Mango Sticky Rice Smoothie Recipe
This mango sticky rice smoothie is very popular at the local health food store, Down to Earth, in Hawaii. Unfortunately, I never got a chance to try it last time I was there. The combination of mango, coconut, and a special extra sweet ingredient just sounded too good to pass up, so I decided to recreate my own version at home.
Servings: 2
Calories: 446kcal
Equipment
- Blender
Ingredients
Coconut Tapioca
- 3 cups coconut milk
- ¼ cup Tapioca granules
- 2 Tablespoon sugar
- 1 teaspoon vanilla
Mango
- 2 mangos, diced
- 1 cup ice
Putting it All Together
- 1 Tablespoon sweetened condensed mill
Instructions
- This recipe is basically just layering the coconut tapioca, the mango slushy and then topping it all with sweetened condensed milk. The coconut tapioca will make more than enough for two smoothies. If you have leftover, it tastes great on its own too.
Coconut Tapioca Pudding
- In a saucepan, bring the coconut milk to a boil. Bring the milk down to a simmer and then stir in the tapioca granules.
- Cook for 13-18 minutes, while stirring often, until the tapioca is completely transparent.
- Remove from heat and stir in sugar and vanilla until completely combined.
- Cover and refrigerate until cool.
- Stir before using to break up any tapioca chunks.
Mango Slushy
- Add mango chunks to a blender with the ice. Blend until smooth. You want it to be a pourable consistency.
Putting it Together
- In a glass, layer about ¼ cup of the coconut tapioca with half of the mango slushy mixture. Top with half of the sweetened condensed milk. Do the same for the other smoothie.
Notes
Make it vegan? Leave off the sweetened condensed milk for a vegan option.
Nutrition
Calories: 446kcal | Carbohydrates: 58g | Protein: 4g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 599mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2240IU | Vitamin C: 76mg | Calcium: 47mg | Iron: 4mg