Dairy-Free Mango Pineapple Smoothie

A glass of yellow mango pineapple smoothie garnished with a pineapple wedge, placed on a wooden board with pineapple, ginger, and flowers in the background.

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Dairy-Free Mango Pineapple Smoothie

This mango pineapple smoothie is creamy, tropical, and ready in 5 minutes.

Prep Time5

Cook Time0

Total Time5

Servings:

Calories: 174kcal

Author: Chef Molly Pisula

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

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.

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