Take a ripe mango. Soft, fragrant—the good kind.

Peel it. Slice the flesh away from the seed.

Chop it roughly. Doesn’t need to be pretty. It’s going in the blender anyway.

Pause for a second.

If you sneak a piece… yeah, I do that too.

Drop the mango pieces straight into the blender jar.

If you’re using frozen mango, let it sit out for 5 minutes first.

Helps the blending. Trust me.

Add the coconut milk next.

Full-fat if you have it—it makes the mocktail rich and smooth.

You’ll see the color change already. That creamy yellow? That’s the sign.

Now pour in the coconut water.

This lightens everything up.

Without it, the drink can feel heavy. Been there.

Squeeze in fresh lime juice.

Start with a little. You can always add more later.

This is what keeps the drink from tasting flat.

Taste the mixture before adding sugar or honey.

If your mango is sweet enough, skip it.

If not, add a teaspoon of honey or sugar syrup.

Small steps. No turning back once it’s too sweet.

Just a pinch.

Not enough to taste—just enough to wake everything up.

Sounds odd… but this step matters more than you think.

Add a handful of ice cubes.

Not too many. You want it cold, not watery.

Put the lid on.

Start blending on low, then increase to high.

Blend for 30–45 seconds until smooth and creamy.

No chunks. No gritty texture.

If it’s too thick, add a splash of coconut water and blend again.

This part is important.

Take a sip.

Too thick? Add coconut water.

Too sweet? Add a little lime.

Need something but you can’t tell what? Tiny pinch of salt again.

Blend for a few seconds more.

If you like it silky smooth, strain it.

If you like a little texture—skip this.

Both ways are good.

Pour into tall glasses.

Add mint, mango slice, or toasted coconut if you feel fancy.

Serve right away while it’s cold and fresh.

Take that first sip.

Yeah… that’s it.