Mango Pineapple Smoothie Recipes

MANGO PINEAPPLE SMOOTHIE

Steps:

• Place all ingredients in a blender in the order listed, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary.
• Taste and if necessary, add a drizzle of maple syrup depending on the ripeness of your pineapple (you likely will not need it). Serve immediately or store in a covered jar in the refrigerator for 1 day.

PINEAPPLE-MANGO SMOOTHIE

Steps:

• Blend 1 cup each chopped pineapple and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.

MANGO, STRAWBERRY, AND PINEAPPLE SMOOTHIE

Steps:

• Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately.
• Aloha!

PINEAPPLE MANGO COCONUT SMOOTHIE

Steps:

• Puree all ingredients in a blender until smooth.

MANGO PINEAPPLE SMOOTHIE RECIPE (3 VERSIONS)

Steps:

• If you're using fresh ingredients, peel and cut into chunks. Preferably use at least one of the fruit frozen for a thicker creamier consistency. And since the pineapple is more fibrous than mango, I'll be using frozen pineapple.
• So get it ready by peeling, coring and dicing the pineapple before bagging it up into the freezer. Or buy bagged frozen pineapple.
• Throw all ingredients in the blender and blend until everything looks dissolved and smooth. If you're making a smaller portion then use a smaller blender for smoothies and shakes rather than a regular large one.
• Pour the pineapple mango smoothie into glasses. Garnish, with fresh fruit, seeds or mint leaves if you like.

MANGO-PINEAPPLE SMOOTHIE

Steps:

• In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.

SPIKED PINEAPPLE MANGO SMOOTHIE RECIPE BY TASTY

Steps:

• Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6-8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
• Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid.
• Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
• To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
• Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
• Enjoy!

MANGO, MINT, AND PINEAPPLE SMOOTHIE

Steps:

• Place all the ingredients and 3 ice cubes in a blender and blend on high speed for about 60 seconds or until smooth.
• Pour into a chilled glass and enjoy.