Tropical Super Smoothie

Two Tropical Green Smoothie on a platter

Rehydrate yourself with this refreshing tropical green smoothie made with mangos, coconut, bananas, and spinach. Made in just 5 minutes for an energizing and wholesome breakfast.

5 from 2 votes

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Prep Time: 5

Total Time: 5

Servings: servings

Calories: 196kcal

Author: Sarah McMinn

Ingredients

1 cup coconut water
1 large banana sliced
1 large handful fresh spinach
½ cup frozen mango
½ cup frozen pineapple
2 tablespoons shredded coconut
1 tablespoon chia seeds

US Customary - Metric

Instructions

Combine all ingredients in a high-powered blender and process until completely smooth. If it's too thick, add a little more coconut water. Alternatively, if the smoothie is too thin, add a few more pieces of frozen mango and pineapple.
Serve immediately.

Notes

Serving and Storing - Serve your smoothies immediately! If you have leftover smoothie, freeze it in popsicle molds for a healthy midday snack.

Recipe Tips

Make sure your fruit is completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
Blend your ingredients until they are completely smooth. If your smoothie is too thick, add additional coconut water, 2 tablespoons at a time, until you have a pourable consistency.

Frequently Asked Questions

Can I use something other than bananas? Yes! If you want a banana-free option, substitute ½ cup silken tofu.

Nutrition