I am inherently wary of trends, and green smoothies are no exception. Plus the idea of blending spinach with fruit sounded pretty gross. Wouldn’t it taste like a salad in a glass? I know that I’m not alone here. For the record, I still don’t make green smoothies with kale. Ever. But I have come around to spinach and am still always pleasantly surprised by how little you can taste it in the smoothie.
In case you think I’m really behind the times, I wrote my first green smoothie article back in early 2014. I know many people would rather post about smoothie bowls and other more trendy food creations, but in mid-2016, I’m still sharing my go-to green smoothie recipe.
This green smoothie recipe has a tropical flare because I love all things coconut (anyone else?), and pineapple and mango is one of my favorite fruit combinations. Does it taste like a pina colada? No. But it’s a close second, which is pretty exciting when you want a delicious drink that’s also healthy and will keep you going for a few hours of the day.
I make my green smoothies using an immersion blender because it’s quick and requires minimal cleanup. It’s also a really greater blender solution for a single person smoothie. For me, blending 20-30 seconds with the immersion blender creates a texture I like. If you prefer a super well-blended smoothie, of course feel free to make it in a high-powered blender. (I really love the immersion blender model I use that I’ve linked above. Check it out.)
If you’re using frozen fruit, thaw it in the microwave for 30-45 seconds. I thaw my fruit right in my immersion blender cup. If you’re using fresh fruit, chop up the fruit for your smoothie into large cubes. You’re going to be blending it so you don’t have to chop it particularly nicely. Add the fruit to the bottom of your blender or immersion blender cup. I add 3/4-1 cup fruit so I’m adding just under 1/2 cup each of mango and pineapple.
Layer the fresh spinach leaves on top of the fruit. I add one cup of spinach leaves, loosely packed.
Add the liquids. I add 3/4 cup soy milk and 1/4 cup coconut water. I only use soy milk at home, and as such, have not experimented with other types of milk for my smoothies. Feel free to use the milk of your choice for your tropical green smoothie.
Finally, add a small handful of sweetened shredded coconut. I know that there is a huge stigma right now about adding sweetener, especially granulated sugar, to…basically anything. Personally, I don’t see how it’s any better to add a ton of honey or agave but no sugar. Anyway, if you can drink a green fruit smoothie with no sugar, more power to you. I need some sweetener, and I find that the sweetened shredded coconut adds that sweet while also taking the coconut flavor (and the texture of the drink) up a notch without adding lots of sugar.
Using your immersion blender, blend the smoothie for 20-30 seconds, tapping the blender a couple times to make sure all of the fruit and spinach gets blended thoroughly. If you’re using a high-powered blender, you may need to adjust the blending time slightly.
Enjoy! Usually I drink it right out of the immersion blender cup with a straw. But I put it in a glass and styled it a bit for the blog.
Tropical Green Smoothie With Pineapple, Mango, and Coconut
- 1/4-1/2 cup mango cubed
- 1/4-1/2 cup pineapple cubed
- 1 cup spinach leaves washed and loosely packed
- 3/4 cup milk
- 1/4 cup coconut water
- small handful sweetened shredded coconut
- If you're using frozen fruit, thaw it in the microwave for 30-45 seconds. If you're using fresh fruit, chop up the fruit for your smoothie into large cubes.
- Add the mango and pineapple to the bottom of your blender or immersion blender cup.
- Layer the fresh spinach leaves on top of the fruit, taking care not to pack them too tightly.
- Add the milk and coconut water.
- Add a small handful of sweetened shredded coconut.
- Use your immersion blender or other blender of your choosing to blend the smoothie for 20-30 seconds. Pause to tap or shake the blender a couple times to make sure the fruit and spinach blend thoroughly. If you're not using an immersion blender, you may need to adjust the time slightly.
- Serve immediately. Enjoy!
If you made this recipe or any other recipe on my blog, tag it #RoseClearfield on Twitter or Instagram, send me a snap on Snapchat (randomcreative), or post a photo to my Facebook page, and I’ll check it out! Thanks!
3 thoughts on “Tropical Green Smoothie With Pineapple, Mango, and Coconut”
Even with the Spinach – this “Smoothie” does look delicious. Something I might even try. Going to send this recipe to my Vegan and Vegetarian sons who make all sorts of “odd” mixtures, then expect me to try them!
At least it doesn’t have Kale!
Spinach is usually surprisingly not horrible in smoothies! I really like smoothies, but I haven’t made one in a while (though my husband ends up making at least one a week). I like your idea to add coconut for a bit of sweetness!
Sounds delicious! I actually like green smoothies, I just make sure that I use really fresh spinach with small leaves 🙂