I love sipping on a green smoothie. Typically the green in my glass comes from adding handfuls of spinach or kale to the blender. This time that gorgeous green is from adding matcha tea powder. Beyond color, it adds green tea flavor and a caffeine kick to smoothies.
This non-dairy smoothie recipe starts with a creamy base of coconut milk. Sweet mango contributes to the silky texture, and pairs well with the flavor of the matcha.
Matcha Mango Coconut Milk Smoothie Recipe
1/2 cup canned full-fat coconut milk
1/2 cup cold water
1 cup frozen mango chunks
1 to 2 teaspoons matcha green tea powder
1/2 cup ice cubes
Natural sweetener, if desired
Add coconut milk, water, mango chunks and matcha tea to blender container. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Taste and add natural sweetener, if needed.
Makes 2 small or 1 large smoothie (about 2 1/4 cups total)
Tip: Matcha is whole leaf Japanese green tea ground into a powder. The color and flavor of matcha tea can vary, and adding too much matcha can cause a bitter flavor. Start by adding a small amount of matcha, and increase according to taste. I don’t typically add sweetener, but you may need to add a touch of sweetness if the matcha tastes bitter.
More matcha recipes:
Matcha Blueberry Smoothies from Eating Clean Recipes
Coconut Banana Matcha Smoothie from Bourbon and Honey
Lemon, Ginger and Green Tea Smoothie from Coconut and Berries
Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email.
Sweet mango, creamy coconut milk and zingy lime come together in refreshing vegan ice pops.
Vegan Mango Coconut Milk Popsicle Recipe
1 cup ripe mango chunks
1 cup full fat canned coconut milk
2 tablespoons fresh lime juice
Add mango, coconut milk and lime juice to blender container. Cover and blend until smooth. Pour blended mixture into popsicle molds. Insert popsicle mold handles or cover tops of molds with foil and insert wooden craft stick through foil. Freeze until solid, about 6 hours.
Makes 5 or 6 ice pops
-Be sure to use ripe mango for the best flavor. If the fruit is not perfectly ripe, you may need to add 1 to 2 tablespoons sugar.
-This recipe makes 5 or 6 ice pops, depending on the size of the popsicle molds.
-Run the outside of the popsicle molds under warm water to easily remove the frozen pops.Keep that summer feeling going with more popsicle recipes:
Vegan Salted Chocolate Fudge Pops
Chocolate Hazelnut Fudge Pops
Watermelon Ice Pops
This creamy fruit smoothie is made with fresh mango, frozen strawberries, coconut milk and almond milk. You can use purchased almond milk, but homemade almond milk is richer and tastes better. For added flavor and texture, I add a sprinkle of almond meal to the smoothie before serving.
Strawberry Mango Smoothies Recipe (vegan)
3/4 cup unsweetened almond milk
1/4 cup full fat coconut milk
1/2 cup fresh mango chunks
1 cup frozen strawberries
Natural sweetener, if desired
Almond meal, for sprinkling
Add almond milk, coconut milk, fresh mango chunks and frozen strawberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired. Pour into glasses and sprinkle with almond meal.
Makes 1 big or 2 small smoothies (about 2 cups total)
Tip: I’ve found it’s best to use fresh mango (or frozen mango that has been thawed) when blending this smoothie. If you use frozen mango, you may need to add additional almond milk for easier blending.
You might also like: Banana-Almond Kefir Smoothie
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)