Free shipping over $75

FAQ & Ingredients

FAQIngredients

More

HomeShopBundle SaleStoryReviewsRecipesAccountCart
Honeydew Milk Coconut Mango Smoothie

Honeydew Milk Coconut Mango Smoothie

  • 8-10 serves

  • 30 minutes

  • Nut free

Example Product Title

Ingredients

  • 8 oz (225g) noodles (such as udon, ramen, or rice noodles)
  • 2 tablespoons crispy chili oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1/2 cup thinly sliced green onions
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts or cashews (optional)
  • Sesame seeds (for garnish)
  • Lime wedges (for serving)

Honeydew Milk Coconut Mango Smoothie Cheesecake

A creamy, refreshing cheesecake that tastes like a tropical smoothie in dessert form. This Honeydew Milk Coconut Mango Smoothie Cheesecake blends juicy honeydew, silky cream cheese, and a touch of Crushed Tonic Honeydew Marine Collagen for a skin-loving, glow-boosting twist. Light, fruity, and perfectly chilled — it’s your next no-bake favorite.

Time: 20 minutes prep + 4–6 hours chill
Serves: 6–8
Collagen: ~5 g per serving (based on one scoop)

ingredients

For the crust

  • 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)

  • ¼ cup melted butter

  • 1 Tbsp honey

For the filling

  • 1 scoop Crushed Tonic Honeydew Marine Collagen

  • 1 ½ cups honeydew melon, blended into a purée

  • 1 cup cream cheese, softened

  • ½ cup Greek yogurt

  • ¼ cup honey or maple syrup

  • 1 tsp vanilla extract

  • 2 tsp gelatin powder, dissolved in 2 Tbsp hot water

directions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and honey. Press into the base of a springform pan and refrigerate while you prepare the filling.

  2. Make the filling: Blend the honeydew until smooth. In a large bowl, beat together cream cheese, yogurt, honey, and vanilla until silky.

  3. Add collagen & gelatin: Stir in Honeydew Marine Collagen and the gelatin mixture. Then gently fold in the honeydew purée until fully combined.

  4. Assemble & chill: Pour the filling over the crust, smooth the top, and refrigerate for 4–6 hours (or overnight) until set.

  5. Serve: Slice, top with mango slices or toasted coconut flakes, and enjoy chilled.

why you’ll love it

  • Collagen-powered: helps support glowing, hydrated skin from within.

  • No-bake & easy: perfect for warm days or quick prep.

  • Naturally sweet & tangy: balanced with honeydew’s delicate flavor.

  • Tropical twist: creamy, fruity, and refreshing — like a smoothie in cheesecake form.

make it yours

  • Coconut flair: replace Greek yogurt with coconut yogurt for extra richness.

  • Mango swirl: fold in a few spoonfuls of mango purée for color and tang.

  • Mini version: pour into jars or muffin tins for single-serve portions.

pro tips

  • Chill overnight for the cleanest slices.

  • Use a food processor for a finer crust texture.

  • Add a sprinkle of sea salt to the crust for depth.

shop the product

Share:

Honeydew Milk Coconut Mango Smoothie