I’m sharing my Healthy Mango Pineapple Smoothie recipe and the little pantry trick I use to keep it dairy-free while packing in vitamins for quick summer mornings or post-workout refuels.

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I’ve been sipping my Banana Mango Pineapple Smoothie like it’s a secret because honestly it feels too good to share. Bright, tangy and kind of creamier than you’d expect, it features ripe bananas and coconut water so it never gets cloying.

People call it a Healthy Mango Pineapple Smoothie now, thats how often I make it. I love that it works equally well as a weekend treat or a rushed Smoothie At Home pick before leaving, but there are unexpected flavor turns that make you pause and wonder whats really in it.

Try it and see which note surprises you most.

Ingredients

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Bananas add creamy sweetness, carbs for energy, potassium and some fiber, they fill you up.
Mango brings juicy, tropical sugar plus vitamin A and fiber, tastes like dessert.
Pineapple gives tangy brightness, lots of vitamin C and enzymes that can tenderize.
Greek yogurt adds thick creaminess and protein, probiotics for gut health, subtle tang.
Coconut water hydrates fast with electrolytes, light sweetness, less calories than juice.
Honey or maple give natural sweetness, extra sugar so use small amounts if watching calories.
Lime juice wakes flavors up, adds bright acid and balance, tiny vitamin C boost.

Ingredient Quantities

2 ripe bananas, peeled (about 2 cups sliced)

1 1/2 cups frozen mango chunks, or fresh chopped mango

1 1/2 cups frozen pineapple chunks, or fresh chopped pineapple

1 cup plain Greek yogurt (about 8 oz) or coconut yogurt for dairy free

1/2 cup coconut water or milk of choice (almond, soy, or regular)

1 tablespoon honey or maple syrup, optional

1 teaspoon lime juice, optional but it brightens flavors

1 cup ice, optional

Pinch of salt, optional

1 scoop vanilla protein powder, optional

How to Make this

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1. Peel and slice 2 ripe bananas (about 2 cups sliced), measure 1 1/2 cups frozen or fresh mango chunks and 1 1/2 cups frozen or fresh pineapple chunks, and get 1 cup plain Greek yogurt or coconut yogurt ready, if you’re using fresh fruit toss a few chunks in the freezer for 30 minutes so it blends colder.

2. Pour 1/2 cup coconut water or milk of choice into the blender first, then add 1 cup yogurt, 1 tablespoon honey or maple syrup if you want it sweeter, and 1 teaspoon lime juice plus a pinch of salt if you like flavors to pop.

3. Add the sliced bananas, mango and pineapple on top of the liquids, drop in 1 cup ice if you want it extra frosty and add 1 scoop vanilla protein powder if using.

4. Start blending on low to combine for 10 to 15 seconds, then crank it up to high for 30 to 45 seconds until mostly smooth, stop and scrape down the sides with a spatula if chunks stick, then blend 10 more seconds.

5. Check texture, if it’s too thick add more coconut water or milk 1 to 2 tablespoons at a time, if it’s too thin add a few ice cubes or a little more frozen fruit to thicken.

6. Taste and adjust sweetness or brightness, add a bit more honey or lime juice if needed, a tiny extra pinch of salt can bring out the fruit but don’t overdo it.

7. Pour into chilled glasses right away for best flavor and texture, garnish with a pineapple wedge, banana slice or a sprinkle of shredded coconut for looks.

8. Quick tips and hacks: use very ripe bananas for natural sweetness, freeze banana slices for creamier texture instead of using lots of ice, put liquids in first so the blades move, pulse a few times if your blender struggles with frozen chunks, Greek yogurt gives protein and tang, coconut yogurt keeps it dairy free, and drink within 24 hours or freeze into popsicles for later.

Equipment Needed

1. Blender — high powered is best but any blender will do
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp, tsp)
3. Knife and cutting board for slicing bananas and chopping fresh fruit
4. Freezer tray or small baking sheet to flash-freeze a few fruit chunks or banana slices
5. Rubber or silicone spatula to scrape down the sides while blending
6. Tall glass or serving pitcher to pour the smoothie into
7. Citrus juicer or a fork to squeeze the lime juice
8. Ice scoop or measuring cup for adding ice and for portioning frozen fruit

FAQ

Q: Can I make this smoothie dairy free? A: Yes, swap the plain Greek yogurt for coconut yogurt and use coconut water or any plant milk. It still gets creamy, though coconut will add a little coconut flavor. If you want more protein use a plant based protein powder.

Q: Fresh fruit or frozen fruit which is better? A: Frozen fruit gives you that thick, cold, spoonable smoothie without extra ice. If you only have fresh fruit add a cup of ice or chill a banana in the freezer first so it’s cold and thick.

Q: My smoothie is too thick or too thin what do I do? A: If it’s too thick add more coconut water or milk a little at a time. If it’s too thin add more frozen fruit, a frozen banana, or a handful of ice and re blend until you like it.

Q: How long will leftovers keep? A: Keep in an airtight jar in the fridge up to 24 hours, it will separate but just stir or shake it or blitz it quick in the blender. For longer keep in the freezer as cubes or popsicles for up to 1 to 3 months.

Q: Can I add protein or other add ins? A: Sure, a scoop of vanilla protein powder, a spoon of nut butter, chia seeds, or oats all work. If you add powder you might need a splash more liquid so it blends smooth.

Q: Can I make a big batch and will my blender handle it? A: You can double the recipe but blend in batches if your blender is weak. Chop fruit smaller, add liquid first and start on low speed, then go faster. Don’t overfill the jar, blend in two goes if needed.

Banana Mango Pineapple Smoothies Recipe Substitutions and Variations

Bananas: swap with 1/2 ripe avocado for creaminess less sugar, or use 1 cup frozen mango if you’re out of bananas.
Greek yogurt: replace with 1 cup silken tofu for a vegan protein boost, or 1 cup coconut/almond yogurt for dairy free.
Coconut water or milk: use 1/2 cup almond, oat, soy or regular milk for a neutral base, or try 1/2 cup orange juice for a brighter sweeter flavor.
1 scoop vanilla protein powder: swap with 2 tablespoons nut butter or 1/2 cup silken tofu for protein, or add 1/4 cup oats for thickness; and if fruit is very ripe you can skip the honey/maple syrup.

Pro Tips

1) Freeze the banana slices instead of piling in a ton of ice — they make the smoothie way creamier and sweeter. If you can, freeze them a few hours or overnight.

2) Put the liquid in first, then the yogurt, then the fruit, and pulse a few times on low before cranking it up. If you add protein powder, dissolve it in the liquid first or blend it in last with a splash more liquid so you don’t get clumps.

3) Brighten flavors with a tiny squeeze of lime and a pinch of salt, and use very ripe bananas for natural sweetness so you can skip extra sweetener. A little extra honey or maple can rescue it if it still needs life.

4) Fix texture by adding 1 to 2 tablespoons of liquid at a time if too thick, or toss in another frozen chunk or two if too thin. Drink within 24 hours for best flavor, or freeze into popsicles for later.

Banana Mango Pineapple Smoothies Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Healthy Mango Pineapple Smoothie recipe and the little pantry trick I use to keep it dairy-free while packing in vitamins for quick summer mornings or post-workout refuels.

Servings

servings

Calories

360

kcal

Equipment: 1. Blender — high powered is best but any blender will do
2. Measuring cups and spoons (1/2 cup, 1 cup, tbsp, tsp)
3. Knife and cutting board for slicing bananas and chopping fresh fruit
4. Freezer tray or small baking sheet to flash-freeze a few fruit chunks or banana slices
5. Rubber or silicone spatula to scrape down the sides while blending
6. Tall glass or serving pitcher to pour the smoothie into
7. Citrus juicer or a fork to squeeze the lime juice
8. Ice scoop or measuring cup for adding ice and for portioning frozen fruit

Ingredients

2 ripe bananas, peeled (about 2 cups sliced)
1 1/2 cups frozen mango chunks, or fresh chopped mango
1 1/2 cups frozen pineapple chunks, or fresh chopped pineapple
1 cup plain Greek yogurt (about 8 oz) or coconut yogurt for dairy free
1/2 cup coconut water or milk of choice (almond, soy, or regular)
1 tablespoon honey or maple syrup, optional
1 teaspoon lime juice, optional but it brightens flavors
1 cup ice, optional
Pinch of salt, optional
1 scoop vanilla protein powder, optional

Directions

Peel and slice 2 ripe bananas (about 2 cups sliced), measure 1 1/2 cups frozen or fresh mango chunks and 1 1/2 cups frozen or fresh pineapple chunks, and get 1 cup plain Greek yogurt or coconut yogurt ready, if you're using fresh fruit toss a few chunks in the freezer for 30 minutes so it blends colder.
Pour 1/2 cup coconut water or milk of choice into the blender first, then add 1 cup yogurt, 1 tablespoon honey or maple syrup if you want it sweeter, and 1 teaspoon lime juice plus a pinch of salt if you like flavors to pop.
Add the sliced bananas, mango and pineapple on top of the liquids, drop in 1 cup ice if you want it extra frosty and add 1 scoop vanilla protein powder if using.
Start blending on low to combine for 10 to 15 seconds, then crank it up to high for 30 to 45 seconds until mostly smooth, stop and scrape down the sides with a spatula if chunks stick, then blend 10 more seconds.
Check texture, if it's too thick add more coconut water or milk 1 to 2 tablespoons at a time, if it's too thin add a few ice cubes or a little more frozen fruit to thicken.
Taste and adjust sweetness or brightness, add a bit more honey or lime juice if needed, a tiny extra pinch of salt can bring out the fruit but don't overdo it.
Pour into chilled glasses right away for best flavor and texture, garnish with a pineapple wedge, banana slice or a sprinkle of shredded coconut for looks.
Quick tips and hacks: use very ripe bananas for natural sweetness, freeze banana slices for creamier texture instead of using lots of ice, put liquids in first so the blades move, pulse a few times if your blender struggles with frozen chunks, Greek yogurt gives protein and tang, coconut yogurt keeps it dairy free, and drink within 24 hours or freeze into popsicles for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.