Coconut Mango Lime Smoothie

• 180 g (about 3/4 cup) chilled unsweetened soy milk — Unsweetened soy milk
• 60 g ripe fresh mango flesh, diced — Fresh mango
• 130 g (about 1/2 cup) chilled canned light coconut milk — Canned light coconut milk
• 15 g (1 tbsp) fresh lime juice — Fresh lime juice

Method

1. 1Prepare and measureWash and peel the mango, cut the flesh away from the pit and weigh 60 g.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Shake or stir the light coconut milkShake or stir the light coconut milk until uniform, squeeze and remove only the seeds from 15 g lime juice, then measure the chilled soy milk.2 minLook for: The mango is peeled and pit-free, the lime juice contains no seeds, and the light coconut milk is stirred until uniformly emulsified.Safety: Wash produce immediately before use, discard damaged pieces, keep perishable ingredients at 40°F or colder, and leave the blender unplugged while loading near the blade.
3. 3Blend until completely smoothAdd 180 g (about 3/4 cup) chilled unsweetened soy milk to the blender first, followed by 60 g ripe fresh mango flesh, diced; 130 g (about 1/2 cup) chilled canned light coconut milk; 15 g (1 tbsp) fresh lime juice. Secure the lid, blend on low for 15 seconds.15 secLook for: The mixture is evenly processed and ready for the next action.
4. 4Continue blend until completely smoothOn high for 60 seconds. Stop and unplug before scraping if needed, then blend for 15 seconds more.1 min 15 secLook for: The finished drink is a pale golden coconut-mango smoothie with a creamy, tropical, pourable body, with no mango pieces, coconut-milk streaks, or lime-juice separation.Safety: Keep one hand on the secured lid and never insert utensils near moving blades. Contains soy; check soy milk and coconut products for cross-contact.
5. 5Rest and serve the full portionRest the closed blender for 90 seconds, pulse for 10 seconds to redistribute the coconut milk and mango pulp.1 min 40 secLook for: The mixture is evenly processed and ready for the next action.
6. 6Pour the complete batch into one 350 ml glassPour the complete batch into one 350 ml glass without straining.Look for: The finished smoothie is cohesive and pourable, with the coconut milk and mango pulp evenly suspended and no dense layer left in the blender jar.Safety: Serve promptly or seal and refrigerate within 2 hours; do not leave the smoothie at room temperature while saving it for later.