TROPICAL MANGO PINEAPPLE SMOOTHIE
This Tropical Mango Pineapple Smoothie is a deliciously refreshing blend of sweet mango, tangy pineapple, and creamy banana, complemented by the subtle richness of Greek yoghurt and hydrating coconut water. Perfect for a quick breakfast or an energising snack, this smoothie offers a taste of the tropics while providing essential nutrients and hydration. It’s an ideal choice for a hot summer day or when you’re craving something light yet satisfying. The recipe is easy to prepare, making it a convenient option for busy mornings.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
No-Cook, 5 ingredients or less
OCCASION/HOLIDAY
Summer, Picnic, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Vegetarian, Quick & Easy, Gluten-Free
DISH TYPE
Smoothie, Drink
INGREDIENTS FOR TROPICAL MANGO PINEAPPLE SMOOTHIE
- 1/2 cup mango, diced
- 1/2 cup pineapple, diced
- 1/2 banana
- 1/2 cup coconut water
- 1/4 cup Greek yoghurt
FULL NUTRITIONAL INFORMATION
- Calories: 170 kcal
- Protein: 4g
- Carbohydrates: 35g
- Sugars: 27g
- Fibre: 3g
- Fat: 2g
- Saturated Fat: 1g
- Sodium: 45mg
- Potassium: 400mg
- Vitamin C: 60% of Daily Value (DV)
PREPARATION
- Prep the Fruit: Dice the mango and pineapple, and peel and slice the banana for easy blending.
- Combine in Blender: Add the mango, pineapple, banana, coconut water, and Greek yoghurt to the blender.
- Blend Until Smooth: Blend all ingredients on high speed until smooth and creamy.
- Adjust Consistency: Check the smoothie’s thickness; add more coconut water if needed for your preferred consistency.
- Serve Immediately: Pour the smoothie into a glass and enjoy it fresh for the best flavour.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- To save time in the morning, pre-cut the mango and pineapple the night before and store them in the fridge.
- Use frozen mango and pineapple chunks to make the smoothie thicker and colder without needing ice.
- If you prefer a sweeter smoothie, add a drizzle of honey or agave syrup.
VARIATIONS
- For a vegan option, replace Greek yoghurt with a plant-based yoghurt alternative.
- Add a handful of spinach or kale to boost the smoothie’s fibre and nutrient content.
- Replace coconut water with almond milk or any preferred non-dairy milk for a creamier texture.
PREPPING AND STORAGE
- Fridge: Store any leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking.
- Freezer: You can freeze the smoothie in ice cube trays and blend the cubes with a splash of coconut water for a quick, slushie-like drink.