Mango & Pineapple Honeydew Milk Recipe

Prepare fruit

Peel and dice the mango, pineapple and honeydew into roughly 1/2-inch pieces so they blend evenly. Measure out 1 cup of each fruit.

Combine with dairy

Place the diced mango, pineapple and honeydew in a blender. Add 1 1/2 cups whole milk (or plant milk) and 1/4 cup plain yogurt if using. The yogurt adds creaminess and a slight tang but is optional.

Add sweetener and acid

Add 2 tablespoons honey, 1 teaspoon fresh lime juice and 1/4 teaspoon vanilla extract (optional) to the blender. The lime brightens the sweetness and balances the fruit flavors.

Add ice

Add 1 cup of ice cubes to the blender. If you prefer a thicker, slushier drink, add an extra 1/2 cup ice. For a thinner milk, reduce ice or omit.

Blend

Secure the lid and blend on high for 45–60 seconds, or until all fruit and ice are completely smooth and the mixture is homogenous. Stop and scrape down the sides once if needed; blend again for 10–15 seconds.

Taste and adjust

Taste the drink and adjust sweetness or acidity as needed: add 1 teaspoon honey more for additional sweetness, or a few drops of lime juice to brighten. Blend briefly after adjusting.

Pour the mango & pineapple honeydew milk into two tall glasses (about 12 oz / 350–400 ml each). If desired, thread a thin mango or pineapple slice on the rim and top each drink with a mint leaf. Serve immediately while cold.

Optional chilling: for an extra-cold drink, chill fruit and milk for 30 minutes before blending or blend with less ice and pour over additional ice in the glass.