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Mango Pineapple Cucumber Smoothie

A refreshing tropical smoothie made with mango, pineapple, and cucumber, perfect for a quick pick-me-up or a healthy breakfast on the go.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Smoothie, Snack
Cuisine: Healthy, Tropical
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole ripe mango, peeled and diced
  • 1 cup pineapple chunks, fresh or canned
  • 1/2 whole cucumber, peeled and chopped
  • 1 cup coconut water or almond milk Choose based on preference
  • 1/2 cup Greek yogurt (optional for creaminess) Use plant-based yogurt for a vegan option
  • as needed cubes Ice cubes (optional) For a colder, slushier texture

Method
 

Preparation
  1. In a blender, combine the mango, pineapple, cucumber, coconut water or almond milk, and Greek yogurt if desired.
  2. Blend until smooth.
  3. Add ice cubes if desired and blend again until icy and creamy.
  4. Pour into a glass and enjoy your refreshing smoothie!

Notes

This smoothie is best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours. For make-ahead options, freeze in an airtight container for up to a month. Customize with ingredients like spinach or lime juice for added zest.