Pineapple, mango, and banana blend into a pineapple smoothie that tastes tropical off the fruit alone. Two servings, five minutes, and nothing on the stove.
Peel the banana and break into 4 pieces. Add these to a blender cup.
Add the frozen mango and pineapple chunks to the blender.
Squeeze the juice of one lime into the blender. Add the coconut milk and blend until smooth.
Garnish with lime wedges from the second lime and mint leaves. Serve immediately.
Notes
Use a high-speed blender to help break down the frozen fruits more efficiently, giving you the ideal smooth and creamy texture.
Taste before serving - if your fruits aren’t super ripe, a little drizzle of honey or maple syrup can brighten your smoothie right up.
If you like your smoothies super thick and creamy, add a scoop of Greek yogurt or a splash more coconut milk from the carton.
Try different toppings like fresh fruit slices, toasted coconut flakes, chia seeds, granola, a dollop of yogurt, or a drizzle of honey.
For the ultimate smoothie experience, pop your serving glasses in the freezer for a few minutes while you blend.
Serve: Serve as is or pair with a warm stack of pancakes, waffles, or a breakfast casserole. Snack with trail mix, fruit skewers, or a handful of roasted nuts.Store: Pineapple smoothie is best enjoyed right after blending. If you make ahead or have leftovers, transfer to an airtight container and keep in the refrigerator for 1 to 2 days. Give it a good shake (or a quick whirl in the blender for a bigger batch) before drinking to bring back its smooth texture.