Tropical Mango Pineapple Smoothie
Frozen mango and pineapple, coconut water instead of juice, and a squeeze of lime to make it taste fresh.
- 5 min prep
- 1 smoothie (about 16 oz)
- 5 ingredients
Frozen mango is what makes this smoothie creamy; pineapple adds sweetness and tang. Coconut water keeps it light, and lime juice brightens the whole thing.
Use Greek yogurt for a thicker smoothie with more protein, or coconut yogurt for a dairy-free version.
Ingredients
- 1 cup (about 140 g) frozen mango chunks
- ½ cup (about 80 g) frozen pineapple chunks
- ½ cup (about 115 g) plain Greek yogurt or coconut yogurt
- ¾ cup (180 ml) coconut water
- 1–2 teaspoons lime juice (about ¼ lime)
Method
- Pour the coconut water into the blender, then add the yogurt and lime juice.
- Add the frozen mango and pineapple. Blend for 45–60 seconds, until smooth.
- Taste and add a little more lime if you like. Pour and drink right away.
Tips for the best texture
- Frozen mango can be very hard. If your blender struggles, let the fruit sit for 5 minutes first.
- Coconut water is thinner than milk, so start with ¾ cup and add more only if needed.
- Add a handful of baby spinach if you like: the color turns green, but the taste barely changes.
Easy swaps
| If you don't have | Use |
|---|---|
| Coconut water | Water, or any milk for a creamier smoothie. |
| Frozen pineapple | More mango, or frozen peach slices. |
| Lime juice | Lemon juice. |
| Greek yogurt | Coconut yogurt for a dairy-free version (it has less protein). |
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