Creamy Mango Coconut Yogurt Cooler

Quick Recipe Version (TL;DR)

• Yield: 2 tall glasses (about 3 cups / 720 ml)
• Prep Time: 10 minutes
• Cook Time: 5 minutes (optional, for toasting coconut)
• Total Time: 15 minutes

Quick Ingredients

• 1 1/2 cups (225 g) ripe mango chunks, fresh or frozen
• 1 cup (240 g) plain Greek yogurt
• 3/4 cup (180 ml) unsweetened canned coconut milk, well shaken
• 1/4 cup (60 ml) cold water, plus more as needed
• 2 tbsp (30 ml) honey or maple syrup, to taste
• 1 tbsp (15 ml) fresh lime juice
• 1/2 tsp vanilla extract
• 1/8 tsp ground cardamom (optional)
• Pinch fine sea salt
• 1–1 1/2 cups (120–180 g) ice cubes
• 2 tbsp shredded coconut + extra mango for garnish (optional)

Do This

• 1. If using, toast shredded coconut in a dry skillet over medium heat for 3–5 minutes until lightly golden; set aside.
• 2. Add mango, yogurt, coconut milk, cold water, honey or maple syrup, lime juice, vanilla, cardamom (if using), and salt to a blender.
• 3. Add 1 cup (120 g) of ice cubes on top of the liquid ingredients.
• 4. Blend on high for 45–60 seconds until completely smooth and creamy.
• 5. Check thickness; add a splash more water for a thinner drink or a few extra ice cubes for a thicker, frostier shake. Blend briefly again.
• 6. Taste and adjust sweetness or lime juice as needed, blending to combine.
• 7. Pour into 2 chilled glasses and top with toasted coconut and fresh mango. Serve immediately.

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Why You’ll Love This Recipe

• Silky, ultra-creamy texture that tastes like a tropical milkshake but feels light and refreshing.
• Wholesome ingredients: real mango, yogurt, and coconut for natural sweetness and creaminess.
• Ready in about 15 minutes, including optional toasted coconut garnish.
• Easy to customize: make it dairy-free, extra thick, or boost it with protein.

Grocery List

• Produce: Ripe mangoes (or frozen mango chunks), limes
• Dairy: Plain Greek yogurt (or dairy-free yogurt)
• Pantry: Unsweetened canned coconut milk, honey or maple syrup, vanilla extract, ground cardamom, fine sea salt, shredded coconut, ice cubes

Full Ingredients

For the Mango–Coconut Yogurt Cooler

• 1 1/2 cups (225 g) ripe mango chunks, fresh or frozen (about 1 large mango)
• 1 cup (240 g) plain Greek yogurt (full-fat or low-fat)
• 3/4 cup (180 ml) unsweetened canned coconut milk, well shaken (regular or light)
• 1/4 cup (60 ml) cold water, plus more as needed to adjust thickness
• 2 tbsp (30 ml) honey or maple syrup, plus more to taste
• 1 tbsp (15 ml) freshly squeezed lime juice (about 1/2 medium lime)
• 1/2 tsp vanilla extract
• 1/8 tsp ground cardamom (optional, for a subtle warm spice)
• Pinch fine sea salt (about 1/16 tsp)
• 1–1 1/2 cups (120–180 g) ice cubes, depending on how thick and frosty you like it

For Serving (Optional but Recommended)

• 2 tbsp shredded coconut (unsweetened or sweetened), lightly toasted
• Extra mango slices or small cubes
• Lime wedges for the rim or side of the glass

Step-by-Step Instructions

Step 1: Prep the mango and chill what you can

If you are using fresh mango, peel it, slice the flesh off the pit, and cut into chunks. Measure 1 1/2 cups (225 g). For the creamiest cooler, use mango that is very ripe and fragrant. If possible, chill the mango, yogurt, and coconut milk in the refrigerator for at least 1 hour before blending; colder ingredients blend thicker and more frosty.

If you are starting with frozen mango, you can use it straight from the freezer. There is no need to thaw it; it will make the drink extra cold and thick.

Step 2: Toast the coconut garnish (optional but delicious)

Place 2 tablespoons of shredded coconut in a small, dry skillet. Set the skillet over medium heat. Cook, stirring frequently, for 3–5 minutes, until the coconut turns lightly golden and smells nutty and toasty. Watch it closely, as coconut can go from golden to burnt quickly. Transfer the toasted coconut to a small plate to cool completely while you blend the cooler.

Step 3: Load the blender in the right order

Add the liquid and softer ingredients to the blender first to help everything blend smoothly. In this order, add: coconut milk, Greek yogurt, cold water, honey or maple syrup, lime juice, vanilla extract, ground cardamom (if using), and a pinch of fine sea salt. Then add the mango chunks on top. Finally, add 1 cup (120 g) of ice cubes. This layering helps prevent air pockets and minimizes the need to stop and stir.

Step 4: Blend until silky smooth

Secure the lid and start blending on low speed, then quickly increase to high. Blend for 45–60 seconds, or until the mixture looks completely smooth and creamy, with no visible pieces of ice or fruit. If your blender struggles, stop, use a spatula to push ingredients down toward the blades, and blend again. The goal is a thick, pourable consistency that feels like a light milkshake: velvety, but still sippable through a straw.

Step 5: Adjust sweetness and thickness

Taste the cooler carefully. If you would like it sweeter, add another 1–2 teaspoons of honey or maple syrup and blend briefly to combine. To brighten the flavor, add a small extra squeeze of lime juice. For a thinner, more drinkable texture, add a splash (1–2 tablespoons) of cold water and blend again. For a thicker, more shake-like drink, add a handful of ice cubes (about 1/4 cup / 30 g) and blend until smooth.

Step 6: Serve cold with tropical garnishes

If you like, chill your serving glasses in the freezer for 5–10 minutes before pouring to keep the cooler icy-cold. Pour the mango–coconut yogurt cooler into 2 tall glasses. Top each glass with a spoonful of toasted shredded coconut and a few mango slices or cubes. Garnish with a lime wedge on the rim for a fresh, bright look. Serve immediately while cold and frosty, sipping with a straw or enjoying it straight from the glass.

Pro Tips

• Use very ripe mango: The riper the mango, the sweeter and more flavorful your cooler will be. Look for fruit that gives slightly when pressed and smells fragrant at the stem end.
• Balance creaminess and lightness: Full-fat Greek yogurt and regular coconut milk give the richest texture. For a lighter drink, use low-fat yogurt and light coconut milk, or replace some coconut milk with cold water.
• Control the thickness with ice: Start with 1 cup of ice. If you want a spoon-thick shake, add more ice in small amounts and blend until you reach your perfect consistency.
• Blend long enough: Keep blending until the texture is absolutely smooth. A few extra seconds on high speed can transform a gritty drink into something café-quality.
• Make it dairy-free: Swap the Greek yogurt for a thick, unsweetened coconut or almond yogurt. Keep the rest of the recipe the same.

Variations

• Mango–Pineapple Cooler: Replace 1/2 cup (75 g) of the mango with 1/2 cup (75 g) frozen pineapple chunks. The pineapple adds extra tang and a classic tropical flavor.
• Spiced Lassi Style: Increase the ground cardamom to 1/4 teaspoon and add a small pinch of ground cinnamon. Skip the vanilla if you prefer a more traditional yogurt drink profile.
• Protein-Packed Version: Add 1 scoop (about 25–30 g) of unflavored or vanilla protein powder and an extra 1/4 cup (60 ml) water to keep the texture smooth. Blend thoroughly.

Storage & Make-Ahead

This mango–coconut yogurt cooler is best enjoyed immediately after blending, when it is thick and frosty. If you have leftovers, cover and refrigerate for up to 24 hours. The mixture may separate slightly; simply stir or shake well before drinking. It will lose some of its icy thickness but will still taste delicious.

For easy make-ahead prep, portion the mango chunks and ice into freezer-safe bags. When you are ready to blend, add the frozen contents to the blender along with the yogurt, coconut milk, water, and flavorings. You can also toast the coconut garnish in advance; once cooled, store it in an airtight container at room temperature for up to 1 week.

Nutrition (per serving)

Approximate values per serving (1/2 of the recipe), made with full-fat Greek yogurt, regular unsweetened coconut milk, and 2 tablespoons honey: about 400 calories; 24 g fat; 38–42 g carbohydrates; 3 g fiber; 34–36 g sugars; 8–10 g protein; 80–100 mg sodium. Exact values will vary based on the brands and specific ingredients you use, and on any substitutions (such as light coconut milk or sugar-free sweeteners).