Mango Pineapple Smoothie
This mango pineapple smoothie is cold, bright, and ready in five minutes. It’s made with frozen fruit and fresh juice, so there’s no ice watering it down. You get full flavor and a thick, frosty texture that feels more like a treat than a healthy drink.
Ingredient Notes
You can use fresh or frozen fruit for this smoothie. Frozen fruit gives the smoothie a cold, refreshing texture straight from the blender. If you’re using fresh fruit, add a handful of ice to chill it down.
- Mango: Mango adds a sweet, tropical flavor that makes the smoothie taste full and vibrant. I recommend using frozen mango for the best texture and temperature. If using fresh, slice off the sides of the mango, score the flesh into cubes while it’s still in the skin, then scoop it out with a spoon. Freeze the cubes ahead of time for best results, or add ice to chill the smoothie.
- Pineapple: Pineapple brings a bright, sweet and tropical flavor that adds more depth on top of the mango flavor. Frozen pineapple gives the smoothie a colder, thicker consistency. If using fresh, remove the peel and core, cut it into chunks, and either freeze them or add ice when blending.
- Kiwi: Kiwi adds a slightly tart, refreshing flavor that complements the tropical fruit. Peel and slice it fresh before blending.
- Orange Juice: This is the base that brings it all together. It helps everything blend and adds citrusy sweetness.
Chef Tips
Use Ripe Fruit for Better Flavor: Ripe mango, pineapple, and kiwi will give you the best sweetness and flavor. If your fruit is underripe, the smoothie may come out bland or too tart.
Chill Your Glasses: Stick your serving glasses in the freezer while you prep the smoothie. It helps keep everything colder longer and adds a nice touch when serving.
Start Blending on Low Speed: Begin blending on low before increasing to high. This helps prevent the smoothie from splattering up the sides of the blender.
Taste and Adjust Consistency: After blending, check the texture. If it’s too thick, add a splash of orange juice and blend again. If it feels too thin, add a few chunks of frozen fruit to thicken it back up.
Step by Step Instructions
1) Add the frozen mango, frozen pineapple, kiwi, and orange juice to a blender.
2) Start blending on low speed, then gradually increase to high. Blend until completely smooth and no chunks remain, about 30–45 seconds.
3) Taste and check consistency. If too thick, add more orange juice and blend again. If too thin, add a few more pieces of frozen fruit and re-blend until thickened.
4) Pour into glasses and serve immediately.
Storage and Leftovers
This smoothie is best served immediately while cold and thick.
Fridge: Leftovers can be stored in a sealed container in the fridge for up to 2 days. The texture will loosen slightly over time. Shake or stir well before drinking to bring it back together.
Freezer: You can freeze the smoothie in a freezer-safe bottle or container. Leave a little space at the top to allow for expansion. Thaw it overnight in the fridge, then shake well before drinking. The texture will be a little thinner, but still smooth and drinkable.
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Mango Pineapple Smoothie
Equipment
Ingredients
- 5 ounces frozen mango chunks
- 5 ounces frozen pineapple chunks
- 1 kiwi peeled and chopped
- 1 ½ cups orange juice
Instructions
- Add the frozen mango, frozen pineapple, kiwi, and orange juice to a blender.
- Start blending on low speed, then gradually increase to high. Blend until completely smooth and no chunks remain, about 30–45 seconds.
- Taste and check consistency. If too thick, add more orange juice and blend again. If too thin, add a few more pieces of frozen fruit and re-blend until thickened.
- Pour into glasses and serve immediately.
Video
Notes
- Serving suggestion: Serve with a wedge of fresh mango or pineapple, or a slice of kiwi on the rim for a fun presentation.
- Storage: Best enjoyed fresh. Leftovers can be stored in a sealed container in the fridge for up to 2 days. Shake or stir well before drinking.
