Mango and coconut smoothie

Smooth and creamy!

  • 10 mins cooking
  • Serves 4
  • Print
These thick, creamy mango and coconut smoothies are sweetened with honey and delightfully astringent pomegranate molasses.
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Mango and coconut smoothie
  • 2 mangoes
  • 1 young green-skinned coconut
  • 2 cup greek-style yogurt
  • 2 tablespoon honey
  • 1 1/2 tablespoon pomegranate molasses


Mango and coconut smoothie
  • 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.

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