These thick, creamy mango and coconut smoothies are sweetened with honey and delightfully astringent pomegranate molasses.
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1.Peel and coarsely chop mangoes.
2.Using a sharp knife, carefully cut the top off the coconut. Pour coconut juice into blender. Cut open the shell; scrape out the flesh with a spoon into blender.
3.Add mango and remaining ingredients to blender; blend until smooth.
If you freeze the mango and the coconut juice ahead of time; this will chill your smoothie.Note