango in this smoothie are a nice compliment to the strawberries.
In combination it tastes wonderful.
Let’s check out all the ingredients in this delicious smoothie.
Shredded coconut, mango, strawberries, plain nonfat Greek yogurt, light coconut milk, ice cubes, honey, fresh lime, and flax seed (optional)
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it:
For the Toasted Coconut:
Preheat the oven to 325 degrees F.
Spread the coconut out thinly on a cookie sheet.
Bake in the preheated oven, stirring occasionally until it starts to turn brown (about 8 to 10 minutes).
As soon as the coconut is done (watch it closely while in the oven), remove from the oven and let cool.
For the Smoothie:
Remove the skin from the mango and cut the flesh off of the seed.
Cut the fruit into large pieces.
To a blender, add the mango…
…strawberries…
…flax seed…
…yogurt, honey…
…lime juice…
…and 1/2 of the toasted coconut.
Then add coconut milk, and ice cubes…
…and…
…blend on the smoothie setting…
….or the milkshake setting.
For Garnish:
Serve right away while ice cold.
Pour into serving glasses.
Top with the toasted shredded coconut,
and garnish with lime.
Then enjoy each and every sip.
Thank you so much for stopping by CCC!
More Smoothie Recipes You May Like:
Peach Berry and Cream Smoothie
Triple Chocolate Mocha and Banana Malted Smoothie
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Ingredients
For the Toasted Coconut:
- 1 cup shredded coconut
For the Smoothie:
- 1 mango skin removed, mango flesh cut off of the seed
- 15 strawberries medium size
- 2 tablespoons flax seed optional
- 1/2 cup toasted shredded coconut
- 1 cup plain nonfat Greek yogurt
- 1 cup light coconut milk
- 1 cup ice cubes
- ¼ cup honey
- ½ of a lime juiced
For the Garnish:
- ½ of a lime for garnish
- 1/2 cup toasted shredded coconut
Instructions
For the Toasted Coconut:
- Preheat the oven to 325 degrees F.
- Spread the coconut out thinly on a cookie sheet. Bake in the preheated oven, stirring occasionally until it starts to turn brown (about 8 to 10 minutes). Watch closely and remove immediately. Let cool.
For the Smoothie:
- In a blender, add the flesh of the mango, strawberries, flax seed, yogurt, honey, lime juice, toasted coconut, coconut milk, and the ice cubes. Blend on the smoothie or milkshake setting.
- Serve right away while the smoothie is ice cold. Pour into serving glasses, top with shredded coconut, and garnish with lime.
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