Description
A creamy, tropical, and naturally sweet smoothie made with frozen mango, pineapple, and coconut milk. This dairy-free, gluten-free recipe takes just 5 minutes to prepare and provides a healthy, energizing breakfast option.
Ingredients
Scale
- 2 cups frozen mango chunks (200g)
- 1 cup frozen pineapple chunks (150g)
- 1 can (400ml) full-fat coconut milk
- 1 medium banana, frozen
- 1 tablespoon lime juice
- 1 handful spinach (optional, 30g)
- Ice (optional, if fruit isn’t frozen solid)
Instructions
- If using fresh fruit, chop mango and pineapple into chunks, peel and freeze the banana for at least 4 hours or overnight.
- Pour the coconut milk into the blender first to help the blades move freely.
- Add the frozen mango chunks, frozen pineapple chunks, frozen banana, and lime juice. Add spinach if using.
- Secure the lid and start the blender on low speed to break up chunks, then quickly increase to high.
- Blend for 45-60 seconds until the mixture is completely smooth.
- Taste and adjust: add more lime juice if too sweet, or more coconut milk if too thick.
- Pour into glasses or mason jars and serve immediately.
Notes
Use full-fat canned coconut milk for the best creamy texture. Frozen fruit is essential for a thick, slushie consistency. If the smoothie is too thick, add a splash of coconut milk. If too watery, add more frozen fruit. Best enjoyed immediately, but can be stored in the fridge for up to 24 hours.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Breakfast
- Cuisine: Tropical
Nutrition
- Serving Size: 1 glass (approx. 14
- Calories: 280
- Sugar: 35
- Sodium: 30
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 3
Keywords: smoothie, mango, pineapple, coconut milk, breakfast, healthy, dairy-free, gluten-free, quick recipe, tropical