Can I make this smoothie ahead of time?

It’s best fresh, but you can store it in the fridge for up to 4 hours. Give it a good stir before serving, as basil seeds and coconut milk may settle or thicken.

What does Thai basil taste like?

Thai basil has a slightly spicy, anise-like flavor with hints of licorice—stronger and more fragrant than Italian basil. It adds depth and an herbal twist to this tropical smoothie.

Is this smoothie kid-friendly?

Absolutely! It’s naturally sweet, creamy, and fun with basil seeds. You can skip the ginger or galangal for younger taste buds.

Can I make it without basil seeds?

Yes! The smoothie is still delicious without them. You can skip them entirely or use chia seeds if you want a similar texture.

Can I turn this into a smoothie bowl?

Totally! Use less milk and more frozen mango to thicken it up, then top with granola, fruit, coconut flakes, and extra basil seeds for a fun twist.

Thai Mango Smoothie with Basil Seeds

Name: Thai Mango Smoothie with Basil Seeds
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tablespoons Thai basil seeds (or chia seeds), soaked; 2 cups ripe mango, peeled and cubed (about 10–12 oz mango meat); 1 1/4 cup oat milk (or any milk of choice- coconut milk is particularly Thai, and use full-fat for creamy texture, or light if preferred); 1 1/2 tablespoons honey, agave syrup, or maple syrup (adjust to taste); 2 tablespoons lime juice; 1 small handful Thai basil leaves (or substitute fresh mint); Pinch of sea salt; 1/2 cup crushed ice (more for a thicker smoothie); Optional: 1/4 teaspoon grated ginger or galangal; Garnish: extra soaked basil seeds, Thai basil or mint leaves, toasted coconut flakes

Description

If you love tropical drinks with a refreshing twist, you’ll want to try this Thai Mango Smoothie with Basil Seeds. It’s creamy, naturally dairy-free, and bursting with sweet mango flavor.

Ingredients

Scale

2 tablespoons Thai basil seeds (or chia seeds), soaked
2 cups ripe mango, peeled and cubed (about 10–12 oz mango meat)
1 1/4 cup oat milk (or any milk of choice- coconut milk is particularly Thai, and use full-fat for creamy texture, or light if preferred)
1 1/2 tablespoons honey, agave syrup, or maple syrup (adjust to taste)
2 tablespoons lime juice
1 small handful Thai basil leaves (or substitute fresh mint)
Pinch of sea salt
1/2 cup crushed ice (more for a thicker smoothie)
Optional: 1/4 teaspoon grated ginger or galangal
Garnish: extra soaked basil seeds, Thai basil or mint leaves, toasted coconut flakes

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Instructions

Soak the Thai basil seeds in 1/4 cup of water for about 5 minutes until they puff up with a jelly-like coating.
In a blender, combine mango, oat milk, ice, honey, lime juice, Thai basil, salt, and half of the soaked basil seeds. Blend until smooth and creamy. If using other herbs like mint, ginger, or galangal, add them here.
Gently stir in the rest of the soaked basil seeds. Avoid blending them at this point to keep the fun texture. Pour into glasses, garnish, and enjoy!

Notes

Soak basil seeds first – They puff up in 5 minutes and give that signature jelly-like texture.
Use ripe mangoes – Champagne or Ataulfo mangoes are sweet, creamy, and low in fibers.
Chill your ingredients – Cold mango, milk, and even your blender = extra refreshing.
Don’t blend the basil seeds – Stir them in after blending to keep their fun texture.
Taste and tweak – Adjust sweetness, lime, or milk based on your mango's ripeness.
Add boosters – Protein powder or collagen makes it more filling and nourishing.
Frozen mango works too – Great for thick, frosty smoothies in a pinch.
Make it street-style – Top with soaked basil seeds, toasted coconut, and a fun straw!

Prep Time: 15
Cook Time: 5
Category: Desserts
Method: Food processor
Cuisine: Thai