Mango Coconut Smoothie

  • Yield 2 servings

This mango smoothie is great for breakfast or a snack.


2 green tea bags
1/4 cup boiling water
1 ripe mango, peeled, pitted and diced
2/3 cup vanilla yogurt
1/4 teaspoon coconut extract
6 ice cubes


  1. Place tea bags in water and let steep for 5 minutes. Squeeze all liquid from teabags and pour into a blender. Add remaining ingredients and puree until smooth.

Recipe tip: Instead of adding ice to the smoothie, freeze mango nectar in ice cube trays for extra flavor.

Recipe courtesy of the National Mango Board



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