tropical mango freeze with coconut whip

tropical mango freeze with coconut whip_hot for food

We all want it to be summer already, right! It’s taking way too long. Hopefully this tropical mango freeze with coconut whip recipe gets you in the summer spirit. It’s so thick and creamy you could serve it as a refreshing raw dessert with a spoon. You can also do what I did and drink it from a good ol’ mason jar for some sweet sippin’! 

What makes this smoothie especially cool is the homemade coconut whip dolloped on top. If this is your first time making it, get ready to commit to a lifetime of having coconut cream in your fridge at all times. It’s a vegan foodie’s best friend! 

tropical mango freeze with coconut whip_hot for food
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Print Recipe

tropical mango freeze with coconut whip

This smoothie will have you feeling all kinds summer vibes with tropical mango, banana, and coconut!

Course Breakfast, Dessert, Drinks, Snack
Cuisine American
Keyword banana, coconut whip, mango, smoothies
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 smoothies
Author Lauren Toyota


  • 1 x 400 ml can coconut cream
  • 1 frozen banana
  • 1 1/2 C frozen mango chunks
  • 2 tbsp hemp hearts
  • 1/4 C nondairy milk
  • 1/2 C fresh squeezed orange juice
  • 1 pitted medjool date
  • 1/4 tsp vanilla powder


  1. Make the coconut whip first. You’ll need to put your can of coconut cream in the fridge the night before. But an even better idea is just buy this and always have it your fridge. Then you can make coconut whip whenever you want! Put a mixing bowl and your beaters in the freezer for a couple of minutes prior to prepping this to get them cold.

  2. Scoop the coconut cream into your chilled mixing bowl, being careful not to get any of the water mixed in with it. You’ll use any remaining coconut water in the tropical mango freeze! Beat the coconut cream with the vanilla powder on high with a mixer for approximately 4 to 5 minutes, or until fluffy. If you don’t have vanilla powder you can use raw sugar, vanilla extract, or nothing at all. Put it in the fridge while you make the rest of the recipe.

  3. In a high-powered blender, mix together the remaining liquid from the can of coconut cream and all other ingredients. Because this is such a thick mixture with a lot of frozen fruit, you will need to stop and start the blender to mix things around with a spoon in between blending. If you need to any more nondairy milk to get the consistency that you want, add accordingly. If you’re using a Vitamix, then you know you can use the baton tool through the top of the lid while the blender is running and lightly push the mixture toward the blade until the big chunks of fruit are mixed in. 

  4. Pour or scoop the tropical mango freeze mixture into your serving jars or bowls and add a scoop of coconut whip to the top. Add some flaked coconut, more vanilla powder, or any interesting garnish you like as a finishing touch!

Recipe Notes

The serving size is also fit to 4 small dessert portions. 

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2 thoughts on “tropical mango freeze with coconut whip”

  1. We were lucky to have this made for us tonight! It was delicious and a hit with the kids and the adults. Thanks!

    1. Hi Virginia!
      that’s so nice to hear. I hope someone you love made it for you 🙂 thanks for leaving a comment and checking out the blog!

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