Mango struts in, sweet and golden, like sunshine in fruit form. Ginger follows, fiery and bold, ready to wake your sleepy soul.
Coconut milk swirls through, creamy and indulgent, making you wonder if breakfast just became a tropical spa treatment in disguise.
Banana quietly smooths things over, adding sweetness without drama, while your blender does the hard work you won’t.
Blend, sip, and laugh because this smoothie balances wellness, indulgence, and sass better than any overpriced café order ever could.
Mango Ginger Smoothie with Coconut Milk Recipe
A creamy vegan smoothie with mango, ginger, banana, and coconut milk for tropical flavor, zesty energy, and refreshing creaminess.
Ingredients
- Ripe mango peeled, diced – 1 ½ cups
- Banana ripe, medium – 1
- Fresh ginger grated – 1 tsp
- Coconut milk unsweetened – 1 cup
- Maple syrup – 1 tbsp optional
- Ice cubes – 5–6
Instructions
- Peel and dice 1 ½ cups ripe mango.
- Peel and add 1 ripe banana.
- Grate 1 tsp fresh ginger.
- Pour in 1 cup coconut milk.
- Add 1 tbsp maple syrup if needed for sweetness.
- Drop in 5–6 ice cubes.
- Blend until smooth and creamy.
- Pour into tall glasses.
- Garnish with shredded coconut or mint.
- Sip like you’re lounging on a tropical island.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 8 g
- Saturated Fat: 6 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 3 g
Vitamins & Minerals (Per Serving)
- Vitamin C: 70%
- Vitamin A: 25%
- Potassium: 15%
- Folate: 21%
- Magnesium: 10%
Additional Notes / Tips
- Use frozen mango for a thicker texture.
- Add turmeric for an anti-inflammatory twist.
- Adjust ginger for spice tolerance.
- Use light coconut milk if you want fewer calories.
- Serve chilled for best tropical vibes.
