Easy Pineapple Mango Smoothie

Finding a refreshing drink that’s both tasty and good for you can feel like searching for a needle in a haystack. Between the sugary sodas and artificial juice drinks lining grocery store shelves, it’s tough to spot options that won’t leave you with a sugar crash an hour later – especially when you’re trying to get your kids excited about healthier choices.

That’s where this pineapple mango smoothie comes in: it’s naturally sweet, packed with fruit, and takes just minutes to whip up. Plus, it’s so simple that even my pickiest eaters ask for seconds, making it perfect for busy mornings or afternoon snacks.

What Kind of Mango Should I Use?

For smoothies, the most common and readily available mangoes you’ll find are Tommy Atkins and Ataulfo (also called honey or yellow mangoes). Tommy Atkins mangoes are the larger, more fibrous ones with red and green skin that you typically see in grocery stores – they work just fine in smoothies, especially if you have a powerful blender. Ataulfo mangoes are smaller and have smooth, creamy flesh that blends beautifully, making them my top pick for this recipe. When choosing your mango, give it a gentle squeeze – it should yield slightly to pressure but not be too soft. If your mango isn’t quite ripe, you can speed up the process by storing it in a paper bag with a banana for a day or two.

Options for Substitutions

This tropical smoothie is easy to customize with what you have in your kitchen:

• Vanilla yogurt: Plain yogurt works great – just add 1/2 teaspoon of vanilla extract. You can also use Greek yogurt for extra protein, or dairy-free yogurt alternatives like coconut or almond yogurt.
• Pineapple juice: If you’re out of pineapple juice, try using fresh or frozen pineapple chunks plus a splash of water. Orange juice can work too, though it will change the flavor profile a bit.
• Mango: Fresh mango can be swapped with 1 cup frozen mango chunks. If you’re all out of mango, peaches make a nice substitute and keep that tropical vibe.
• Banana: The banana adds creaminess, but you can skip it or replace it with 1/2 cup frozen peaches or an extra 1/4 cup yogurt for similar texture.
• Skim milk: Any milk works here – whole milk, almond milk, oat milk, or coconut milk. Each will add its own subtle flavor twist.
• Coconut cream: No coconut cream? Use regular coconut milk, or leave it out entirely. The smoothie will be a bit less rich but still tasty.

Watch Out for These Mistakes While Blending

The biggest challenge when making a tropical smoothie is using fruit that’s either too ripe or not ripe enough – for mangoes, look for ones that yield slightly to pressure and have a sweet aroma near the stem. A common mistake is adding too much liquid at once, which can make your smoothie thin and watery – start with half the recommended amount of juice and milk, then gradually add more until you reach your desired consistency. To prevent a grainy texture, make sure your banana is properly ripened (with some brown spots on the peel) and cut your mango into small, uniform pieces before blending. For the smoothest results, add your ingredients in the right order: liquids first, then yogurt and coconut cream, followed by the softer fruits like banana, and finally the firmer mango chunks.

What to Serve With Pineapple Mango Smoothie?

This tropical smoothie makes a great breakfast or snack, and it pairs really well with some simple breakfast foods to make it more filling. A piece of whole grain toast with almond butter or a small bowl of granola would give you some nice protein and crunch to balance out the smooth, fruity drink. If you’re having this as an afternoon pick-me-up, try it with a handful of mixed nuts or some graham crackers for dipping. You could also serve it alongside some coconut chia pudding to keep with the tropical theme and add some staying power to your meal.

Storage Instructions

Keep Fresh: This tropical smoothie tastes best when enjoyed right away, but if you need to save it for later, pour it into an airtight container or mason jar. Fill it almost to the top (leaving minimal air space) and keep it in the fridge for up to 24 hours. The ingredients might separate a bit, which is totally normal!

Prep Ahead: Want to make your mornings easier? Portion out the mango, banana, and coconut cream into freezer bags or containers. You can prep several portions at once and store them in the freezer for up to 3 months. When you’re ready for a smoothie, just grab a frozen pack and blend it with the fresh yogurt, milk, and pineapple juice.

Serve Later: If you’ve stored your smoothie in the fridge and notice separation, no worries! Just give it a good shake or a quick whirl in the blender to bring everything back together. Add a few ice cubes if you want it extra cold.

Preparation Time	5-10 minutes
Cooking Time	0-0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 10-15 g
• Fat: 15-20 g
• Carbohydrates: 85-90 g

Ingredients

• 1 cup vanilla-flavored yogurt
• 1 cup pineapple juice (no added sugar)
• 1 mango, peeled, pit removed, and diced
• 1/2 banana, in slices
• 1/2 cup skim milk
• 2 tablespoons coconut cream

Step 1: Prepare Ingredients for Blending

Gather your ingredients: vanilla yogurt, pineapple juice, mango, banana, milk, and cream of coconut.

Ensure your mango and banana are peeled and chopped for easier blending.

Step 2: Blend the Ingredients

Add the vanilla yogurt, pineapple juice, mango chunks, banana, milk, and cream of coconut into a blender.

Secure the lid tightly.

Step 3: Process Until Smooth

Turn on the blender and process all the ingredients together until the mixture is smooth and creamy.

You may need to stop occasionally to scrape down the sides and make sure everything is fully blended.

Step 4: Serve and Enjoy

Once the mixture is smooth, pour your delicious tropical smoothie into glasses.

Serve immediately while cold, and enjoy the refreshing flavors!