Pit and slice the fresh apricots into bite-sized pieces. Chop the celery stalks into 1-inch segments and dice the cucumbers into chunks—these fibrous vegetables benefit from being cut smaller so they blend smoothly without leaving stringy bits. Rinse the strawberries and mint leaves, then pat them dry. Having everything prepped and ready ensures your blender can process the ingredients evenly and prevents any ingredient from getting stuck.

Add the prepped produce from Step 1 to your blender along with the frozen mango chunks, coconut water, and lime juice. I like to add frozen mango last since it sits on top and helps push everything down as the blender starts, making for more efficient blending. Blend on high speed for 60-90 seconds until completely smooth, stopping halfway through to scrape down the sides if needed. The frozen mango will naturally thicken the smoothie while keeping it cold and refreshing.

Taste the smoothie and check its consistency. If it's too thick, add a splash of coconut water (a few tablespoons at a time) and blend briefly. If it's too thin, add a handful of ice and blend again. I find that the frozen mango usually creates the perfect texture, so you rarely need much adjustment. Pour into glasses and serve immediately while still cold and thick.