Mango Pineapple Smoothie

Pineapple mango smoothie in a glass with a straw and a slice of pineapple on the rim.

Print Recipe

5 from 7 votes

The perfect sweet and tangy smoothie treat! In 5 minutes or less, you’ll have a smooth and creamy concoction that will energize and revitalize. Chock full of healthy enzymes, vitamins, minerals and, best of all, delicious flavor. One sip of this mango pineapple smoothie and you’ll be ready to face the world!

Prep Time4

Blending Time1

Total Time5

Course: Breakfast or Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: 8 oz. servings

Calories: 145kcal

Author: Michelle Cehn

Equipment

Measuring Cups
High Speed Blender
2-4 Serving Glasses

Ingredients

1 ½ cups pineapple juice fresh or canned
1 cup unsweetened plant-based milk we used almond milk
1 frozen banana approximately one medium banana
1 cup frozen mango
1 cup frozen pineapple
fresh wedges of mango or pineapple optional

Instructions

Add the pineapple juice and plant-based milk to the blender.
Add the frozen banana, mango, and pineapple.
Blend for one minute or until smooth and creamy.
Pour the finished smoothie into (2) 16 oz. or (4) 8 oz. glasses. Garnish with fresh pineapple wedges and/or mango, if desired.

Notes

Vary the Sweetness: If you'd like the smoothie sweeter, use a sweetened plant-based milk or add a tablespoon or two of agave or maple syrup.
Texture Tip: If you prefer a thicker smoothie, add less dairy-free milk or more frozen fruit.
Storing Leftovers: Drink immediately for best taste. Or, to save for another time, transfer to an insulated container and store in the fridge. Give a quick blend before drinking.
Freezing: You can also pour any remaining smoothie into ice cube trays and freeze until you're ready for more. Simply add the cubes to a blender with a little dairy-free milk, juice, or water to refresh.

Nutrition