Pineapple Mango Smoothie Recipe

Table of Contents hide

1 cup pineapple chunks (fresh or frozen)
1 cup mango chunks (fresh or frozen)
1 banana (preferably ripe, for sweetness)
1 cup Greek yogurt (or plant-based yogurt for vegan option)
¾ cup orange juice (or coconut water/regular water for lighter option)
½ cup ice (optional, more if using fresh fruit and you want it cold)
1 tablespoon honey or maple syrup (optional, to taste)
1 tablespoon chia seeds or flax seeds (optional, for extra fiber and nutrients)

Prepare Ingredients:
- If using fresh fruit, cut pineapple and mango into chunks.
- Peel the banana.
- Measure out all ingredients and set aside.
Add to Blender:
- Start by adding the liquid (orange juice) to the blender. This helps the blades move freely.
- Add Greek yogurt, then banana, followed by the mango and pineapple chunks.
- Add ice cubes and any optional ingredients (sweetener, seeds).
Blend:
- Blend on high speed for 30–60 seconds until smooth and creamy.
- If it’s too thick, add a bit more liquid. If it’s too thin, add a few more ice cubes or frozen fruit chunks.
Taste & Adjust:
- Taste your smoothie. Add a touch of honey/maple syrup if more sweetness is desired.
- Blend again for a few seconds if you added anything.
Serve:
- Pour into glasses.
- Optional: Garnish with a slice of pineapple, mango chunks, or a sprig of mint.
- Serve immediately while cold and fresh!

Vegan Option: Use plant-based yogurt (like coconut or almond yogurt) and maple syrup instead of honey.
Protein Boost: Add a scoop of vanilla or unflavored protein powder.
Creamier Texture: Add a splash of coconut milk or a few tablespoons of coconut cream.
Extra Greens: Throw in a handful of spinach—it won’t overpower the flavor but will add nutrients.
Storage: Best consumed fresh, but can be stored in the fridge for up to 24 hours. Shake or stir before drinking.

(Will vary based on ingredients used)

Comments