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Caribbean Way Smoothie

A tropical smoothie that captures island magic with creamy coconut, bright mango, and pineapple. This naturally sweet blend takes just 5 minutes to make and tastes like a vacation in a glass.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Caribbean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups frozen mango chunks
  • 1 cup fresh pineapple cut into chunks
  • 3/4 cup coconut milk full-fat canned
  • 1 medium banana sliced and frozen
  • 1/2 cup Greek yogurt plain or vanilla
  • 1/2 cup coconut water
  • 1 tablespoon honey
  • 1/2 teaspoon lime juice fresh squeezed
  • 1/2 cup ice cubes optional, for extra chill

Equipment

  • High-powered blender
  • Measuring cups
  • Measuring spoons
  • Tall glasses
  • Cutting board
  • Sharp knife

Method
 

  1. Measure out all your ingredients before blending so you're not scrambling mid-process.
  2. Pour 1.5 cups of frozen mango chunks into the blender first. Adding frozen fruit at the bottom helps the blender crush it more efficiently.
  3. Add 1 cup of fresh pineapple chunks on top of the mango.
  4. Slice your frozen banana into rounds and add it to the blender. The frozen banana acts as a natural thickener.
  5. Measure 3/4 cup of full-fat coconut milk and pour it into the blender.
  6. Spoon in 1/2 cup of Greek yogurt and pour in 1/2 cup of coconut water.
  7. Add 1 tablespoon of honey and squeeze in 1/2 teaspoon of fresh lime juice.
  8. Start your blender on low speed for about 10 seconds, then bump it to high and blend for 45 to 60 seconds total until completely smooth with no frozen chunks remaining.
  9. Pour your smoothie into tall glasses right away and serve immediately for the best texture and temperature.

Notes

Use truly ripe mango and pineapple for best sweetness. Don't skip the lime juice as it brightens all the flavors. Freeze your glasses for 10 minutes before serving to keep smoothie cold longer. Store in an airtight container in the refrigerator for up to 24 hours, or freeze in popsicle molds for up to three months.