Tropical Pineapple Mango Smoothie (Printable)

Creamy blend of sweet pineapple and mango with coconut milk

# What You’ll Need:

01 - 1 cup fresh or frozen pineapple chunks

02 - 1 cup fresh or frozen mango chunks

03 - 1 cup coconut milk (or other plant-based milk)

04 - 1/2 cup plain yogurt (dairy or plant-based, for creaminess)

05 - 1 tablespoon honey or agave syrup (for added sweetness)

06 - 1/2 cup ice cubes (for a colder smoothie)

07 - Juice of 1/2 lime (for extra brightness)

01 - Place pineapple chunks, mango chunks, coconut milk, yogurt, honey, ice cubes, and lime juice into a blender.

02 - Blend on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender as needed.

03 - Taste the smoothie and adjust sweetness by adding more honey or agave syrup, or adjust thickness by adding more coconut milk as desired.

04 - Pour into glasses and serve immediately. Garnish with a pineapple wedge or fresh mint leaf if desired.

01 -

Frozen fruit means zero prep on groggy mornings when even pouring cereal feels ambitious.
It tastes like vacation in a glass, which is the cheapest trip to the tropics you will ever take.
Five minutes from fridge to straw, no cooking required.

02 -

Frozen fruit is the real secret here, because it delivers a milkshake like thickness that fresh fruit and ice simply cannot match.
Coconut milk separates in the can, so shake it vigorously before measuring or you will end up with a watery layer on top.

03 -

Freeze overripe mango and pineapple in a single layer on a baking sheet before transferring to a bag, so the pieces do not clump together into an immovable brick.
A pinch of salt sounds strange but it amplifies the sweetness of the fruit in a way nothing else can.