Mango Cucumber Smoothie (Print Page)
Sweet mango meets crisp cucumber in a hydrating blend with coconut water and lime, ready in 5 minutes.
# What You Need:
→ Fruit & Vegetables
01 - 1 large ripe mango, peeled and diced (about 1 1/2 cups)
02 - 1 small cucumber, peeled and chopped (about 1 cup)
→ 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, to taste
06 - 4-6 fresh mint leaves
07 - Ice cubes, 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 add more honey or agave syrup if a sweeter flavor is desired.
04 - Toss in a handful of ice cubes for a chilled, frothy consistency and blend again briefly until incorporated.
05 - Pour into glasses and serve immediately while cold. Garnish with a cucumber slice or mint sprig if desired.
# Expert Tips:
01 -
- It takes exactly five minutes from fridge to glass, which means zero excuses on busy mornings.
- The cucumber adds this sneaky freshness that makes the mango taste even more vibrant without watering anything down.
- It is vegan, gluten free, and allergen friendly so you can serve it to basically anyone without a second thought.
02 -
- A mango that feels rock hard will give you a bland and watery smoothie, so patience at the ripening stage makes or breaks this recipe.
- Peeling the cucumber matters more than you think because the skin can add a bitter edge that fights against the sweetness of the mango.
03 -
- Freeze your extra mango before it goes bad and you will always be one step away from this smoothie on any given morning.
- The lime juice is not optional in my opinion because it is the one ingredient that pulls everything together and makes the flavors taste complete.