Mango Coconut Smoothie
HB-16262 · Hand-built original · Korean
Thick blended frozen mango layered over a sweetened coconut milk base, finished with fresh mint.
KoreanDrinkVegetarianGluten-freeEgg-freeLow-Sodium
Main ingredient: frozen mango
Pairs well with: cookies, toast, fresh fruit, pancakes
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 13 1/2 oz frozen mango
- 2 1/2 tablespoons simple syrup
- 6 tablespoons water
- mint leaves, a little
- Coconut milk base: 1/3 cup coconut milk
- Coconut milk base: 2 teaspoons simple syrup
Method
- Stir the coconut milk together with its smaller measure of simple syrup to make the coconut base, and set it aside.
- Blend the frozen mango with the water and the larger measure of simple syrup until it runs thick and glossy.
- Pour the mango blend into a glass until it stands about two-thirds full.
- Float the coconut milk base over the top so the two layers stay distinct.
- Set a few mint leaves on the surface and eat with a spoon, or stir the layers together with a straw before drinking.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).