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If you find yourself in the mood for something exotic and refreshing, I heartily recommend making a pineapple mango smoothie. This tropical drink is made with coconut milk, fruit, yogurt, and fruit juice, along with some ice to make it extra-refreshing. It’s a delicious treat for breakfast or brunch but ideal to infuse your day with some sunshine whatever the weather outside. Sweet, tangy, energizing, and totally delicious, you simply can’t go wrong with this quick, easy and nutritious smoothie.

Three mason jars filled with Pineapple Mango Smoothie, surrounded by bananas, pineapples, and an aqua towel.

This pineapple mango smoothie pairs naturally sweet fruit flavors with creamy yogurt and a splash of coconut milk to make the most delicious drink ever.

Also try a banana cashew smoothie, coconut strawberry kiwi smoothie, Jamba Juice mango smoothie, or this smoothie with matcha and banana.

A mason jar filled with creamy Pineapple Mango Smoothie, garnished with a mango piece, with more jars in the background.

Why You’ll Love It           

So quick and easy: All you need to do is add the ingredients to a blender and blend until smooth.
Delicious flavors: The tropical flavors of pineapple, mango, orange, and banana pair beautifully with creamy yogurt and coconut milk.
A versatile drink: Whether you enjoy this mango pineapple smoothie for breakfast, with brunch, as a tasty afternoon pick-me-up, or even as a dessert, you’ll find it’s a wonderfully refreshing treat served any time.

Three glass mugs of Pineapple Mango Smoothie with mango chunks, a banana, and a teal-striped cloth on the table.

Tropical Smoothie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Fruit: You need fresh or frozen mango chunks and pineapple (with the pineapple juice) and also banana plus a splash of orange juice for plenty of gorgeous fruity flavors.
Yogurt: Plain Greek yogurt or even a non-dairy yogurt would be good.
Coconut milk: Adds a tropical flavor and also gives a creamy texture.
Ice cubes: To make the smoothie cold.

Six smoothie ingredients—ice cubes, orange juice, yogurt, banana, milk, and chopped mango—on a light surface, perfect for crafting a refreshing Pineapple Mango Smoothie.

How to Make a Pineapple Mango Smoothie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Blend the ingredients: Peel and chop the mango and then add it to a blender with the rest of the ingredients. Blend until smooth.
The finishing touches: Blend in more yogurt if you want it thicker, and then pour into a cup or glass and garnish with fresh fruit if liked.

A glass jar of creamy yellow Pineapple Mango Smoothie, topped with a mango piece, surrounded by fruit and a blue cloth.

Substitutions and Variations

Adjust the consistency: The more yogurt you add, the thicker your smoothie will come out.
Add greens: If you’re adding some greens to your smoothie, choose baby greens over mature ones to prevent bitterness. Baby spinach, for example, is less bitter than regular spinach.
Adjust the sweetness: If it’s too sweet for your palate, a zip of lemon or lime juice works great. Not sweet enough? Add honey, sugar, agave syrup, maple syrup, or dates. I find this mango pineapple smoothie naturally sweet enough, but palates do vary.
Make it creamier: To make your smoothie creamier, you can add banana, avocado, yogurt, or frozen yogurt.
Pineapple chunks in juice: Substitute fresh pineapple or frozen pineapple, and add a splash of fruit juice from the carton.
Fresh mango: Frozen mango would work too.
Coconut milk: I love coconut milk in this smoothie, but you can switch it for any other kind of milk including soy milk, oat milk or almond milk to make a dairy free smoothie. Whole milk is fine too, if you do consume dairy.
Optional add-ins: Feel free to include chia seeds, vanilla protein powder, frozen peaches, vanilla Greek yogurt, hemp seeds, a splash of coconut water, flax seeds, or anything else you please!

Three mason jars filled with creamy yellow Pineapple Mango Smoothie, one topped with pineapple, sit next to a banana and a blue cloth.

Serving Suggestions

With breakfast or brunch: This mango pineapple smoothie recipe pairs well with contrasting savory dishes, perhaps a breakfast lasagna, hash brown casserole, bacon and sheet pan eggs, or this overnight breakfast casserole.
As a sweet pick-me-up:
Treat yourself to a mango pineapple smoothie with some peanut butter cookies as an afternoon pick-me-up! 
For dessert:
Add a scoop of ice cream or sorbet to the smoothie mixture and serve it for dessert.

Three glass mugs filled with creamy yellow Pineapple Mango Smoothie, each topped with a fresh pineapple chunk.

How to Store a Tropical Smoothie

Store: This tropical smoothie is best served freshly made but leftovers will keep in a covered container in the refrigerator for up to a day. Give it a good shake before serving.
Freeze: Freezing this smoothie makes it separate, plus it only takes a few minutes to make fresh, so I strongly recommend whipping it up fresh for the best flavor.

Three jars of creamy yellow Pineapple Mango Smoothie, one topped with a pineapple chunk, sit next to a teal cloth and fresh fruit pieces.

Top Tips

Add the liquids first: When making smoothies, load the liquids first and then soft ingredients, harder ingredients, and finally ice. This makes the smoothie easier to blend.
Fine-tune the consistency: If it’s too thick, add small amounts of liquid, a little at a time, blending well between each addition. Adding too much at once just means you’ll have to thicken it back up. Make your smoothie thicker by adding more frozen fruit, yogurt or ice. Frozen bananas are great for making smoothies nice and thick.
Use the right tools: My VitaMix mixer was such a great investment. I’ve had it for years and it still makes the creamiest smoothies. Also, I find these wide mouth mason jars are great for smoothies.

A mason jar filled with creamy yellow Pineapple Mango Smoothie, topped with a pineapple chunk, on a light surface.

Pineapple Mango Smoothie FAQs

What’s the history of smoothies?

There are traditional recipes for smoothies from India, the Middle East and Mediterranean. India has a yogurt, sugar and mango-based lassi. In South Asia you can get fruit sherbet which is made with honey and yogurt. Health food stores on the West Coast of the United States started to sell smoothies in the 1930, which is when electric blenders were first introduced. By the mid-1980s, the word ‘smoothie’ began to appear in trademarks and recipes.

Should I use fresh or frozen fruit in this smoothie?

Take your pick from fresh or frozen mango, fresh or frozen pineapple chunks, and fresh or frozen bananas. Either way, they’ll taste just as delicious. Using frozen fruit also means you won’t have to add ice to your mango pineapple smoothie ingredients.

A mason jar filled with creamy, pale yellow Pineapple Mango Smoothie sits on a counter next to two similar jars.

Tropical Pineapple Mango Smoothie Recipe

5 from 1 vote

Pineapple Mango Smoothie

This pineapple mango smoothie pairs sweet fruit flavors with creamy yogurt and a splash of coconut milk to make the most delicious drink ever.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2

Ingredients 

  • 1 Can pineapple chunks , 20-Ounce can, packed in juice
  • 1 mango, peeled and roughly chopped
  • 1 banana, frozen
  • 1 Cup yogurt, regular or dairy-free
  • 1 Cup coconut milk
  • ½ Cup orange juice
  • 1 or 2 Cups ice cubes

Optional Garnish:

  • fresh fruit, chopped

Instructions 

  • Add all ingredients to a blender and blend until smooth.
  • Add more yogurt for a thicker smoothie, if desired.
  • Pour into 2 serving cups and garnish with fresh fruit if desired.

Notes

Add the liquids first: When making smoothies, load the liquids first and then soft ingredients, harder ingredients, and finally ice. This makes the smoothie easier to blend.
Fine-tune the consistency: If it’s too thick, add small amounts of liquid, a little at a time, blending well between each addition. Adding too much at once just means you’ll have to thicken it back up. Make your smoothie thicker by adding more frozen fruit, yogurt or ice. Frozen bananas are great for making smoothies nice and thick.
Use the right tools: You’ll need a high power blender and serving glasses (or mason jars!)

Nutrition

Calories: 610kcal | Carbohydrates: 88g | Protein: 10g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 16mg | Sodium: 82mg | Potassium: 1299mg | Fiber: 7g | Sugar: 73g | Vitamin A: 1545IU | Vitamin C: 102mg | Calcium: 232mg | Iron: 5mg
Like this recipe? Rate and comment below!

If you’ve been dreaming of a tropical vacation, indulge in this pineapple mango smoothie. You could even put in a little umbrella in it for those holiday vibes! Whether you’re trying to beat the heat on a hot summer day, sip on something healthy for breakfast or simply try something new, the fruity pineapple, mango and banana, along with the creamy yogurt and coconut milk makes this pineapple mango smoothie truly mouthwatering. It’s a little like McDonald’s mango pineapple smoothie but even more delicious and you can customize it however you wish.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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5 from 1 vote (1 rating without comment)