Dairy-Free Mango Pineapple Smoothie
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This mango and pineapple smoothie is sunshine in a glass. Tropical, lightly sweet, with just enough ginger to make it feel a little special. Plus, it’s ready in about 5 minutes.
What sets this pineapple mango smoothie apart is the liquid base. I’m using coconut water here, instead of the typical orange juice or dairy milk. Coconut water keeps things light and adds a subtle tropical flavor that complements the mango.
I’ve been making smoothies for years, for both my family and my personal chef clients, and using coconut water is one of my favorite tricks. It lets the fruit shine, and also means your smoothie is both vegan and dairy-free.
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Why You’ll Love This Pineapple Mango Smoothie Recipe
- Only 5 simple ingredients.
- No added sugar: it’s naturally sweet from the mango and banana (though you can add honey or maple syrup if you prefer).
- Coconut water keeps it light and refreshing, not heavy.
- Great use for fresh mangoes during mango season!
- Perfect for a quick breakfast or afternoon snack.
🥗 Ingredients
- Mango: Both regular mangoes and Ataulfo mangoes (champagne mangoes) work great. Frozen mango cubes are a perfectly fine substitute, so you can make this smoothie year-round. Just add a splash more coconut water if the smoothie is too thick.
- Banana: The riper the better, and you can use fresh or frozen.
- Frozen Pineapple: Fresh pineapple will work, but frozen gives you a thicker, creamier texture without diluting the flavor with ice. If you opt for frozen mango or banana, using fresh pineapple is perfect.
- Fresh Ginger: Leave it out if you prefer, or substitute about ¼ teaspoon ground ginger.
- Coconut Water: Pineapple juice, orange juice, or a non-dairy milk like coconut milk, almond milk, or oat milk are all good substitutes.
- Honey or Maple Syrup: Optional, if you like a sweeter smoothie. Use maple syrup to keep it vegan
🥣 Step-by-Step Instructions
- Slice off both lobes of a mango (on opposite sides of the flat pit in the middle). Press a mango lobe against the edge of a glass, so that the glass is between the mango peel and the flesh. Press down to remove the peel, and let the mango flesh slide into the glass.
- Repeat for the 2nd lobe, then chop the mango flesh. Trim around the edges of the remaining mango and remove any more mango flesh that you can find. You should have about 1 cup of chopped mango.
- Add the chopped mango to a blender jar, then add 1 ripe banana, 1 cup frozen pineapple, and 2 teaspoons chopped fresh ginger.
- Pour in 6 ounces of coconut water. Blend for about 30 seconds, or until smooth and creamy.
- Taste and add honey or maple syrup to sweeten, if desired.
- Pour into glasses and garnish with a pineapple triangle. Serve immediately.
Storage Tips
Smoothies are really best served right away. If you want to prep in advance, just measure out all the ingredients and keep them in the refrigerator or freezer until you're ready to blend. That way, it still comes together in under a minute when you need it.
(Don’t prep the banana in advance if it is fresh, since it will start to oxidize almost immediately and could turn your smoothie a little brownish.) Leftover smoothie can be kept in a sealed jar in the refrigerator for up to a day, though it will lose its frozen consistency. Give it a good shake or add some more frozen fruit and re-blend before serving.
🧐 Recipe FAQs for Mango Pineapple Smoothie
Yes! Frozen mango works well, but if you are using both frozen pineapple and mango, your smoothie will be very thick. Add more coconut water until you reach your preferred creamy texture.
You can, but the banana adds creaminess and sweetness to the smoothie. You could add a couple tablespoons of Greek yogurt as a substitute, and you might want to add some honey or maple syrup as well.
Yes, as long as you skip the honey or swap it for maple syrup. It's also naturally dairy-free and gluten-free.
Absolutely. A scoop of vanilla protein powder blends in seamlessly and doesn't compete with the tropical flavors. Hemp seeds, chia seeds, or a spoonful of nut butter are also great options. Greek yogurt works well too, though it will make the smoothie a bit thicker.
👩🍳 Expert Tips
- Feel free to play around with what fruit is frozen and what fruit is fresh. Just keep in mind that the amount of frozen fruit impacts the consistency and texture of the smoothie. I like to always include some frozen fruit, so that the smoothie stays cold and creamy. You could also use all fresh fruit and add some ice cubes, though that will dilute your smoothie just a bit.
- Don't skip the ginger. It does not have a strong flavor in the smoothie, but it adds just a little something that makes the tropical flavors really pop. Start with 1 teaspoon if you're nervous, and taste from there.
- Make sure your banana is ripe, as using a not-quite-ripe banana will make your smoothie starchy and bland. You want the peel to have some brown spots, so you know the natural sugars have fully developed. (And remember, frozen ripe bananas are just as good as fresh ones here.)
- A high-speed blender like a Vitamix or Nutribullet really pays off with a super creamy smoothie.
- Got more fresh mango? I love mango season, and highly recommend you getting the most out of it by trying my Mango Parfait, Mango Dressing, and Mango Crêpes.
Smoothie with Mango and Pineapple Variations
Want to make this into a smoothie bowl? Use only 4 ounces of coconut water to get a much thicker consistency, pour it into a bowl, and top with fresh fruit, toasted coconut, and a drizzle of honey. Some Pumpkin Seed Granola on top is also delicious. As for ingredients, try adding a big handful of baby spinach. It does not have a strong taste, but it turns the smoothie a gorgeous green color and adds extra nutrients too. Adding frozen blueberries, cherries, or strawberries is also delicious. For a creamier version, swap half the coconut water for full-fat coconut milk. You can also up the creaminess by adding some avocado, as in my Mango Avocado Smoothie.
Other Delicious Smoothie Recipes
Once you start making smoothies, you are going to want to try all different flavors. Here are a few more favorites:
If you try this Mango Pineapple Smoothie recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I’d love to inspire you with more delicious, healthy, and seasonal recipes!
Instagram Users: Now that you've made this mango smoothie recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I’d love to see your results!
📖 Recipe
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Dairy-Free Mango Pineapple Smoothie
Ingredients
- 1 mango
- 1 ripe banana
- 1 cup frozen pineapple (about 4.5 ounces)
- 2 teaspoon chopped fresh ginger
- 6 ounces coconut water
- Honey or maple syrup, to taste optional
- Pineapple slices to garnish
Instructions
- Slice off both lobes of a mango (on opposite sides of the flat pit in the middle).
- Press a mango lobe against the edge of a glass, so that the glass is between the mango peel and the flesh.
- Press down to remove the peel, and let the mango flesh slide into the glass.
- Repeat for the 2nd lobe, then chop the mango flesh.
- Trim around the edges of the remaining mango and remove any more mango flesh that you can find. You should have about a cup of chopped mango.
- Add chopped mango to a blender jar, then add banana, pineapple, and ginger. Pour in coconut water.
- Blend smoothie for about 30 seconds, or until smooth and creamy.
- Taste and add honey or maple syrup to sweeten, if desired.
- Pour into two glasses, and garnish with a pineapple triangle.
Notes
Nutrition
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
