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This Creamy Mango Agua Fresca is fruity, incredibly refreshing, and completely dairy-free. Fresh mango, lime, and coconut come together in just 15 minutes for an easy summer drink you’ll want to make on repeat.
Aguas frescas are one of my favorite drinks to make during the summer season. They’re simple and refreshing and the perfect way to use up seasonal fruit. I love to kick off my summer recipe roster with this deliciously creamy agua fresca. The combination of sweet mango, bright citrus from the lime, and creamy coconut creates a drink that’s rich without feeling heavy. It’s what I want to drink while sunbathing on a lounge chair in my backyard with carne asada on the grill and a bowl of shrimp ceviche nearby.
Ingredients You’ll Need for Creamy Mango Agua Fresca
- Sweet mangoes – The star ingredient. I love using the ataulfo or honey mango variety. They’re perfectly sweet and not super fibrous. Kent mangoes would also work well here.
- Lime juice – Fresh lime brightens the sweetness of the mango and balances the richness of the coconut.
- Sweetened condensed coconut milk – Adds sweetness and silky texture while being dairy-free.
- Lite coconut milk – Another layer of coconut flavor that makes this drink feel tropical.
- Ice – Lots of ice helps create the perfect refreshing consistency as it slowly melts.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Creamy Mango Agua Fresca
- Peel the mangoes.
- Add mangoes, water, and lime juice to a blender.
- Blend for one full minute.
- Mix coconut milk and sweetened condensed coconut milk in a large pitcher.
- Add lots of ice and pour in the mango puree, and add mango chunks. Stir to combine.
- Serve chilled and garnished with lime and flaky salt.
Quick Tips for the Best Creamy Mango Agua Fresca
Use sweet, ripe mangoes. The sweeter and softer the mangoes are, the more flavorful and naturally sweet your agua fresca will be.
Avoid very fibrous mangoes. If your mangoes are fibrous, consider straining the mango puree before adding it to the pitcher to catch any fibers that didn’t blend up.
Blend thoroughly. Give the mango mixture a full minute in the blender for the smoothest texture.
Don’t skip the ice. The drink starts out thick but gradually reaches the ideal consistency as the ice chills and slightly dilutes it.
Make-Ahead & Storage
Make Ahead: You can blend the mango puree up to a day in advance and store it in an airtight container in the refrigerator. Assemble the drink with the coconut milk and ice just before serving.
Storage: Strain any leftover agua fresca from the ice and store in a covered pitcher or airtight container in the refrigerator for up to 2 days. Stir well before serving, since it can naturally separate.
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Creamy Mango Agua Fresca
Equipment
- large pitcher
Ingredients
- 3 medium mangoes, (450g), peeled and pit removed
- 1½ cups cold water
- 2 limes, juiced
- 1 (11-ounce) can sweetened condensed coconut milk
- 1 (13-ounce) can light coconut milk
- Ice
- 2 cups mango chunks, for garnish (optional)
- lime slice, for garnish (optional)
- flaky sea salt, for garnish (optional)
Instructions
- To a blender, add the mango, water, and the juice from 2 limes. Blend for 1 minute until you have a smooth mango puree. Set aside.
- To a large pitcher, add the sweetened condensed coconut milk and lite coconut milk. Use a large spoon to mix and combine. Fill the pitcher with lots of ice, about 8 cups.
- Now, pour the mango puree on top and use a large spoon to stir everything together. You’ll see the gradient turn into a beautiful pale orange color. Top the pitcher with mango chunks.
- Serve the creamy mango agua fresca chilled in ice-filled glasses, garnished with a lime slice and a sprinkle of flaky sea salt.
Notes
Quick Tips
Use sweet, ripe mangoes. The sweeter and softer the mangoes are, the more flavorful and naturally sweet your agua fresca will be. Avoid very fibrous mangoes. If your mangoes are fibrous, consider straining the mango puree before adding it to the pitcher to catch any fibers that didn’t blend up. Blend thoroughly. Give the mango mixture a full minute in the blender for the smoothest texture. Don’t skip the ice. The drink starts out thick but gradually reaches the ideal consistency as the ice chills and slightly dilutes it.Make Ahead & Storage
Make Ahead: You can blend the mango puree up to a day in advance and store it in an airtight container in the refrigerator. Assemble the drink with the coconut milk and ice just before serving. Storage: Strain any leftover agua fresca from the ice and store in a covered pitcher or airtight container in the refrigerator for up to 2 days. Stir well before serving, since it can naturally separate.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
