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Mango Pineapple Yogurt Smoothie - Bright, Creamy, and Refreshing

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Frozen mango chunks (1 cup) – For sweetness, creaminess, and body.
  • Frozen pineapple chunks (1 cup) – Adds bright, tangy flavor and natural acidity.
  • Plain or vanilla yogurt (3/4 cup) – Greek for extra protein, or regular for a lighter texture.
  • Milk or a dairy-free milk (1/2 to 3/4 cup) – Start with less and add more to reach your preferred thickness.
  • Honey or maple syrup (1–2 teaspoons, optional) – Only if you want a little extra sweetness.
  • Fresh lime juice (1 teaspoon, optional) – A splash wakes up the flavors.
  • Pinch of salt (optional) – A tiny pinch makes the fruit taste even sweeter.
  • Ice (a few cubes, optional) – Only if your fruit isn’t frozen and you still want it frosty.

Method
 

  1. Add liquids first: Pour the milk into your blender. This helps the blades catch and creates a smooth blend from the start.
  2. Add yogurt: Spoon in the yogurt. Greek yogurt will make it extra thick and creamy.
  3. Add fruit: Toss in the frozen mango and pineapple. Frozen fruit is key for a cold, milkshake-like texture.
  4. Season lightly: Add the honey or maple syrup if using, plus the lime juice and a tiny pinch of salt. These little touches make a big flavor difference.
  5. Blend until smooth: Start on low, then increase to high for 30–60 seconds. If it’s too thick, add a splash more milk and blend again.
  6. Taste and adjust: Want it sweeter? Add a touch more honey. Need more tang? Another squeeze of lime. Too thick? Thin with more milk.
  7. Serve immediately: Pour into a chilled glass and enjoy while it’s cold and creamy.