April 10, 2014 13

Chamomile + Coconut Mango ‘Milk’shakes


It’s officially mango season. Spring and mangoes, one of my favorite times of year. I crave this fruit all winter long and relish in the moment when I first spy that perfectly ripe mango staring back at me on the shelf. Right now my local grocer is flooded with mangoes and I’m buying them by the crate. The recipe highlights the Ataulfo mango, sometimes known as the Champagne mango. But you can of course, use any mango variety you’d like.

The subtle hint of chamomile mellows out the sweetness of the mango. And then when blended with rich coconut cream, this dairy free mango milkshake will blow your mind. Seriously, it’s that good.  It’s both calming and satisfying in a perfectly not-too-sweet way. I can see this as a mainstay in my home all summer long.

This weekend I’m headed down to the Jersey shore. A place I recently learned to love and embrace. It’s calling my name. The sun, the sand, the salty air – it soothes every inch of my soul. Saturday I plan to finish reading Mindy Kaling’s ‘Is Everyone Hanging Out Without Me‘ {a book I started like two years ago} with a Boozy Green Lemonade in my hand. On Sunday, I’ll make these dairy-free Chamomile and Coconut Mango Milkshakes for Chris and I. And we’ll ride our cruiser bikes down the boardwalk and pretend like it’s July.

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Chamomile + Coconut Mango ‘Milk’shakes

This special little treat makes two servings, grab a friend + have a milkshake party!!


  • 1 super ripe mango, peeled and cut
  • 1 frozen banana
  • 1/4 cup coconut cream, I like this Trader Joe’s brand, see instructions below*
  • 1/4 teaspoon vanilla extract
  • 1 chamomile tea bag
  • 1/4 cup filtered water
  • pinch of sea salt
  • handful of ice

Boil the filtered water and steep the chamomile tea for 5 minutes. Remove the tea bag and chill it in the refrigerator for a few moments, if you have time, if not use as is.

*Refrigerate a can of full fat coconut milk for at least 2 hours. Once fully chilled, the liquid will sink to the bottom and the coconut cream will stay on the top. Open the can and scoop out a 1/4 cup.

In a blender combine the mango, banana, coconut cream, vanilla, chamomile tea, pinch of salt and ice. Blend until rich and creamy. This makes enough for one large shake or two smaller portions, that is, if you feel like sharing.


13 Responses to "Chamomile + Coconut Mango ‘Milk’shakes"

  1. Reply


    April 10, 2014 at 7:00 PM

    I adore mangoes (as do my kids) and saw the Ataulfo variety are going to be on sale at my favorite market tomorrow. I’m planning to buy quite a few. I see this milkshake in my future. Thank you for sharing the recipe!

  2. Reply


    April 10, 2014 at 7:09 PM

    What an interesting combination of flavors! I do love mangos as well <3


  3. Reply

    Gina @ So Let's Hang Out

    April 12, 2014 at 3:01 PM

    You’ve officially blown my mind with this one. xoxox

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  5. Reply


    April 18, 2014 at 2:35 PM

    I love the idea to put tea in smoothies- nice combo!

    • Reply


      April 18, 2014 at 2:47 PM

      Thanks Mila – yes the chamomile really mellows out the mango in this recipe. The result: pure sweet bliss. But this is more of a dessert, a dairy-free milkshake rather than a smoothie. Either way, hope you enjoy!


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  12. Reply


    January 30, 2015 at 8:45 PM

    Hey Sherrie on your recipe you mention we need coconut cream but down at the asterisk you say coconut milk. Which one is it? And if it is the coconut cream do we still have to put it in the fridge and wait for it to thicken up because the coconut cream I believe is already thick on its own. Thanks

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