Why You’ll Love This Recipe
I love this smoothie because it’s tropical, sweet, and wholesome all in one. It’s fast to make, easy to customize, and great for on-the-go mornings or a light afternoon snack. The coconut milk makes it extra creamy while the mango and pineapple bring a vibrant flavor that instantly lifts my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup frozen mango chunks
½ cup frozen pineapple chunks
1 ripe banana
1 cup coconut milk (carton, not canned)
¼ cup orange juice
1 tablespoon honey or maple syrup (optional)
½ cup Greek yogurt (optional for extra creaminess)
Ice cubes as needed
directions
I start by combining all the ingredients—mango, pineapple, banana, coconut milk, orange juice, yogurt if I’m using it, sweetener, and a few ice cubes—in a blender.
I blend everything until smooth and creamy. Then I taste and adjust the texture: more orange juice if I want it thinner or more ice if I want it thicker.
I pour the smoothie into small cups or jars. If I want them extra cold, I chill them in the fridge for a bit.
I serve immediately, or cover and refrigerate the cups for up to 2 days. I make sure to shake or stir before drinking if they’ve been chilled.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Servings: 3–4 cups
Calories: approx 200 kcal per cup
Variations
Sometimes I swap the banana for avocado for a creamier, low-sugar version. I also like to throw in a handful of spinach or chia seeds for a nutritional boost. A splash of lime juice can add a tangy twist.
storage/reheating
I store the smoothie cups in airtight jars in the fridge for up to 2 days. If they separate slightly, I just shake them up before enjoying. They’re not ideal for freezing because the texture can change, but fresh is best anyway.
FAQs
Can I use fresh fruit instead of frozen?
Yes, I use fresh fruit sometimes, but I add extra ice to keep the smoothie cold and thick.
Can I make this smoothie dairy-free?
Absolutely. I skip the Greek yogurt or use a dairy-free version, and it’s still creamy from the coconut milk.
What’s the best way to make this smoothie more filling?
I add protein powder, nut butter, or oats to make it a more substantial meal replacement.
Is it okay to prep these cups in advance?
Yes, I make a batch and portion it into jars for grab-and-go snacks. Just give them a shake before drinking.
How do I make it sweeter without honey or syrup?
Sometimes I add a few soaked dates or use a riper banana for natural sweetness.
Conclusion
Tropical Bliss Smoothie Cups are my favorite way to enjoy a quick, healthy, and delicious tropical escape any time of day. They’re smooth, fruity, and bursting with sunshine in every sip.
Print
Tropical Bliss Smoothie Cups
- Total Time: 5 minutes
- Yield: 3–4 cups
- Diet: Vegetarian
Description
A refreshing blend of mango, pineapple, banana, and coconut milk—these tropical smoothie cups are creamy, vibrant, and perfect for on-the-go sipping.
Ingredients
1 cup frozen mango chunks
1/2 cup frozen pineapple chunks
1 ripe banana
1 cup coconut milk (carton, not canned)
1/4 cup orange juice
1 tablespoon honey or maple syrup (optional)
1/2 cup Greek yogurt (optional, for extra creaminess)
Ice cubes, as needed
Instructions
Add mango, pineapple, banana, coconut milk, orange juice, optional yogurt and sweetener, and ice cubes to a blender.
Blend until smooth and creamy.
Adjust thickness with more orange juice or ice as needed.
Pour into small cups or jars and serve immediately.
To store, cover and refrigerate for up to 2 days. Shake or stir before drinking.
Notes
Substitute banana with avocado for lower sugar.
Add spinach, chia seeds, or protein powder for a nutrition boost.
A splash of lime juice adds extra brightness.
Use fresh fruit with extra ice if preferred.
Dairy-free options work perfectly with coconut milk and plant-based yogurt.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: Blending
- Cuisine: Tropical, American