Prep 10 mins
Cook 0 mins
What a delicious way to enjoy your daily fruit requirement. Mango and pineapple grows abundantly in the warm tropical areas of Mexico so enjoy the tropics in your own backyard with this fun drink. From Chelsie Kenyon, Your Guide to Mexican Cuisine.
- 236.59 ml fresh mango, skins removed and cut into chunks
- 236.59 ml fresh pineapple, skin removed and cut into chunks (or canned)
- 473.18 ml papayas or 473.18 ml mango juice
- Place ingredients into blender and fill almost to top with ice.
- Blend until smooth. Garnish with a piece of mango and pineapple.
- Serve immediately.
Yummy! These were great. Note: This recipe really makes enough for 4 servings.
This was a great smoothie! We took the leftovers (couldn't drink the whole thing) and froze them into popcycles. I used frozen mango and pineapple so I didn't use any ice. I added a little water just to help out the blender. This was very good!
Loved this! I had some beautiful Champagne mangos to use, and I used a bottle of mango nectar for the juice (I only had about 10 oz, so I topped it off with cold water to make the two cups, figuring that the nectar and fruit would make the drink thick enough). Of course, this would be excellent as a base for an "adult beverage" too. We'll definitely be enjoying this one again. Thanks for posting!