Mango Pineapple Smoothie
When the weather heats up, all I want for breakfast is a cold, creamy smoothie! Specifically, this mango pineapple smoothie in a tall glass garnished with more fruit and a beautiful sprig of mint. I love how creamy it is, because it uses frozen fruit and coconut milk. If you keep a can of coconut milk in your pantry, and frozen mango and frozen pineapple in your freezer, you are well on your way to this smoothie! I like to add honey to sweeten it up, but it’s entirely optional here. I also like to add a small pinch of turmeric to my smoothies. The turmeric is totally optional. I add it because it has anti-inflammatory properties. I feel like I’m really hard on my body as I chase two kids around all day. If you have turmeric leftover from making my instant pot chicken noodle soup, this is another great way to use it! Speaking of adding a dash of turmeric to foods, I like to sprinkle it into my healthy mac and cheese with turmeric. This is the first mac and cheese that I serve to my kids, and it really sets them up to believe that Mac and cheese always has a vegetable in it. This will bring you much relief in the early years of feeding them, trust me on this. When I make this mango pineapple smoothie, I find that my kids steal so many sips from my cup that I have to make their own. We started a summer tradition in our house of smoothie time in the afternoon. When it’s so hot outside and the kids needs to come in for a break from the sun, I like to hand them this smoothie in a straw cup so they can drink their snack. It helps them cool down, and it gives me time to apply another layer of sunscreen before they’re back outside. If you’re like me and you’re drinking this for breakfast, I love to add a scoop of flavorless collagen protein to help fill me up. If I’ve had this smoothie for breakfast, I start dreaming about making my mango mousse for dessert later that day, hah!
Mango and Pineapple Smoothie ingredients
coconut milk: You need one 13-15 ounce can of coconut milk. It can be regular coconut milk with a nice layer of cream at the top, or light coconut milk–it’s your choice. Check the calories and make your decision. Typically, I use this smoothie as breakfast or a healthy snack for my kids, so I buy the full-fat coconut milk and enjoy the cream. water frozen mango: Use 8 ounces of frozen diced mango pieces, which looks like 2 cups frozen pieces in a measuring cup. Once the mango defrosts, it will slump down and actually be 1 cup. pineapple: If you use frozen pineapple pieces, this smooth will be super thick and rich, and you’ll need to add water to thin it. If you use canned pineapple, you might not need to add the water! Use 8 ounces of pineapple total. honey: Optional, to sweeten. turmeric: Also optional, but highly recommended for health benefits. Don’t use too much because it does have an earthy taste. Yes, I add this even for my kids.
How to make a Pineapple Mango Smoothie
Pineapple and Mango Smoothie variations
If you don’t have coconut milk on hand, you can absolutely use yogurt here! Simply use 1.5 cups of yogurt in its place. To use vanilla yogurt, omit the honey; if you use plain yogurt, add the honey. Also, be sure to check out my mango banana smoothie. If you’re looking for other smoothie recipes for kids, try my protein smoothie recipes for kids. These recipes aim to sneak in some protein for kids (like mine) that don’t eat much meat.
Storing a Mango and Pineapple Smoothie
Storing smoothies is always tricky, because homemade ones tend to separate back out when left out. You have a few options for storage:
Place leftover smoothie in a mason jar and store in the fridge. Give it a shake before serving. Freeze leftover smoothie in freezer storage bags. Pour the smoothie in the bag carefully, seal, lay flat and freeze. Once frozen, you can stack the bags. These defrost easily in the fridge overnight and often just need a splash of water and another quick blend to serve. Most frequently, I pour leftover smoothie into popsicle molds for the kids to eat.
*If you want this smoothie super thick for photos, use frozen mango and frozen pineapple. If you want it to be more liquid, defrost the fruit first. If both fruits are defrosted, you might not need to add the water. coconut milk: You need one 13-15 ounce can of coconut milk. It can be regular coconut milk with a nice layer of cream at the top, or light coconut milk–it’s your choice. Check the calories and make your decision. Typically, I use this smoothie as breakfast or a healthy snack for my kids, so I buy the full-fat coconut milk and enjoy the cream.frozen mango: Use 8 ounces of frozen diced mango pieces, which looks like 2 cups frozen pieces in a measuring cup. Once the mango defrosts, it will slump down and actually be 1 cup.pineapple: If you use frozen pineapple pieces, this smooth will be super thick and rich, and you’ll need to add water to thin it. If you use canned pineapple, you might not need to add the water! Use 8 ounces of pineapple total.turmeric: Optional, but highly recommended for health benefits. Don’t use too much because it does have an earthy taste.
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