Mango Cucumber Smoothie (Printable Version)

Sweet mango and crisp cucumber blended into a cool, hydrating drink with coconut water and lime.

# Ingredient List:

01 - 1 large ripe mango, peeled and diced

02 - 1 small cucumber, peeled and chopped

03 - 1 cup coconut water or plain water

04 - 1 tablespoon fresh lime juice

05 - 1 teaspoon honey or agave syrup (to taste)

06 - 4–6 fresh mint leaves

07 - Ice cubes (for serving)

01 - Place the diced mango, chopped cucumber, coconut water (or plain water), and fresh lime juice into a blender.

02 - Add honey or agave syrup and mint leaves if using, then blend on high until completely smooth and creamy.

03 - Taste the blended mixture and adjust sweetness with additional honey or agave syrup as desired.

04 - Add ice cubes if a chilled, frothy consistency is desired and blend again briefly until incorporated.

05 - Pour into glasses and serve immediately for the freshest flavor and texture.

01 -

It genuinely tastes like a tropical vacation in a glass, and you can make it before your coffee finishes brewing.
The cucumber adds a crispness that makes this infinitely more drinkable than a straight fruit smoothie, which can feel cloying after a few sips.

02 -

A underripe mango will give you a starchy, bland smoothie that no amount of sweetener can rescue, so squeeze the fruit gently before buying and make sure it yields slightly.
If you freeze your mango chunks ahead of time, you can skip the ice entirely and get a thicker, more intensely flavored result.

03 -

Chill your coconut water in the fridge overnight before making this, because starting cold means less ice and a more concentrated mango flavor.
A tiny pinch of salt, barely perceptible, makes the mango taste dramatically more like itself without making the smoothie taste salty.