I love this smoothie because it’s simple, energizing, and incredibly versatile. It gives me a boost of vitamins, fiber, and hydration, and the tropical flavors of mango, pineapple, and banana make it taste more like a treat than a healthy drink. Whether I’m on the go or just need a quick breakfast, this smoothie always delivers. Plus, I can easily customize it with add-ins like protein powder, flaxseed, or chia seeds.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup frozen pineapple chunks ½ cup frozen mango chunks 1 large banana, sliced and frozen (fresh works too) 1 cup spinach or kale, packed 1 cup coconut water
Directions
I start by adding the coconut water to a high-powered blender like a Vitamix or Ninja.
Then I add the frozen pineapple, mango, banana slices, and spinach or kale.
I blend everything on high for 1–2 minutes until smooth and creamy.
I check the consistency—if it’s too thick, I add a splash more liquid. If it’s too thin, I toss in more frozen fruit or a few ice cubes.
I pour the smoothie into a glass and enjoy it right away. If I want extra nutrients, I sprinkle chia seeds or ground flaxseed on top.
Servings and timing
This recipe makes 1 large serving and takes just 5 minutes to prepare. It’s perfect for a quick breakfast, post-workout drink, or healthy snack.
Variations
I sometimes swap the coconut water for almond milk or orange juice for a different flavor.
For more protein, I add a scoop of vanilla or unflavored protein powder.
I like to mix in a tablespoon of chia seeds, hemp seeds, or flaxseed for extra fiber and nutrients.
I’ve also made it with avocado for a richer, creamier texture.
To turn it into a smoothie bowl, I reduce the coconut water to ½ cup and top it with fruit, granola, and shredded coconut.
Storage/Reheating
This smoothie is best enjoyed fresh, but if I have leftovers, I store it in a sealed jar in the fridge for up to 24 hours. It may separate slightly, so I give it a shake or stir before drinking. I don’t freeze or reheat this smoothie—it’s meant to be enjoyed cold.
FAQs
Can I use fresh fruit instead of frozen?
Yes, but I prefer frozen fruit because it gives the smoothie a thick, icy texture. If I use fresh fruit, I add a handful of ice cubes to help chill and thicken it.
What greens work best?
I usually use spinach because it blends smoothly and has a mild taste. Kale works too, though it has a stronger flavor and slightly thicker texture.
Is this smoothie sweet?
Yes, it’s naturally sweet from the banana, mango, and pineapple. I don’t usually need any added sweeteners.
Can I prep smoothie ingredients ahead of time?
Definitely. I portion the ingredients into freezer bags and keep them in the freezer. When I’m ready, I just dump a bag into the blender with coconut water.
Can I make it dairy-free?
It already is! This smoothie is made with coconut water and no yogurt or milk, making it completely dairy-free and vegan.
Conclusion
This Green Smoothie is one of my favorite healthy habits—it’s quick, tasty, and filled with nutrients that leave me feeling energized and refreshed. Whether I’m sipping it after a workout, starting my day with it, or blending it into a smoothie bowl, it’s a recipe that always fits into my routine and never disappoints.
