1wholemangoskin removed, mango flesh cut off of the seed
1/2cupToasted Shredded Coconut
1cupplain nonfat Greek yogurt
1cuplight coconut milk
1/2of a limejuiced
For the Garnish:
1/2of a lime cut into 2 quarters for garnish
1/2 cupToasted Shredded Coconut
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 from the oven right away when the coconut starts to turn brown. 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.