Mango Cucumber Smoothie (Printable Version)
Sweet mango meets crisp cucumber in a hydrating, revitalizing blend with coconut water and fresh lime.
# What You Need:
→ Fruit & Vegetables
01 - 1 large ripe mango, peeled and diced (about 1½ 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 (optional)
06 - 4–6 fresh mint leaves (optional)
07 - Ice cubes for serving (optional)
# How To Make It:
01 - Peel and dice the mango, then peel and chop the cucumber into small pieces for easier blending.
02 - Add the diced mango, chopped cucumber, coconut water (or plain water), and fresh lime juice to the blender jar.
03 - If using honey or agave syrup and fresh mint leaves, add them to the blender.
04 - Secure the lid and blend on high speed until the mixture is completely smooth and creamy, about 30–45 seconds. Taste and adjust sweetness as needed.
05 - Add ice cubes if a colder, thicker consistency is desired and blend again briefly for 10–15 seconds.
06 - Pour into glasses and serve immediately. Garnish with a cucumber slice or mint sprig if desired.
# Helpful Hints:
01 -
- Cucumber sounds weird in a smoothie until you try it and realize its the secret to tasting like a spa vacation.
- Five minutes is all it takes, which means no excuses on busy mornings.
02 -
- Room temperature mango blends smoother than cold mango, so dont refrigerate it before making this.
- Peeling the cucumber really does matter because the skin can make the smoothie taste slightly bitter and look less vibrant.
03 -
- Freeze your mango in a single layer on a baking sheet before bagging it so the pieces dont clump together into an unblendable brick.
- A tiny pinch of salt in the blender makes the mango taste dramatically sweeter without adding any sweetener at all.