This is a quick post and an easy way to use up all those juicy Alphonso mangoes piling up in my kitchen (and in our tummies) this season. There are countless mango dessert recipes I’m tempted to try, but honestly, nothing beats turning overripe mangoes into a hearty, nourishing smoothie.
Made with coconut water, avocados, and oranges, this smoothie is packed with electrolytes, healthy fats, and vitamin C. It’s filling enough to stand in as breakfast on its own and keeps you energized for hours.
And if you’re anything like me, don’t even bother chopping the mangoes. Just squeeze them straight into the blender with your hands, enjoying every bit of sweet pulp as it runs down your fingers. Savoring the seed with bits of mango clinging to it is half the joy — hands down my favorite way to enjoy mango season.
Ingredients
(Makes about 6 cups)
- 2 Alphonso mangoes (or any sweet, ripe mango), peeled and chopped
- 2 avocados
- 2 oranges, peeled and cut into large chunks
- 1 to 1 1/2 cups coconut water (from one tender coconut)
- 1/4 to 1/2 cup coconut meat (optional)
- 1 tbsp whey protein powder (optional)
- 1 cup ice cubes
- Water, as needed
- 1/2 tsp vanilla paste, vanilla pod, or vanilla essence
Method
Add all the ingredients to a Vitamix or any high-powered blender in the order listed. Start blending on low speed, then increase to high and blend for 1–2 minutes until smooth and creamy. Add water as needed to reach your preferred consistency.
Pour, serve immediately, and enjoy this tropical, nutrient-packed smoothie while mango season lasts.
