Mango Cucumber Smoothie (Printable Version)
A tropical blend of sweet mango, crisp cucumber and coconut water for a cooling, hydrating drink.
# What You'll Need:
→ Fruits & 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)
# Directions:
01 - Place the diced mango, chopped cucumber, coconut water (or plain water), and fresh lime juice into a blender.
02 - If using honey or agave syrup and fresh mint leaves, add them to the blender. Blend on high until the mixture is completely smooth and no chunks remain.
03 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup as desired.
04 - Add ice cubes if a colder, thicker consistency is preferred and blend again briefly to incorporate.
05 - Pour the smoothie into glasses and serve immediately for the freshest flavor.
# Expert Hints:
01 -
- It takes exactly five minutes from cutting board to glass, which means you have zero excuses for skipping breakfast.
- The combination of mango and cucumber sounds unusual until you taste it and realize they were secretly made for each other.
02 -
- A mango that feels firm will leave your smoothie tasting flat and slightly fibrous, so wait until it has some give under your thumb.
- Skipping the lime juice is tempting but without it the drink tastes flat and overly sweet in a way that loses its refreshing quality.
03 -
- If your mango is exceptionally ripe and sweet, skip the sweetener entirely and let the fruit carry the drink on its own merit.
- Chilling your coconut water in the refrigerator overnight makes the final smoothie colder and more refreshing without needing to dilute it with ice.