This healthy Tropical Smoothie recipe is easy to make with 6 ingredients in 5 minutes, and it’s like a beach vacation in a glass! One sip will transport you to some beach, somewhere.
Place ingredients in order listed into the container of a Vitamix blender (or another high-powered blender).
Blend, starting on low speed and increasing to high, using the tamper to push the ingredients into the blades.
Blend on high speed for 30-60 seconds, or until the ingredients are blended and the mixture is smooth but thick.
Serve immediately!
Video
Notes
Ingredient Substitutions
Coconut milk. Any canned coconut milk (lite or full fat) works well. You can also substitute an almond/coconut milk or another dairy or non-dairy milk.
Frozen Pineapple and Mango. You can use fresh pineapple or mango if you have them on hand. Or you can buy fresh pineapple or mango, cut it up, and freeze it. You can also substitute some of the fruit with other fruits including frozen strawberries, papaya, etc.
Honey. This is optional but recommend for the best flavor. You can also use pure maple syrup to keep this recipe vegan.
Optional Add-InsIf you'd like to add some nutrition boosters to this tropical smoothie, here are some suggestions that you can add before you begin blending:
More fruit. Strawberries, papaya, raspberries, guavas, etc. can be used in place of some of the mango/pineapple.
Greens. Adding 1-2 cups of spinach or power greens, won't effect the taste or texture of this tropical smoothie at all. It will change the color to green, but it'll taste great and have a bonus serving of veggies!
Kale. If you'd like to add kale, I recommend adding 1 cup. Kale has a stronger flavor than spinach and could effect the taste.
Protein powder.Adding a scoop of vanilla protein powder will both enhance the flavor and deliver a healthy dose of protein
Chia seeds. a nutritional powerhouse that can be added to this tropical smoothie. I recommend adding 1-2 TBS and drinking the smoothie immediately.
Store/FreezeYou can store this tropical smoothie in a glass jar with a lid for up to 2 days in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.