I adore pineapples. I can and whenever I get the chance eat them on daily basis. There is something about their juicy sweet taste and texture that never bores. From caramely sweet to slightly sour, this is one of my all-time favorite fruits.
This pineapple mango smoothie is delicious and so healthy. Read on for the health benefits:

Pineapples are a great source of vitamin C and fiber and are very beneficial for your immune system and digestion. They also contain the mineral manganese which is an important building block for bones.
Another major nutrient in pineapples is the protein enzyme bromelain; a natural anti-inflammatory agent and pain reliever.
This pineapple mango smoothie is super easy to make and is a perfect treat for a hot day or as a healthy dessert.

What make this smoothie so naturally sweet and creamy is the use of frozen banana and coconut water. Many smoothie recipes include some sort of sugar, as fruit often looses a bit of its sweetness when you blend or juice it. This recipe is much healthier, without compromising on the taste.
Coconut water has a natural hint of sweetness plus tons of healthy nutrients such as potassium and magnesium. It’s very hydrating and has a high concentration of fibre.
Frozen banana is sweet and creamy and is a delicious base for smoothies. If you use just a bit of it, the banana taste won’t be dominant, but you will get the sweetness and creamy texture.

A tip to enrich your pineapple mango smoothie: add pineapple core to it. Many people throw this part out, because it’s often less juicy and tasty than the rest of the pineapple fruit. It totally depends on the kind of pineapple though, I’ve had some really good cores, so taste it and if you don’t feel like eating it, freeze it and use it for your smoothies. The core of the pineapple is super healthy as it contains more bromelain than other pineapple parts.





100 ml 100% natural coconut water
1 frozen pineapple core
1/2 frozen pineapple
1-2 chunks of frozen banana
2 small mangoes


Fruit that has been frozen for 12+ hours makes for the best taste and texture.
Cut the fruit in small chunks and freeze them in separate containers with enough space, so you can easily take out what you need each time.

Blend the coconut water with the banana and then add the other fruit. If it’s too icey for you, just add more coconut water.



More smoothie recipes:

Papaya coconut smoothie

Butterfly pea coconut shake

Strawberry coconut smoothie



Pineapple mango smoothie with coconut water