Tropical Pineapple Mango Smoothie (Print Version)

A refreshing blend of sweet pineapple and tangy mango with creamy coconut milk for a perfect tropical treat.

# What You 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 - Add the pineapple chunks, mango chunks, coconut milk, yogurt, honey or agave syrup, 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 jar 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 tropical fruit creates a thick creamy texture that tastes more like dessert than a healthy breakfast.
The whole thing comes together in under five minutes with zero cooking and barely any dishes to wash.

02 -

Blending frozen fruit without enough liquid will seize your blender motor and burn it out, so always pour the milk in first.
A handful of fresh spinach disappears completely into the flavor but turns the whole smoothie a murky green that still startles me every time.

03 -

Freeze your overripe mango and pineapple in a single layer on a parchment lined sheet pan before transferring to a bag, which prevents them from clumping into a solid brick that refuses to break apart in the blender.
A tiny pinch of salt enhances the tropical sweetness in a way that sounds wrong until you taste the difference side by side.