Mango & Pineapple Smoothie Recipe

Prepare fruit

If using fresh fruit, peel and chop the mango and pineapple into roughly 1-inch pieces so they blend easily. If using frozen pineapple, no thawing required. Slice or break the banana into smaller pieces.

Measure yogurt, milk, ice, honey/maple syrup and lime juice so everything is ready to add to the blender.

Combine ingredients

Place the chopped mango, pineapple, banana, yogurt, milk and ice into a blender. Add the honey or maple syrup (if using) and the lime juice.

Pulse then blend

Start by pulsing 3–4 times to break up large fruit pieces, then blend on high for 30–45 seconds until smooth and creamy. If the smoothie is too thick, add up to 2 tablespoons (30 ml) additional milk and blend again. If too thin, add a few more ice cubes or a small handful of frozen pineapple and blend until desired thickness is reached.

Taste and adjust sweetness or acidity: add another 1/2–1 teaspoon honey/maple syrup if needed, or an extra 1/2 teaspoon lime juice for brightness; pulse briefly to combine.

Pour the smoothie into two tall glasses (or one large).

Garnish each serving with a mint leaf and a pineapple wedge or mango slice if desired.

Serve immediately with a straw.