5-Ingredient Tropical Pineapple Mango Smoothie

As a busy mom, I’m all about simple, quick and delicious recipes, and smoothies are a staple in our home since the kiddos were little. I must have made thousands of them by now🤯.  Whether it’s a quick breakfast or a post-school snack, there’s always someone in our house who’s asking for one. And lately, this pineapple mango smoothie has been battling the mango banana smoothie and chocolate smoothies for the top request!

This recipe was inspired by seeing the McDonald’s Pineapple Mango Smoothie on its menu on our last road trip and knowing I could make it better.  It’s a delicious blend of tropical flavors, and using frozen fruit means it’s as easy as tossing a few ingredients in the blender. No pre-planning needed, and you’re left with a refreshing, creamy smoothie in just minutes.

With just five ingredients you likely already have on hand, this smoothie is the perfect option when you want something refreshing and flavorful AND it feel like an escape to the tropics (or anywhere but here). Ready to give it a try?

Ingredients

• Frozen Mango: Frozen mango chunks are a freezer staple.  Keep a bag in your freezer at all times.  Trust me!
• Frozen Pineapple: Frozen pineapple can be found in almost any grocery store.  Alternatively you can cut up and freeze your own when pineapples are in season.
• Banana: Keep extra ripe bananas frozen in your freezer at all times.  I like to buy 3-4 bunches at a time, let them all ripen, then freeze on sheet trays.  Once frozen, store them in zip top bags.
• Greek Yogurt: Use any variety you prefer.  I typically use plain, but pineapple or mango flavored yogurt would work as well.
• Milk: I like using almond or coconut milk for extra tropical flavor, but any milk works well.

Step by Step Instructions

Like most of my smoothie recipes this mango pineapple smoothie is super easy to make. Here’s how:

1. Gather Ingredients: Have your frozen mango, pineapple, banana, yogurt, and milk ready.
2. Blend: Place everything in the blender, starting with the liquid, followed by the yogurt and frozen fruits.
3. Adjust Consistency: If it’s too thick, add a bit more milk. If you like it thicker, use less milk or add extra frozen fruit.
4. Serve: Pour into your favorite glass or a to-go cup, pop in a straw, and you’re ready for a delicious, tropical start to your day!

Variations and Substitutions

• Make it Dairy-Free: Swap out the Greek yogurt for a dairy-free yogurt alternative, and use your favorite plant-based milk.
• Add Greens: For a hidden veggie boost, toss in a handful of spinach or kale. You won’t taste it, and it adds a dose of greens to your day!
• Freeze Leftovers: Pour any leftover mango pineapple smoothie into silicone ice cube trays, and freeze. You can use these smoothie cubes later to blend up a quick snack.
• Make Ice Cream: Use the recipe for my mango ice cream and add pineapple.  Same basic method, but call it dessert.

Make Ahead Tips

You can totally prep these smoothies in advance.  Simply add all the ingredients other than the milk to zip top bags and pop the bags them into the freezer.

When you’re ready to make your smoothie, just add the contents into the blender with milk, blend, and you’re done!

Smoothie Storage

I like to freeze our leftover pineapple mango smoothies directly in mason jars.  This makes it super simple to serve quickly. 

• Pour the leftovers directly into the jar (this canning funnel helps reduce the mess), leaving a little space at the top.  Place the lid on top, tighten, but not too much and pop it into the freezer.
• To defrost, take off the metal lid and microwave for 1 minute.  Give the smoothie a stir, pop on a silicone lid and enjoy.
• Alternatively, you can let the frozen smoothie defrost on the counter or in a lunch bag.

📖 Recipe