Mango Cucumber Smoothie (Printable)
Sweet mango meets crisp cucumber in a hydrating, tropical blend ready in just 5 minutes.
# What You’ll 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 (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, add honey or agave syrup and fresh mint leaves to the blender. Blend on high until completely smooth and no chunks remain.
03 - Taste the blended mixture and adjust sweetness by adding more honey or agave syrup as desired.
04 - Add ice cubes if a colder, thinner consistency is preferred and blend again briefly to incorporate.
05 - Pour the smoothie into glasses and serve immediately for the freshest flavor and texture.
# Expert Tips:
01 -
- It takes exactly five minutes from fridge to glass, which is faster than waiting for toast.
- Cucumber makes this infinitely more refreshing than a standard fruit smoothie, and nobody ever expects it.
- There is no cooking, no mess, and virtually no way to ruin it.
02 -
- An unripe mango will taste starchy and dull, so press gently near the stem end before committing to it.
- Blending too long with ice can make the texture watery instead of crisp, so keep it brief after adding ice.
03 -
- Freeze diced mango in a single layer on a baking sheet before storing in a bag, and you will never need ice cubes again.
- Peel the cucumber completely because the skin can add a bitterness that fights the sweetness of the mango.