Mango pineapple smoothie recipe for a refreshing morning drink, snack, or after workout meal. The recipe is so simple to make, and comes together with pantry ingredients and a few freezer items. You probably already have everything to make this–try it today for a quick treat!

Mango pineapple smoothie in glasses garnished with mint.

Mango Pineapple Smoothie

When the weather heats up, all I want for breakfast is a cold, creamy smoothie! Specifically, this mango pineapple smoothie in a tall glass garnished with more fruit and a beautiful sprig of mint. I love how creamy it is, because it uses frozen fruit and coconut milk. If you keep a can of coconut milk in your pantry, and frozen mango and frozen pineapple in your freezer, you are well on your way to this smoothie! I like to add honey to sweeten it up, but it’s entirely optional here. I also like to add a small pinch of turmeric to my smoothies. The turmeric is totally optional. I add it because it has anti-inflammatory properties. I feel like I’m really hard on my body as I chase two kids around all day. If you have turmeric leftover from making my instant pot chicken noodle soup, this is another great way to use it!

Speaking of adding a dash of turmeric to foods, I like to sprinkle it into my healthy mac and cheese with turmeric. This is the first mac and cheese that I serve to my kids, and it really sets them up to believe that Mac and cheese always has a vegetable in it. This will bring you much relief in the early years of feeding them, trust me on this.

When I make this mango pineapple smoothie, I find that my kids steal so many sips from my cup that I have to make their own. We started a summer tradition in our house of smoothie time in the afternoon. When it’s so hot outside and the kids needs to come in for a break from the sun, I like to hand them this smoothie in a straw cup so they can drink their snack. It helps them cool down, and it gives me time to apply another layer of sunscreen before they’re back outside.

If you’re like me and you’re drinking this for breakfast, I love to add a scoop of flavorless collagen protein to help fill me up. If I’ve had this smoothie for breakfast, I start dreaming about making my mango mousse for dessert later that day, hah!

Ingredients:

  • coconut milk: You need one 13-15 ounce can of coconut milk. It can be regular coconut milk with a nice layer of cream at the top, or light coconut milk–it’s your choice. Check the calories and make your decision. Typically, I use this smoothie as breakfast or a healthy snack for my kids, so I buy the full-fat coconut milk and enjoy the cream.
  • water
  • frozen mango: Use 8 ounces of frozen diced mango pieces, which looks like 2 cups frozen pieces in a measuring cup. Once the mango defrosts, it will slump down and actually be 1 cup.
  • pineapple: If you use frozen pineapple pieces, this smooth will be super thick and rich, and you’ll need to add water to thin it. If you use canned pineapple, you might not need to add the water! Use 8 ounces of pineapple total.
  • honey: Optional, to sweeten.
  • turmeric: Also optional, but highly recommended for health benefits. Don’t use too much because it does have an earthy taste. Yes, I add this even for my kids.

Step by step instructions:

  1. You don’t need a high-speed blender for this smoothie–any blender you have will work! I love my Vitamix because it’s super powerful and makes this come together in just minutes, but use what you have. Gather all of the ingredients, and remember you only need the water if your mango and your pineapple are frozen. If either one is defrosted or room temp, you might not need the water.
    Ingredients for a mango pineapple smoothie
  2. Place everything in the blender: the fruit, coconut milk, turmeric, and water, if you think you’ll need it. If you turn the blender on and it freezes up, that’s how you’ll know to add more water.
    Mango smoothie ingredients piled in a blender.
  3. Blend everything together, and then taste to see if you need to add the honey. I always like a little more sweetness.
    Pouring honey into a mango smoothie in the blender.
  4. If the smoothie seems too thick at this point, add water and continue to blend. When it’s perfectly smooth and pourable, divide it between three glasses. Serve, garnished with extra fruit and a mint sprig, if you like.

Mango smoothies in three glasses.

Are mango pineapple smoothies healthy?

Yes, when you make them at home with fresh fruit, mango pineapple smoothies are full of vitamin A, vitamin C, and healthy fats. When you buy smoothies at convenient stores, check the ingredients…sometimes they’re overly loaded with sugar and don’t contain much real fruit! I really like this nutritional info from the Mango Board about the nutrients in mangos.

Please note that this mango pineapple smoothie does not contain banana. I say this because many have banana allergies or don’t like the taste of banana. We don’t need banana in this smoothie for sweetness at all.

How to make this mango pineapple smoothie with yogurt:

If you don’t have coconut milk on hand, you can absolutely use yogurt here! Simply use 1.5 cups of yogurt in its place. To use vanilla yogurt, omit the honey; if you use plain yogurt, add the honey. Also, be sure to check out my mango banana smoothie.

If you’re looking for other smoothie recipes for kids, try my protein smoothie recipes for kids. These recipes aim to sneak in some protein for kids (like mine) that don’t eat much meat.

Yield: 3

Mango Pineapple Smoothie

Mango pineapple smoothie in glasses garnished with mint.

Mango pineapple smoothie made with frozen fruit, coconut milk and honey.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 13-ounce can of coconut milk (regular or light, your choice)
  • 1 cup water
  • 2 cups (8 ounces) frozen mango chunks
  • 2 cups (8 ounces) frozen pineapple chunks
  • 1/4 teaspoon ground turmeric (optional)
  • 1 tablespoon honey, to taste (optional)

Instructions

    1. To the blender, add the coconut milk and water.
    2. Add the fruit and turmeric, and blend until smooth.
    3. Taste the smoothie from the blender, and add honey, if you’d like it sweeter.
    4. Divide between 3 glasses, and serve.

Notes

*If you want this smoothie super thick for photos, use frozen mango and frozen pineapple. If you want it to be more liquid, defrost the fruit first. If both fruits are defrosted, you might not need to add the water.

coconut milk: You need one 13-15 ounce can of coconut milk. It can be regular coconut milk with a nice layer of cream at the top, or light coconut milk--it's your choice. Check the calories and make your decision. Typically, I use this smoothie as breakfast or a healthy snack for my kids, so I buy the full-fat coconut milk and enjoy the cream.
frozen mango: Use 8 ounces of frozen diced mango pieces, which looks like 2 cups frozen pieces in a measuring cup. Once the mango defrosts, it will slump down and actually be 1 cup.
pineapple: If you use frozen pineapple pieces, this smooth will be super thick and rich, and you'll need to add water to thin it. If you use canned pineapple, you might not need to add the water! Use 8 ounces of pineapple total.
turmeric: Optional, but highly recommended for health benefits. Don't use too much because it does have an earthy taste.

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 497Total Fat: 27gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 23mgCarbohydrates: 69gFiber: 5gSugar: 60gProtein: 5g

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