Coconut Mango Smoothie Cups

Instead of using ice cubes for your smoothie, use these frozen "cupcakes".




1 cup coconut water 2 ripe mango, cubed 1 cup flaked dry coconut ½ cup unsalted cashews 2 tablespoons honey 1 tablespoon minced fresh ginger 2 teaspoons vanilla extract

Nutritional information

No nutrition information available


Place all of the ingredients in a Cuisinart blender container in the order listed and blend until smooth. The mixture should be thick.  Divide mixture among 12 medium sized muffin cups, place trays in freezer and freeze until solid, about 4 hours.   Unmold smoothie cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents. When ready to make a smoothie, place 1 cup coconut water and 2 mango smoothie cups into a blender container and blend until smooth. For most blenders, its best to carefully slice the smoothie cups into halves or quarters first before placing them in the blender container to help make blending easier. For a richer smoothie, try blending the smoothie cups with some coconut milk. You'll get 6 smoothies out of 12 frozen smoothie cups.