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Mango Pineapple Smoothie
Faiza Shabir

Mango Pineapple Smoothie Bowl

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups frozen mango chunks
  • 1 cup frozen pineapple chunks
  • 1 ripe banana (fresh or frozen, sliced)
  • 1/2 to 3/4 cup coconut milk or almond milk (start low, add as needed)
  • 1/2 cup plain Greek yogurt or coconut yogurt (optional for creaminess)
  • 1 tablespoon chia seeds or ground flaxseed (optional for fiber and thickness)
  • 1 teaspoon fresh lime juice (optional for a bright finish)
  • Pinch of sea salt (optional, enhances sweetness)
  • Sliced fresh mango or pineapple
  • Kiwi, berries, or banana slices
  • Granola or toasted coconut flakes
  • Pumpkin seeds, chopped almonds, or cashews
  • Chia seeds, hemp hearts, or cacao nibs
  • Drizzle of honey or agave (if you want extra sweetness)

Method
 

  1. Prep the blender: Add the coconut or almond milk to the blender first. This helps the blades catch and blend the fruit smoothly.
  2. Load the fruit: Add frozen mango, frozen pineapple, and banana. If using, add yogurt, chia or flax, lime juice, and a pinch of salt.
  3. Blend low and slow: Start on low speed and pulse to break up the chunks. Increase to medium until thick and smooth. Use the tamper if you have one, or stop and scrape the sides as needed.
  4. Adjust texture: If it’s too thick to move, add liquid 1 tablespoon at a time. You want a soft-serve consistency that holds a swirl.
  5. Taste and tweak: Try a spoonful. Add a touch of lime for brightness or a drizzle of honey if you prefer it sweeter.
  6. Bowl and top: Spoon into a cold bowl. Add your favorite toppings—aim for a mix of crunchy, creamy, and fruity so every bite is interesting.
  7. Serve right away: Smoothie bowls are best when cold and thick. Grab a spoon and enjoy.