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2 cups frozen mango chunks

1 cup full-fat coconut milk

1 tablespoon fresh lime juice

1 teaspoon honey or maple syrup (optional)

1/2 to 1 cup ice cubes (if using fresh mango)

Toasted coconut flakes or mango slices for garnish (optional)

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1. Ensure your blender is clean and ready to use.

2. Add the coconut milk and fresh lime juice to the blender first.

3. Add the frozen mango chunks and optional sweetener.

4. Blend on low speed, gradually increasing to high, until smooth and creamy.

5. If using fresh mango, add ice cubes and blend until thick and frosty.

6. Taste and adjust sweetness or lime juice as needed, then blend briefly again.

7. Pour into chilled glasses, garnish if desired, and serve immediately.

For extra creaminess, use coconut cream or add a scoop of coconut ice cream.

To boost protein, add a scoop of vanilla protein powder or Greek yogurt.

For an adult version, blend in 1.5 ounces of white or coconut rum.

If storing, refrigerate in an airtight container for up to 24 hours and stir before serving.

Full-fat canned coconut milk creates the richest texture, while carton coconut milk makes a lighter drink.