Mango Pineapple Smoothie Recipe
Made with juicy mango and pineapple, this Mango Pineapple Smoothie comes together in less than 10 minutes for an easy breakfast or snack.
Servings: 2
Calories: 240kcal
Ingredients
- 1/2 cup almond milk (or milk of choice)
- 1 cup vanilla greek yogurt
- 1 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1/2 cup ice (more if you want it thicker)
- 1 tsp flax meal* optional
Instructions
- Add the almond milk, vanilla Greek yogurt, frozen pineapple chunks, frozen mango chunks, ice cubes, and flax meal (if using) to a blender.
- Blend on high until the mixture is smooth and creamy.
- Pour into a glass and serve immediately.
Notes
*Flax meal will add extra fiber and omega-3s without changing the texture too much.
You can use fresh fruit, but you will need to add extra ice and possibly honey to taste if the fruit isn’t fully ripened and sweet.
STORE any Pineapple Mango Smoothie leftovers in an airtight container, either filled to the top or with plastic wrap directly on the surface if there’s space between the smoothie and the lid. Add a small amount of lemon juice to help prevent browning. Refrigerate for up to 12 hours, but the pineapple may develop a slightly bitter taste over time; adding a touch of honey can balance the flavor.
FREEZE for up to 3 months. Let the smoothie defrost in the fridge until it reaches your desired consistency. If the ingredients separate, give it a quick blend before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 44g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 121mg | Potassium: 293mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1027IU | Vitamin C: 41mg | Calcium: 221mg | Iron: 1mg
