This mango pineapple smoothie is super thick, creamy and can also be made paleo, vegan and dairy-free.
Tropical smoothies are my thing in the winter. Grey + rainy for days on end? Time for this mango smoothie!
A few weeks ago, my son ate an old mushy mango and thought it was the best thing EVER. He was upset when it was all gone so I bought more the next day.
If you have or have had a toddler, then you know that obviously he didn’t want anything to do with the 7 fresh, non-mushy mangoes I then had sitting on my kitchen counter.
So they’re going to the freezer! Here’s how to freeze mangoes. Frozen mangoes are perfect for smoothies so I’m not too broken up over my overabundance of mangoes.
You can do the same with bananas if you notice them getting a bit too brown and you’re sick of making goodies like these Spelt Banana Muffins, Healthy Oatmeal Breakfast Cookies or this Banana Baked Oatmeal.
This smoothie is super simple to make vegan, paleo and dairy-free. Just use dairy-free milk. Coconut milk is great and adds a bit of healthy fat, which I like so that I’m not just drinking sugar.
For an even thicker version, coconut milk yogurt (or Greek yogurt, if you can have dairy) works.
If you try this mango pineapple smoothie out, I’d love to hear how you like it!
Mango Pineapple Smoothie (paleo, vegan options)
- 1/2 cup (120 ml) milk (make sure to use paleo / vegan milk, if desired - coconut milk or coconut yogurt is great)
- 1 large (150 grams) ripe banana
- 1 cup (165 grams) mango chunks
- 1/2 cup (80 grams) pineapple chunks
- 2 teaspoons vanilla extract
- Pour in the milk and then the rest of the ingredients into a blender or food processor. Blend until smooth.
- Store any leftovers in the fridge.