Mango Cucumber Smoothie (Printable)

Sweet mango meets crisp cucumber in a hydrating tropical blend 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)

# Directions:

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 creamy.
03 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup as desired.
04 - Add ice cubes if a colder, thicker consistency is preferred 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 fridge to glass, which means no excuses on busy mornings.
  • The cucumber adds this sneaky refreshing quality that makes it feel lighter than a typical fruit smoothie.
  • It is naturally vegan and gluten free without trying to be anything other than delicious.
02 -
  • If you use a frozen mango instead of fresh the smoothie comes out thicker and colder without needing ice, which I discovered by accident on a day I forgot to thaw my fruit.
  • Peeling the cucumber really does matter because the skin can make the smoothie slightly bitter and murky looking.
03 -
  • Freeze diced mango in a single layer on a parchment lined tray before transferring to a bag so you always have smoothie ready fruit that never clumps together.
  • A tiny pinch of salt, barely perceptible, makes the mango taste significantly sweeter and more complex.

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