Mango Pineapple Smoothie
A thick, creamy tropical smoothie made with sweet mango, tangy pineapple, orange juice and coconut milk. It blends in five minutes and tastes like a beach vacation.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 smoothies (about 16 oz / 475 ml each)
Steps
Before you start
- If your mango and pineapple are fresh, chop them and use the full amount of ice. If they are frozen, use less ice (see the ingredient list).
- Shake the can of coconut milk well before opening so the cream and liquid are blended.
- Have your blender's lid and tamper ready. Thick smoothies often need a push to get going.
Prep the fruit
- Measure 1½ cups (225 g) mango and 1 cup (165 g) pineapple.
- If using fresh fruit, peel and cut into 1-inch (2.5 cm) chunks.
- If the frozen fruit is a solid block, break it up and let it sit 5 minutes.
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Ready when: Fruit is in loose chunks no bigger than 1 inch (2.5 cm).
Tip: Smaller, loose pieces blend faster and smoother.
Add liquids first
- Pour the orange juice and coconut milk into the blender jug.
- Add the honey and lime juice if using.
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Tip: Liquid at the bottom helps the blades catch the fruit and prevents air pockets.
Layer solids
- Add the mango and pineapple, then top with the ice.
- Secure the lid firmly.
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Tip: Keep the ice on top so it is pulled down into the fruit instead of stalling the blades.
Blend until smooth
- Start on low speed for 10 seconds, then increase to high and blend 45 to 60 seconds.
- Stop and scrape down the sides or use the tamper if the mixture stalls.
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Ready when: The smoothie is thick, pale orange-yellow, and has no visible ice or fruit flecks, and a steady vortex forms.
Tip: If it is too thick, add orange juice 2 tablespoons (30 ml) at a time. If too thin, add a few more frozen chunks.
Taste and serve
- Taste and add honey or a squeeze of lime if needed, then blend 10 seconds more.
- Pour into two tall glasses and serve right away with a wide straw or spoon.
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Ready when: Smoothie pours slowly and holds a soft peak on a spoon.
Tip: Serve immediately; the smoothie separates and thins as the ice melts.
Good to know
Tips
- Use frozen fruit for the thickest, coldest smoothie without watering it down with too much ice.
- Choose ripe, fragrant mangoes if using fresh. Underripe fruit tastes sour and needs more sweetener.
- Add a handful of spinach for extra nutrition. The color turns green but the flavor stays tropical.
- Chill your glasses in the freezer for 10 minutes for a frosty serve.
Make ahead
"Blend the smoothie up to 24 hours ahead and refrigerate in a sealed jar filled to the top. Shake or re-blend before drinking. For faster mornings, portion the fruit into freezer bags and keep frozen up to 3 months."
Storage & reheating
"Room temperature: not recommended, drink within 15 minutes. Fridge: up to 24 hours in an airtight jar; shake well or re-blend, as it will separate. Freezer: pour into ice cube trays or freezer jars for up to 2 months and re-blend with a splash of orange juice to thaw."
Substitutions
- canned full-fat coconut milk → plain Greek yogurt or dairy-free yogurt. Use ½ cup (120 g). The smoothie will be tangier and higher in protein.
- orange juice → pineapple juice. Gives a sweeter, more tropical flavor; reduce honey or skip it.
- honey or maple syrup → 2 pitted Medjool dates. Blend well so no date pieces remain.
- frozen mango chunks → frozen peach or papaya chunks. Use the same weight; the flavor will be milder.
