This tropical mango pineapple smoothie is a thick, creamy, refreshing, delicious, nutritious breakfast or mid-day snack packed with antioxidants and immune-boosting, anti-inflammatory benefits!
Sweet and Creamy Tropical Mango Pineapple Smoothie
Close your eyes and escape to the tropics no matter where you are in the world while sipping this simple but delicious mango pineapple smoothie. It’s made with just 4 ingredients but is irresistibly delicious – combining fresh or frozen pineapple, mango, and banana with dairy-free milk for a refreshing, naturally sweet, thick, and creamy tropical smoothie recipe.
It tastes like dessert but contains no added sugar and is perfect for a morning or mid-afternoon pick-me-up during summer and all year long (made possible by using frozen ingredients!). Better yet, this mango and pineapple smoothie is as good for you as it is delicious (a lot!), boasting several benefits:
- Pineapple: This naturally sweet and tropical fruit is loaded with antioxidants along with impressive levels of vitamin C, copper, manganese, and vitamin B6. It also contains the beneficial plant compound ‘bromelain,’ which has anti-inflammatory and digestive/ immune-boosting benefits.
- Mango: Like pineapple, mango contains plenty of antioxidants and is a rich source of vitamins C, A, E, and K, potassium, and folate. The combination benefits skin, eye, heart, and immune system health. It also contains anti-inflammatory properties.
- Bananas: This smoothie classic is loaded with fiber, a healthy dose of antioxidants, and is a great source of potassium (beneficial for the nervous system, fluid balance, and muscle/heart contractions) and vitamins C and B6 (beneficial for the immune system, nervous system, and brain development).
You might also like my recipes for creamy mango lassi, ginger shots, watermelon margaritas, or 7 fruit-infused waters!
The Ingredients
- Pineapple: Use fresh or frozen pineapple chunks.
- Mango: You can use fresh mango or frozen mangos or canned mango pulp (Kesar or Alphonso mango pulp is best). I used fresh mango that I froze overnight.
- Banana: Frozen banana helps to produce a smoothie with a super thick and creamy base that tastes more like a dessert than a healthy serving of fruit.
- Dairy-free milk: Use any non-dairy milk. I.e., coconut milk, almond milk, oat milk, soy milk, etc. For a creamier tropical smoothie, use plant-based Greek yogurt instead. For a more tropical flavor, use coconut water or orange juice.
Tropical Smoothie Recipe Optional Add-Ins
This mango pineapple smoothie recipe is simple to adapt with extra flavor, texture, and nutrients. Here are just a few of my favorite recipe variations.
- Spinach/Kale: One of the easiest recipe adaptions is turning this into a sweet tropical green smoothie with a large handful of greens.
- Vanilla extract: Just a little makes this smoothie taste like a fruity soft serve.
- Cinnamon: A pinch of this spice adds warmth and blood sugar level benefits.
- Ginger: Add fresh minced ginger (about 1/2 tsp) or ginger powder for a subtle zingy flavor with antioxidants, anti-inflammatory benefits, and gut benefits.
- Lime juice: This adds a bright, zingy flavor and is a wonderful detox ingredient. It’s also antibacterial, antiviral, promotes healthy skin, and can increase iron absorption.
- Avocado: Add ½ a small avocado with or instead of some banana for creaminess and heart-healthy fats.
- Turmeric & pepper: Turmeric increases the antioxidant capacity in our bodies, is anti-cancerous, and is beneficial to heart health, blood pressure, inflammation, brain function, etc. However, it needs a pinch of cracked black pepper to work fully.
- Oats/seeds: Adding ¼ cup of rolled oats (per serving) and/or 1 tbsp chia seeds/ hemp seeds add fiber, and make a pineapple mango smoothie that keeps you full until lunch.
- Protein powder: Make this into more of a complete meal with the addition of a scoop of protein powder (unflavored, fruity, or vanilla protein powder).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Mango Pineapple Smoothie
- First, prepare any fresh fruit by peeling and chopping/slicing it.
- Transfer all the ingredients to a blender and blend until smooth and creamy.
If you aren’t using frozen fruit, you can optionally add some ice cubes/ crushed ice for a thicker, more refreshing temperature and consistency. Add extra milk for a thinner consistency.
- Pour the pineapple mango smoothie into glasses and optionally sprinkle over your favorite toppings (I used desiccated coconut – coconut flakes, nuts/seeds, granola, mint leaves, and/or nut butter also work). Enjoy!
Storage Instructions
Fridge: Smoothies using frozen ingredients are best consumed immediately. However, fresh fruit smoothies will store covered/in an airtight container in the refrigerator for up to 12 hours. Add lemon/lime to prevent oxidization.
Freezer: If you accidentally make too much, did you know you can freeze leftover smoothies?! Spread it into a thin layer in a freezer-safe Ziplock bag, squeeze out any excess air, seal, and transfer it to the freezer for up to 3 months.
Leave it to thaw in the refrigerator overnight before stirring/shaking well. OR break it into pieces and re-blend it from frozen with a small amount of additional liquid.
Recipe Tips
- Adjust the sweetness: Depending on how sweet the fruit is, you may prefer to add a small amount of sweetener to taste (i.e., maple syrup, agave, Medjool dates, etc.).
- Using fresh vs. frozen ingredients: The former will create a thick milkshake-like, traditional smoothie consistency. The latter is thicker and more ice-cream-like.
- Don’t waste leftovers: Freeze it for later or even make popsicles from it.
- For a mango pineapple smoothie bowl: Use all frozen fruit and add the milk incrementally to the correct consistency.
More Mango and Pineapple Recipes
- Mango cheesecake tart
- Mango coconut sticky rice
- Pineapple bread
- Pineapple upside-down cake
- Vegetable pineapple curry
- BBQ tofu kabobs (with pineapple)
If you try this easy mango pineapple smoothie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Mango Pineapple Smoothie
Ingredients
- 1/2 cup (120 ml) dairy-free milk or yogurt
- 1 1/2 cups (250 g) frozen mango chunks (see notes)
- 1 cup (180 g) fresh pineapple chunks
- 1 medium (100 g) frozen banana
Instructions
- You can watch the video in the post for visual instructions.First, prepare any fresh fruit by peeling and chopping/slicing it.
- Transfer all the ingredients to a blender and blend until smooth and creamy.If you aren’t using frozen fruit, you can optionally add some ice cubes/ crushed ice for a thicker, more refreshing temperature and consistency. Add extra milk for a thinner consistency.
- Pour the pineapple mango smoothie into glasses and optionally sprinkle over your favorite toppings (I used desiccated coconut – coconut flakes, nuts/seeds, granola, mint leaves, and/or nut butter also work). Enjoy!
Notes
- Adjust the sweetness: Depending on how sweet the fruit is, you may prefer to add a small amount of sweetener to taste (i.e., maple syrup, agave, Medjool dates, etc.).
- Using fresh vs. frozen ingredients: The former will create a thick milkshake-like, traditional smoothie consistency. The latter is thicker and more ice-cream-like.
- I sliced the mango and banana the night before and froze them overnight.
Nutrition information is an estimate and has been calculated automatically
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