Mango Cucumber Smoothie (Printable)
Sweet mango and crisp cucumber blended into a cool, hydrating drink with coconut water and lime.
# What you'll 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)
# How to make it:
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 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 for the freshest flavor and texture.
# Expert Tips:
01 -
- It takes exactly five minutes from cutting board to glass, which means you can make it even when you are half asleep and overheating.
- The cucumber adds this sneaky refreshing quality that water alone never achieves, and it makes the mango taste brighter without needing extra sugar.
02 -
- Underripe mango will give you a grainy texture and a bland taste so always squeeze and sniff before committing.
- Blending too long with ice can water down the flavor so keep the final ice blend short and purposeful.
03 -
- Freeze diced mango in a single layer on a parchment lined tray then transfer to a bag so you always have smoothie ready fruit that eliminates the need for ice entirely.
- Peel the cucumber with a vegetable peeler rather than a knife to preserve more of the flesh and avoid wasting the flavorful portion just beneath the skin.