Mango Pineapple Coconut Smoothie (Printable Version)
Creamy mango and pineapple blended with coconut milk for a quick, dairy-free tropical breakfast or snack.
# Ingredient List:
→ Fruits
01 - 1 cup fresh or frozen mango chunks
02 - 1 cup fresh or frozen pineapple chunks
→ Liquids
03 - 1 cup coconut milk, full-fat or light
→ Enhancements
04 - 1 tablespoon unsweetened shredded coconut
05 - 1 tablespoon maple syrup (optional, adjust to taste)
06 - ½ cup ice cubes (optional, for extra frostiness)
→ Garnish
07 - Fresh mango slices
08 - Pineapple wedges
09 - Additional shredded coconut
# How to Make It:
01 - Place mango chunks, pineapple chunks, coconut milk, shredded coconut, and maple syrup into the blender jar.
02 - Add ice cubes to the blender for a thicker, colder consistency if desired.
03 - Blend on high speed until the mixture is completely smooth and creamy, approximately 1 minute.
04 - Taste the smoothie and add more maple syrup if a sweeter flavor is desired, then blend briefly to incorporate.
05 - Pour the smoothie into two glasses and garnish with fresh mango slices, pineapple wedges, and shredded coconut. Serve immediately.
# Expert Advice:
01 -
- Frozen fruit does all the heavy lifting, so you get a thick creamy texture without any dairy at all.
- It takes exactly five minutes from fridge to glass, which is faster than deciding what to order.
02 -
- Frozen fruit is the real secret here, since it delivers a thick frosty texture that fresh fruit simply cannot match without a pile of ice.
- Full fat coconut milk will separate if the smoothie sits too long, so drink it fresh or give it a quick stir.
03 -
- Freeze your overripe mango and pineapple in a single layer on a sheet pan before transferring to a bag, so the chunks never clump together in the blender.
- A pinch of salt sounds odd but will sharpen the tropical sweetness in a way that makes people ask what your secret is.