Mango Cucumber Smoothie (Printer-friendly)

Sweet mango meets crisp cucumber in a hydrating, tropical blended drink ready in just 5 minutes.

# What you'll need:

01 - 1 large ripe mango, peeled and diced

02 - 1 small cucumber, peeled and chopped

03 - 1 cup coconut water or plain water

04 - 1 tablespoon fresh lime juice

05 - 1 teaspoon honey or agave syrup (optional, to taste)

06 - 4–6 fresh mint leaves (optional)

07 - Ice cubes (optional, for serving)

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 now.

03 - Blend on high until the mixture is completely smooth and no chunks remain.

04 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup as needed.

05 - Add ice cubes if a colder, thicker consistency is desired and blend again briefly.

06 - Pour into glasses and serve immediately for the freshest flavor.

01 -

It requires zero cooking and exactly five minutes, which means you can make it while barely awake.
The cucumber adds a crispness that makes this feel lighter than any fruit only smoothie you have had before.
It is naturally vegan and free from every major allergen, so you can serve it to literally anyone without asking questions first.

02 -

A slightly underripe mango will taste flat and fibrous no matter how much honey you add, so always press gently and pick the softest one at the store.
Coconut water varies wildly in sweetness between brands, so taste yours plain before deciding how much additional sweetener the smoothie needs.

03 -

Freeze your diced mango the night before and skip the ice entirely for a thicker, more intensely flavored smoothie.
If you find cucumber flavor overwhelming, scoop out the seeds before blending because that is where most of the strong taste lives.