Thai-Style Mango Smoothie With Passionfruit

If you have ever been to Thailand you will no doubt have tried a Thai-style mango smoothie from a vendor at the side of the road. It is one of the simplest drinks in the world but also one that is bursting with flavour.

This is the latest in our series of recipes of super simple drinks, snacks and meals that you can make at home. As you can see with this recipe, we focus on delicious dishes and simple-to-find ingredients.

The coconut milk means that this isn’t the healthiest smoothie you will ever drink (we have plenty of healthy recipes too) but it is utterly divine and creamy. The key with this drink is finding a mango that is perfectly ripe. That will make all the difference.

Thai Style Mango Smoothie: Ingredients

  • Ice cubes
  • Mango
  • Honey
  • Passionfruit
  • Coconut milk

Peel the mango and add it to the blender. You could used the packet pre-prepped mango, but it is never as juicy or as ripe. Half the passionfruit and scrape the centre into the blender.

Make sure to keep one passionfruit half for garnish!

Thai Style Mango Smoothie

Add in the coconut milk, ice cubes and a little dash of honey for that delicious extra sweetness.

The smoothie should have a rich and velvety texture when it comes out of the blender. It should be served immediately so that it’s as chilled as possible.

Thai Style Mango Smoothie recipe

Garnish the Thai-style mango smoothie with some of the remaining passion fruit seeds on top.

Thai Style Mango Smoothie

If you like this recipe, check out our other foodie content over on the Big 7 Travel Instagram account.

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Niall Harbison
Niall Harbison

Niall is an international entrepreneur who has worked within the tourism and hospitality industries for more than 20 years. He started his career in the kitchen, with a 10-year stint as a private yacht chef cooking for billionaires, including a position as Microsoft's co-founder Paul Allen's personal chef. Niall then moved into the digital media world to become a founder of several lifestyle publications. He continues to write about his core passion: food.

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