Peel, pit and chop enough mango to measure 1 cup and core and chop fresh pineapple to measure 1 cup. Place chopped fruit in a fine-mesh sieve set over a bowl for a few minutes to let excess juice collect if fruits are very juicy (optional).

Slice the banana

Slice half a banana (or enough to equal 1/2 cup) into pieces that blend easily.

Blend Juice

Combine ingredients

In a blender add the chopped mango, chopped pineapple, sliced banana, 1/2 cup freshly squeezed orange juice, 1 cup chilled coconut water, 1 tablespoon fresh lime juice, and 1 teaspoon honey or agave.

Blend until smooth

Blend on high for 45–60 seconds or until completely smooth and no large fruit pieces remain. If the mixture is too thick, add 1–2 tablespoons more coconut water or orange juice and blend again to reach desired pourable consistency.

Adjust sweetness and acidity

Taste the juice and add more honey/agave if you prefer sweeter (add in 1/2 teaspoon increments) or more lime juice if you want brighter acidity (add in 1/2 teaspoon increments). Blend briefly (5–10 seconds) after adjustments.

Finish & Serve

Strain (optional)

If you prefer a smoother, pulp-free juice, pour the blended mixture through a fine-mesh sieve or chinois into a pitcher, pressing gently with a spoon to extract liquid and leaving the pulp behind.

Fill two tall glasses with ice (about 1/2 cup ice per glass). Pour the tropical juice over the ice, dividing evenly between glasses.

Garnish each glass with a mint sprig and a pineapple wedge on the rim. Serve immediately chilled.