When you’re in a rush at breakfast time or for a quick nutritious snack, combine fresh and juicy fruits into this tropical smoothie recipe and start your day with a cup full of sunshine.
I was listening to a podcast recently, and they mentioned that allergy sufferers should eat tropical fruit in the winter months to help alleviate some of their symptoms. My husband has terrible allergies, and we are willing to try just about anything to get him through allergy season. So papaya, pineapple, and mango it is!
I made a big pitcher of these, and froze them so he could grab one on his way out the door. Make ahead smoothies have made our mornings run much smoother. (No pun intended.) My new product obsession is roasted coconut chips. They are delicious. Slightly sweet, slightly salty. I love to snack on them, mix them into some granola, or add them to a salad. In this case, they’re delicious blended into a smoothie. How could you not have a good day when you start off with a cup full of sunshine?
Is This Tropical Smoothie Healthy?
This tropical smoothie is packed full of nutrition, making it a perfect breakfast or snack. Here’s a breakdown of the ingredients and their benefits:
- Almond milk provides healthy fats, antioxidants, magnesium, and vitamin E.
- Papaya contains a bunch of antioxidants, as well as vitamin A, vitamin C, and vitamin E.
- Mangos have vitamins A, E, and B6, and they’re a great source of antioxidants and fiber.
- Pineapple has anti-inflammatory properties (making it a great choice for allergy sufferers), and is very high in vitamin C.
- Bananas are filled with potassium and magnesium, as well as fiber and vitamin B6.
- Oranges contain plenty of vitamin C and folate, as well as fiber, so you know this smoothie will give you a real boost.
- The coconut flakes add lots of dietary fiber to this recipe, as well as healthy fat, protein, and iron.
- 2 cups coconut almond milk
- 1/2 papaya, seeded and cubed
- 1/2 mango, peeled and cubed
- 1/2 pineapple, cubed
- 1 banana
- 1 orange, peeled and cut into quarters
- 1 tbsp raw honey
- 1/4 cup coconut flakes
- handful of ice
How to Make a Tropical Smoothie – The Steps
Step 1: Cut up your fruit. Add them and the almond milk to the blender. Drizzle with honey.
Step 2: Add some coconut flakes.
Step 3: Add some ice if your fruit is not cold. Blend until smooth. Pour into a glass and garnish with a pineapple wedge.
This is an incredibly easy recipe, but the most difficult and time consuming part is peeling and chopping all of your fruit. I would recommend doing this the day before if you find yourself in a time crunch in the mornings. Then, store your fruit in the fridge or freezer so they stay fresh and cold. Then, blend it all together in the morning.
You can also make this tropical smoothie in advance by blending all of the ingredients together and having it ready to grab and go in the refrigerator.
How to Store a Tropical Smoothie
If you have some tropical smoothie leftover, or you’re making this recipe ahead of time, keep it in a sealed container (like a mason jar or Tupperware) for no more than a day.
You can also freeze your smoothie in a freezer-safe container for up to 3 months. Just thaw it overnight in the refrigerator, or under a running tap in the sink on the day you plan to drink up this delicious tropical smoothie
- 2 cups coconut almond milk
- 1/2 papaya seeded and cubed
- Cut up your fruit. Add them and the almond milk to the blender. Drizzle with honey.
- Add some coconut flakes.
- Add some ice if your fruit is not cold. Blend until smooth. Pour into a glass and garnish with a pineapple wedge.