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Mango Pineapple Paradise - A Bright, Tropical Smoothie

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Frozen mango chunks (2 cups)
  • Frozen pineapple chunks (1.5 cups)
  • Banana (1 small, ripe; fresh or frozen)
  • Orange juice or pineapple juice (3/4–1 cup)
  • Greek yogurt or coconut yogurt (1/2 cup)
  • Coconut milk or almond milk (1/2 cup; unsweetened)
  • Lime (1, for juice and optional zest)
  • Honey or maple syrup (optional, 1–2 teaspoons)
  • Ice (a handful, if using fresh fruit)
  • Pinch of salt (optional, enhances sweetness)

Method
 

  1. Prep your fruit. If you’re using fresh mango and pineapple, peel and cube them, then freeze on a tray for at least 2 hours. Frozen fruit gives the smoothie a thick, frosty texture without needing much ice.
  2. Add liquids first. Pour the orange juice and coconut milk into the blender. Starting with liquids helps the blades catch and blend more smoothly.
  3. Layer the creamy elements. Add Greek yogurt and the banana. The banana boosts sweetness and creates a lush, silky base.
  4. Add the frozen fruit. Top with mango and pineapple. If your blender struggles, let the fruit sit for 2–3 minutes to soften slightly.
  5. Brighten with lime. Squeeze in the juice of half a lime. Add more to taste. A little zest is great if you want a punchier aroma.
  6. Blend until smooth. Start on low speed, then increase to high for 30–60 seconds. If it’s too thick, add a splash of juice or milk. If it’s too thin, add more frozen fruit.
  7. Taste and adjust. Add a pinch of salt to enhance the sweetness and a touch of honey if needed. Blend again briefly to combine.
  8. Serve cold. Pour into chilled glasses. Garnish with a lime wheel or a sprinkle of toasted coconut if you like.