Tropical Mango Smoothie Recipe

A creamy and refreshing tropical mango smoothie recipe that blends mango, banana, pineapple, and coconut milk for a vacation-in-a-glass flavor. Ready in under 5 minutes, it’s perfect for breakfast, post-workout fuel, or a healthy snack.

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Course: Breakfast, Drinks, Snack

Cuisine: American, Tropical

Prep Time: 5

Thawing: 2

Total Time: 7

Servings: servings

Calories: 290kcal

Cost: $5

Equipment

1 Blender High-powered recommended (Vitamix, Ninja, Blendtec)
1 set Measuring cups For accurate quantities
1 Sharp knife For prepping fresh ingredients
1 Cutting board For chopping fruit
2 Tall glasses 16-ounce recommended
2 Reusable straws Metal or silicone
1 Spatula To scrape sides of blender
2–3 Storage jars Airtight, for leftovers or meal prep

Ingredients

2 cups frozen mango chunks Creates creamy, thick texture
1 whole ripe banana Adds natural sweetness & creaminess
1 cup coconut milk Substitute almond/oat/regular milk
½ cup pineapple chunks Adds tanginess & tropical flavor
½ cup Greek yogurt Adds protein & creaminess (coconut yogurt for vegan option)
1 tablespoon honey or maple syrup Optional, only if mango isn’t sweet enough
¼ teaspoon vanilla extract Optional, enhances flavor
1 handful baby spinach Optional, nutrient boost without taste
1 tablespoon chia seeds Optional, adds fiber & omega-3s
as needed cubes ice If using fresh mango instead of frozen

Instructions

Prepare ingredients: thaw mango slightly, peel banana, measure coconut milk, prep extras.
Layer blender: milk first, yogurt, banana, pineapple, mango on top.
Blend low speed 10 sec, then high for 30–45 sec until smooth. Add liquid if needed.
Serve in glasses, garnish with coconut, mango slices, or granola.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition