Mango Pineapple Banana Smoothie

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

If you’re looking for a quick, delicious breakfast or snack, my mango pineapple banana smoothie recipe is the perfect choice. It’s refreshing, healthy, and ready in just 5 minutes! Plus, it’s vegan, gluten-free, and kid-friendly, making it a versatile option the whole family will love.

My mango pineapple banana smoothie is like taking your taste buds on a mini-trip to a tropical island. The juicy pineapple chunks, ripe bananas, and sweet mangoes blend together flawlessly with the creamy coconut milk. The moment I take the first sip, I’m instantly transported to a sunny beach.

This smoothie tastes like a dessert, but the best part is that it’s entirely guilt-free! Sweetened naturally with just the fruit, it’s the ideal balance of healthy and indulgent.

And if you’re looking for more nutritious, sweet smoothie recipes like this one, you have to check out my Bahama Mama smoothie and my jackfruit smoothie – which are two other tropical drinks that feel like a vacation!

Latest Recipe Video!

🥘 Ingredients

When it comes to making my pineapple mango and banana smoothie, you need just a handful of ingredients, all of which can be found at your local grocery store. Scroll down to the recipe card at the bottom of the post for the exact amounts and nutritional information.

Frozen Mango: I love to add super ripe mango chunks to smoothies for its natural sweetness and texture, and frozen mango is frozen at its peak ripeness so it’s usually pretty sweet. You can use fresh mango too if needed. 

Fresh Pineapple Chunks: Together with the mango, fresh pineapple gives my smoothie its delicious tropical flavor. If it’s not in season, you can find pineapple chunks in the frozen food section.

Bananas: Used to add some thickness as well as flavor, I’ve used both fresh and frozen bananas. Just make sure your banana is ripe.

Coconut Milk: Non-dairy coconut milk gives my banana mango pineapple smoothie its perfectly creamy texture. Feel free to use other plant-based milks. If you aren’t vegan or don’t suffer from lactose intolerance you can also use regular milk.

👩🏽‍🍳 How To Make A Mango Pineapple Banana Smoothie

Making my mango banana pineapple smoothie is as easy as one, two, three! Watch my video below to see how it comes together in mere minutes. 

Blend: First, I measure all my ingredients. Then I add everything to a high-speed blender and puree until smooth. 

Serve: To serve, I pour it into a glass and enjoy!

📖 Variations

Use Other Fruits: I made my smoothie with mango pineapple and banana but you can use any fruits you like! Feel free to add or substitute other fruits like apples, peaches, strawberries, blueberries, blackberries, papayas, raspberries, or ginger.

Different Liquid: If I’m out of coconut milk, I will often use another non-dairy milk like almond milk, oat milk, or soy milk. You can also try fruit juice like orange juice or pineapple juice (just keep in mind that fruit juice is very high in sugar). Even coconut water works!

Add Yogurt: Blend in some thick Greek yogurt to make it creamier. I use vegan yogurt to keep it dairy-free.

Add Healthy Fats: For an extra nutritional boost, I like to sprinkle in some hemp seeds, chia seeds, or flax seeds. These superfoods are rich in omega-3 fatty acids (source), which support heart and brain health.

Add Greens: Toss some baby spinach into the mix to turn my recipe into a mango pineapple banana spinach smoothie! Kale works too. Fruity green smoothies are an easy way to sneak in some leafy greens.

Protein-Packed: Add a scoop of your favorite protein powder or a spoonful of nut butter to make the smoothie more filling and protein-rich. I always use the vanilla flavor, which I find complements the fruit well.

Pina Colada: Make an alcohol-free piña colada by leaving out the mango and banana, and using only frozen pineapple and coconut cream.

Smoothie Milkshake: Add some ice cream like my mango nice cream or lychee ice cream to turn my pineapple banana and mango smoothie into a tropical milkshake. 

Smoothie Bowl: Serve it as a tropical smoothie bowl by topping it with cacao nibs, coconut flakes, agave syrup, and sliced fruit.

🍽 Serving Suggestions

My mango pineapple and banana smoothie is an excellent standalone breakfast or snack, but there are so many ways to enjoy it! Here are some of my favorite pairings:

With Breakfast: Enjoy this smoothie alongside breakfast favorites like my avocado toast, cornmeal porridge, or high protein overnight oats. It’s also great with my blueberry sourdough muffins, vegan zucchini muffins, and healthy bran muffins. It’s an easy way to add some extra vitamins to your morning routine!

With Snacks: You can pair this smoothie with my no bake healthy date bars, air fryer banana chips, healthy flapjacks, dried fruit cookies, or no bake peanut butter bliss balls for a filling mid-day snack. It’s also fantastic with a handful of mixed nuts or trail mix. 

With Toppings: Enhance your smoothie with toppings like a dollop of coconut whipped cream, a sprinkle of shredded coconut, granola, or a drizzle of vegan honey or passion fruit pulp. 

🧊 Storage Directions

Fridge: To keep my smoothie fresh for a bit longer, I store it in the fridge in a mason jar or airtight container. It will stay fresh for a few hours. I give it a good stir before drinking, as some separation can occur.

Freezer: For longer storage, I store it in the freezer in an airtight container for up to 3 months. This is perfect for meal prep or when you want a smoothie ready to go without having to use the blender in the morning. When ready, I let it thaw on the counter for a couple of hours or overnight in the fridge. You may need to stir it or re-blend, and possibly add a splash of coconut milk to bring it back to the right consistency before drinking.

❓Recipe FAQs

📋 Recipe Card