Step by step

Method

4 steps

1. 1

   Pour 1 cup cold coconut water into the blender first so the blades catch. Add 1 ripe mango peeled and cubed (about 1½ cups), 1 cup plain yogurt (2% or Greek), and 2 tablespoons cream of coconut or coconut milk if you want it richer. Toss in a handful of ice if you want it colder and frothier.

2. 2

   Blend on high 20–40 seconds until completely smooth — no mango strings or icy chunks. Scrape the sides once if needed.

3. 3

   Taste. If the mango is tart, blend in a teaspoon of honey or another spoonful of cream of coconut. If it's too thick to pour, splash in a little more coconut water and blend 5–10 seconds.

4. 4

   Pour into a tall glass (or two) and drink right away with a straw. You want a creamy, tropical smoothie that tastes like mango and coconut — not watery coconut water with fruit bits floating in it.