This pineapple mango smoothie recipe is one of my go to breakfast smoothies. The blend is a good balance of tart and sweet, plus the pineapple and mango are generally simple to find year round. It so happened that I had some raspberries in my fridge that were about to go bad so I decided to add those in as well.
Last year for Christmas I received a Ninja kitchen system as a gift (I was very excited….nerd) so this makes it incredibly easy for me to blend all these ingredients together. I HIGHLY recommend purchasing a good blending system whether it’s a normal blender, nutribullet, or a ninja. I’m pretty sure you can get a good one for less than $80 and it’s worth it; the easier it is for me to make smoothies, the more likely I am to make one!
Pineapple is tied with raspberries for my favorite fruit. I would eat grilled pineapple every single day if I could.
This recipe is so flexible so don’t feel like you have to follow these exact instructions. As long as you add enough liquid to keep it from being too thick.
You will need….
4 ounces fresh pineapple
4 ounces fresh/frozen mango
1 ounce fresh/frozen raspberries
8 ounces almond milk (my favorite is this brand)
2 ounces non-fat traditional or Greek yogurt
1 tablespoon honey
Give it a good mix up in your chosen blending device and enjoy.
*To keep the sugar amount to a minimum, I use unsweetened milk. The addition of the sugar with the honey gives this drink just good amount of sweetness. I found a good article in the Huffington Post about why honey is better than adding other types of sugar, you can check it out here.
*There’s only approx. 300 calories in this recipe.
I hope everyone is avoiding the stress of the holidays and making the most of it! I’m having one of those years when I have too many ideas for presents. Why is it that some years I can’t think of a single good present for someone and some years I can come up with loads?
Anyways…cheers for now!