I always have plain coconut water on hand, particularly when the weather warms up. I'm not a huge fan of the flavor straight up, but I like to dilute it with water when I need hydration after longer runs in the heat. I also find it's handy for smoothies, as neither of my kids like creamy ones and I don't like to use juice for a base.
This recipe is adapted from Real Simple magazine, replacing the tofu with frozen banana and the agave with a couple of drops of stevia. Honestly, I would taste your smoothie before adding any sweetener, as depending on the ripeness of the mango you might not need any at all.
I adjusted the yield to make two smoothies.
1 cup coconut water
1 cup chopped fresh mango
1 cup frozen raspberries
1/2 frozen banana
couple of drops of liquid stevia (optional)
Process all ingredients in a blender until smooth.