Tropical Mango Pineapple Smoothie is packed with fresh pineapple, mango, banana, and a squeeze of key lime juice for a healthy way to get a taste of the tropics. There’s also Greek yogurt to up the creaminess and give this smoothie plenty of protein for a nutritious breakfast or snack!
Want to get away? Meaning on a tropical vacay with the sand in your toes and the ocean breeze whipping through your hair? I know I do, but it’s just not going to happen. The closest I’m getting to the tropics is through my taste buds, and that’s where this Tropical Mango Pineapple Smoothie comes in. Fresh pineapple and mango combined with banana and Greek yogurt for extra creaminess and a twist of key lime juice = tropical paradise in a glass.
I’ve been over-indulging in pineapple and mango for the past month at least. That’s not a bad thing, but it’s almost turning into a problem. Mango has found its way into my mango lassi’s, guacamole, and coconut rice, while pineapple has found its way into fresh pineapple upside down cake and coleslaw (which I have yet to post), and even BBQ sauce for my pulled pork. The funny thing is that I purchased mango and pineapple with the sole intention of making this smoothie long ago and got side tracked a few times. Maybe about a dozen times, but who’s counting? 😉
The important thing is that I finally got around to making this and posting it. My taste testers (kids) were over the moon about it, and that’s because there’s not much the average person wouldn’t love here. I used fresh pineapple and mango chunks, which I’d cut and placed in my freezer until I was ready to use them. These fruits are so sweet and so inexpensive right now, but if you’re pressed for time and prefer not cut your own pineapple and mango chunks, by all means use frozen.
I always have frozen ripe bananas in my freezer for smoothies and banana bread, so I used one here, too. Bananas are tropical, and they give smoothies a nice, creamy thickness that I love. I kept up with the tropical theme using some coconut milk to thin the smoothie out because between the Greek yogurt and those frozen fruits, it was really thick.
Although the fruit was really sweet, the smoothie wasn’t sweet enough after I added plain Greek yogurt to the mix. I used agave sweetener here, because it lends sweetness without changing the flavor like honey does. Simple syrup would be great here as well, but I wanted to make a smoothie without processed sugar. Choose a sweetener according to your personal preference — whatever you have on hand will work.
If you’re like me and you need a tropical getaway without hopping a plane, this is the thing for you. It’s healthy, creamy, and satisfying, so whip some up, kick back, and close your eyes. Your tropical vacation awaits.
- 1 cup fresh pineapple chunks, frozen
- 1 cup fresh mango chunks, frozen
- 1 large banana, frozen and cut into chunks
- 1 tablespoon key lime or regular lime juice
- 3 tablespoons agave sweetener (honey or simple syrup may be substituted)
- 1 cup coconut milk
- 1 cup Greek yogurt (I used Chobani 0%)
- Place all the ingredients in your blender and place the lid on tightly. Mix until smooth, serve and enjoy!
You may need more sweetener depending on how sweet your fruit is.
Smoothie keeps well in an airtight container in the fridge for 2-3 days.
Recipe by Flavor the Moments.