This refreshing vegan Coconut Mango Cucumber Smoothie will quench your thirst on a hot Summer day!
Here in Tucson, we are experiencing temps in the 100s. In order to get in a walk comfortably, you need to get it in early in the morning. I usually walk for about an hour and a half. By the end of my walk all the water that I tote with me is gone, but I am still thirsty.
Lately, I have been making this Coconut Mango Cucumber Smoothie to quench my thirst and replace electrolytes. I never thought that I would like cucumber in a smoothie. I have played around with cucumber smoothies in the past and I didn’t like them that much. I think I had the ratio of cucumber to other ingredients off because the taste of the cucumber was always too strong for me.
I think pairing cucumber with the right ingredients makes all the difference in the world. Mango and cucumber go really well together. Add in some coconut oil and mint, and you have a refreshing Summer drink.
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Coconut Mango Cucumber Smoothie
- 2 tablespoons coconut oil
- 1 cup water
- 1 cup English chopped cucumber
- 1 cup fresh or frozen chopped mango
- 1/2 teaspoon chopped mint (optional)
- Mix coconut oil, water, and cucumber in a blender or NutriBullet*. Add frozen mango and mint, if using, and mix until blended.
*Note – This will prevent the coconut oil from freezing and becoming crunchy in the smoothie. Whenever you add coconut oil to a frozen ingredient, it freezes.