Mango Cucumber Smoothie (Printable)
Sweet mango and crisp cucumber blended with coconut water for a refreshing, hydrating drink.
# What You Need:
→ Fruit & Vegetables
01 - 1 large ripe mango, peeled and diced
02 - 1 small cucumber, peeled and chopped
→ Liquids
03 - 1 cup coconut water or plain water
04 - 1 tablespoon fresh lime juice
→ Optional Add-ins
05 - 1 teaspoon honey or agave syrup (optional, to taste)
06 - 4–6 fresh mint leaves (optional)
07 - Ice cubes (optional, for serving)
# Steps:
01 - Place the peeled and diced mango, chopped cucumber, coconut water (or plain water), and fresh lime juice into a blender.
02 - If desired, add honey or agave syrup along with fresh mint leaves to the blender. Blend on high until completely smooth and no chunks remain.
03 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup as needed.
04 - Add ice cubes if a colder, thicker consistency is desired and blend again briefly until incorporated.
05 - Pour into glasses and serve immediately. Garnish with a cucumber slice or mint sprig if desired.
# Expert Advice:
01 -
- It takes literally five minutes from fridge to glass, which is faster than deciding what to order for delivery.
- The combination sounds unusual but the sweetness of mango and the clean bite of cucumber balance each other perfectly.
02 -
- Underripe mango will taste fibrous and flat so wait until it yields slightly when pressed like a ripe peach.
- If you peel the cucumber you avoid any bitterness that the skin can sometimes carry, especially with conventional cucumbers.
03 -
- Freeze diced mango in a single layer on a baking sheet before storing in a bag so you always have smoothie ready fruit that also eliminates the need for ice.
- A tiny pinch of salt blended in at the end makes the sweetness and the tropical flavors noticeably more vibrant.