We top our Mango Coconut Smoothie with chia seeds and toasted coconut creating a delicious tasting anytime smoothie!
Mango Coconut Smoothie
January is typically about smoothies for me. Trying to eat better following December’s eating palooza of treats, binging and alcoholic beverages. By the time New Years comes around I’m feeling it and need a healthy kick. Enter smoothies.
A smoothie is a quick and easy way to get your daily servings of fruit and vegetables. With so many ways to make a smoothie, you could literally try a new combination every day of the year.
Versatile and delicious, pretty much anything goes. Liquids could include juice, milk, kefir or water, cold teas, or kombucha. Add in frozen fruit, fresh herbs or vegetables including leafy greens. Consider spices like cayenne, cinnamon or turmeric, protein powder, nuts or nut butters, hemp, chia or flax seeds, yogurt or silken tofu.
You’ve got some great ingredient ideas so before you rush out to the grocery store to find ingredients, consider these pro tips.
- If I don’t have juice on hand, I will make green tea in advance, cool it down and use that as my liquid in the smoothie.
- Chia seeds will plump up after about 5-10 minutes taking on the taste of the smoothie. I always add after it’s blended.
- If you have frozen bananas kicking around, cut one in half and toss it in too.
- Swap coconut milk for whatever milk you like to drink.
- I don’t normally add sweeteners to my smoothies but if you want something try a little bit of liquid honey or maple syrup.
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup frozen mango
- 1/2 avocado
- 1/2 cup coconut milk
- 1/2 cup pineapple or mango juice
- 1 tsp cinnamon
- Toppings: toasted coconut flakes chia seeds
- Place all ingredients into a blender and puree until smooth.
- Pour into glass, sprinkle on your toppings, add a straw, and serve.