This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It’s made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Do you ever just want to drop everything and hop on a flight to the nearest tropical destination?

Unfortunately, sometimes that just isn’t in the cards. And that’s when I reach for this Tropical Smoothie!

It’s not quite the beach vacation we’re all dreaming about, but it sure tastes like one!

This smoothie is loaded with frozen tropical fruit, coconut milk or pineapple juice, and Greek yogurt. It’s refreshing, creamy, and if you close your eyes while you drink it, you’re basically soaking up some sun on the beach.

If you like this one, you’ll also enjoy this Mango Smoothie, this Pineapple Smoothie, and this Easy Homemade Pink Lemonade!

Ingredients Needed:

• Greek Yogurt: you can use plain or vanilla yogurt. Whichever you prefer! Vanilla will add more sweetness to the smoothie.
• Liquid: use either coconut milk or pineapple juice—or a mix of both! Coconut milk will make a thicker, creamier smoothie.
• Frozen Fruit: I use a blend of banana, pineapple, and mango which creates the perfect blend of tropical flavors.

How to Make a Tropical Smoothie

This Tropical Smoothie recipe makes the perfect easy and healthy snack. It’s ready in a quick 5 minutes!

1. Combine: Add all of your ingredients to the blender.
2. Blend: Blend until smooth, stirring as necessary.

Smoothie FAQs

Tips and Notes

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Tropical Smoothie Variations

While this Tropical Smoothie is great as-is, smoothies are also incredibly customizable. Make it your own!

• Use another liquid. I love the flavor of both coconut milk and pineapple juice, but feel free to play around with the liquid you use. Other great tropical options would be coconut water, mango nectar, orange juice, etc.
• Add other fruit. The banana, pineapple, and mango combination is insanely good, but other fruit combinations work great too. Try adding or subbing in frozen strawberries, peaches, kiwi, raspberries, you name it.
• Boost the nutrition. Give the smoothie an extra kick of nutrition with a scoop of old fashioned oats, a sprinkle of flax or chia seeds, or a handful of raw cashews.
• Make it green. Feel free to toss in a handful of fresh spinach or kale to turn this into a tropical green smoothie. You won’t even taste it!

More Smoothie Recipes

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Pineapple Smoothie

Breakfast

Cranberry Raspberry Smoothie

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Tropical Smoothie recipe

This Tropical Smoothie is fresh, fruity, and packed with the best tropical flavors! It's made with banana, mango, pineapple, Greek yogurt, and your choice of coconut milk or pineapple juice!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 168cal

Author Ashley Fehr

Ingredients

• ½ cup Greek yogurt (plain or vanilla)
• ¾ cup coconut milk or pineapple juice
• 1 frozen banana (broken in chunks – about 100 grams)
• ½ cup frozen pineapple chunks
• ½ cup frozen mango chunks

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring and adding more liquid as necessary.

Notes

Tips:

• Use frozen fruit! Frozen fruit is the key to a thick, creamy smoothie.
• Add to the blender in the order listed. For the best texture, add the ingredients to the blender starting with the yogurt and milk, then ending with the banana, pineapple and mango.
• Serve right away. Smoothies are best fresh!

Nutrition

Calories: 168cal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 20mg | Potassium: 425mg | Fiber: 3g | Sugar: 25g | Vitamin A: 516IU | Vitamin C: 26mg | Calcium: 109mg | Iron: 1mg

The post Tropical Smoothie appeared first on The Recipe Rebel.

This Mango Smoothie is healthy and refreshing! Made with just a few ingredients, it’s perfect for a quick breakfast or hearty snack.

See the step by step recipe video down in the recipe card.

It’s smoothie time, and this refreshing Mango Smoothie is at the top of our list of favorites!

While we’ll never say no to this Peanut Butter Banana Smoothie, this healthy Strawberry Smoothie, or this Pineapple Smoothie, this Mango Smoothie has a fun, tropical flavor that just can’t be beat!

It’s simple to make, filled with good for you ingredients, and keeps us satisfied during a busy day or after a morning workout!

How do you make a Mango Smoothie?

There aren’t a lot of rules when making a smoothie, but there is one that’s important to note!

Always add the softest or liquid ingredients at the bottom of the blender, and work your way up to the firmest or hardest to blend. This will ensure everything plays nice in the blender and you don’t have to stop and stir too many times.

For this Mango Smoothie, we’re using mango juice (sometimes called nectar), Greek yogurt, frozen banana and frozen mango chunks. If your blender is having a hard time getting a smooth consistency, you can open it and add a splash of juice, milk or water.

See more tips on How to Make a Smoothie here!

Optional add ins:

• 1/4-½ cup quick oats
• 2 tablespoons ground flax or wheat bran
• 1 scoop vanilla protein powder
• 1 teaspoon of honey or maple syrup if desired to sweeten
• Other frozen fruits: pineapple, raspberries and strawberries are some of our favorites too add! Just reduce the banana and/or mango, or you’ll need to increase the liquid.

Can I use fresh mango instead of frozen?

If you don’t have any mango pieces frozen, you can use fresh mango.

Your Mango Smoothie won’t have quite as thick a consistency, but you can always add in a few ice cubes to compensate if you desire.

If you do use fresh mango, you may find it is slightly sweeter than frozen.

Can I use fresh banana instead of frozen?

I prefer to use frozen bananas in my smoothies because it adds such a rich and creamy consistency! I always have a big freezer stash for smoothie days (check out my post on How to Freeze Bananas to see how I prep them!).

If you don’t have any frozen bananas, you can skip them or add some in fresh. If you use fresh bananas and find that the smoothie is too warm or too thin for your liking, you can add some ice cubes and blend it again.

What can I swap for Mango Juice?

Mango juice or mango nectar can be hard to find, but I love the extra punch of mango flavor it gives! Look for a no sugar added variety for the healthiest smoothie.

If you can’t find mango juice, you can use almost any kind of juice, but my preferences would be peach, pineapple, apple or orange.

If you prefer not to use juice, you can swap it for milk (dairy or non dairy) or even water, but you may find you want to add honey for added flavor and sweetness.

More healthy smoothie recipes:

• Tropical Smoothie
• 30+ Smoothie Recipes
• Strawberry Banana Smoothie
• Chocolate Peanut Butter Smoothie
• Metabolism Boosting Smoothie

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Mango Smoothie

This Mango Smoothie is healthy and refreshing! Made with just a few ingredients, it's perfect for a quick breakfast or hearty snack.

Course Breakfast, Drinks

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 213cal

Author Ashley Fehr

Ingredients

• 3/4 cup mango juice or nectar
• 1/2 cup plain Greek yogurt (125 grams)
• 1 cup frozen banana slices (about 115 grams)
• 2 cups frozen mango chunks (about 230 grams)

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, pour into two glasses and serve. If desired, add more juice for a thinner smoothie, or more fruit for a thicker smoothie.

Video

Nutrition

Calories: 213cal | Carbohydrates: 49g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 555mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1946IU | Vitamin C: 63mg | Calcium: 87mg | Iron: 1mg

The post Mango Smoothie appeared first on The Recipe Rebel.

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The weather is getting warmer and I am craving all the fresh, light, summery food! Fruit salad is one of those things that can be overlooked at a summer cookout, but since I am not a green-leafy-salad-eater (notice there’s no salad category around here??), I appreciate when fruit salad makes an appearance

Last Spring I shared this Creamy Fruit Salad with Homemade Vanilla Dressing, and I loaded it up with all my favorite fruit and a creamy custard fruit salad dressing.

If you’ve ever had a Mountain of Fruit Waffle at Cora’s, this is like that, minus the waffle They do make some pretty incredible waffles, and the combo is ridiculously good. If you ever have leftover fruit salad, I bet it would make an awesome waffle topping for brunch the next morning.

This time, I wanted to stick closer to a theme with my fruit (sometimes when you get too many different kinds all in one bowl flavors get a little muddled), and I love the fresh, tropical flavors in this Hawaiian Fruit Salad.

Because I love pineapple in everything, as I hope you do, too! If you’re looking for some savory pineapple recipes, check out these Hawaiian Chicken Burgers, Hawaiian Ham and Pineapple Skewers or this Hawaiian Chicken from my friend Holly.

It would be hard for me to choose a favorite!

How to make Hawaiian Fruit Salad with substitutions:

• This fruit salad recipe is naturally gluten-free, but double check all of your packages to be sure.
• This Hawaiian fruit salad recipe can easily be made dairy-free by swapping out the regular yogurt for your favorite variety of dairy-free yogurt.
• Feel free to mix up the fruit you use for this salad — almost any fruit will go well with this dressing! I chose fruit that I think is most “Hawaiian” (not that I am Hawaiian or know anything about Hawaiian culture).

This Hawaiian Fruit Salad Dressing:

For this fruit salad recipe, I used a Honey Lime Yogurt dressing with added coconut extract. You can definitely mix this up, and use flavored yogurt, or different extracts, or skip the yogurt altogether and make more of a glaze.

The important thing to note is that thick creamy fruit salad dressing recipes don’t sit well when combined with the fruit. The juices that are released from the fruit water down the dressing and make it thin and not very appealing.

How to make Fruit Salad ahead:

Fruit salad is best made just an hour or two before you’re going to serve it — there’s really no way around that!

If you need to prep this Hawaiian fruit salad ahead, here’s what you can do:

• Chop the pineapple, the mangoes, the kiwi, and drain your mandarin oranges. Store in separate, small containers in the refrigerator. Store up to 2 days in advance.
• Stir together your dressing ingredients, and refrigerate up to 2 days in advance.
• Slice your bananas, and stir everything together just before serving.

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Hawaiian Fruit Salad with Honey Lime Yogurt Dressing

This Hawaiian Fruit Salad recipe is full of tropical flavors and a honey lime yogurt dressing with hints of coconut! Loaded with pineapple, bananas, mango, oranges and kiwi, it’s the perfect side or dessert for any summer meal! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 128cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple chopped
• 1 cup bananas thickly sliced
• 1 cup mango chopped
• 1 cup kiwi sliced
• 1 cup mandarin oranges canned, drained

Honey Lime Yogurt Dressing

• 1/4 cup plain low fat Greek yogurt
• 2 tablespoons liquid honey
• 2 tablespoons pineapple juice
• 1/4 teaspoon coconut extract to taste
• zest from ½ a lime (optional, to taste)

Instructions

• Add all fruit to a large bowl.
• In a small bowl, whisk together yogurt, honey, pineapple juice, coconut extract and lime zest if desired. Start small with the extract and lime zest, and add and adjust as needed to suit your tastes. 
• Drizzle over fruit in bowl, and stir gently to combine. Refrigerate for 1-2 hours or serve immediately (it will be best if the fruit and dressing is chilled).

Video

Nutrition

Calories: 128cal | Carbohydrates: 31g | Protein: 2g | Sodium: 5mg | Potassium: 374mg | Fiber: 3g | Sugar: 23g | Vitamin A: 585IU | Vitamin C: 62.9mg | Calcium: 40mg | Iron: 0.4mg

The post Hawaiian Fruit Salad Recipe appeared first on The Recipe Rebel.

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So a while back I told you about the taco party we had for my daughter’s 4th birthday, and the Mango Salsa that everyone loved. Well, here I am again.

Since that day we have been loving tacos. Right up there at #1? Chicken tacos with Mango Salsa.

But I know that maybe not everyone has time to make homemade salsa (though I know that you should make time because it is amazing!), and so I’m here with a compromise.

This recipe is just a few simple ingredients and SO easy to customize.

For us, these days, it’s what we need! You can easily spice things up by using a spicier salsa, adding some hot sauce or jalapenos, or you can make it sweeter by adding even more mangoes or brown sugar. You can add chipotle peppers for a smokier flavor, and you can serve up the chicken however you like.

May I suggest in a taco?

Friends, mango and chicken is a match made in Heaven. Seriously.

Now that I’m fully aware of the deliciousness, I may never be the same. You might start to see every variation of mango and chicken that my mind can dream up. And you might just have to deal with it because this here is my corner of the internet and mango chicken is thebomb.com.

*NOTES:

• I use a 4 quart Crock Pot slow cooker for this recipe and there’s still lots of room in it: if you wanted to serve more people, you can definitely double up the recipe!
• I can’t recommend these Slow Cooker Liners enough — I absolutely HATE washing my slow cooker!
• There are 2 ways to freeze this recipe: before and after cooking. If you want, you can place raw chicken breasts along with the rest of the ingredients in large freezer bags, freeze, and dump in the slow cooker later. You’ll want to let it cook for about 8 hours on low straight from frozen. Or you can cook the chicken and freeze for later, then simply thaw and serve!

See how easy it is to make!

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Slow Cooker Mango Salsa Chicken

We LOVED this Slow Cooker Mango Salsa Chicken — it’s the perfect mix of sweet and spicy and great in tacos, quesadillas, salads, on top of rice or in a sandwich! Also freezer friendly before AND after cooking!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 160cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• 2 ripe mangoes diced
• 1 cup mild salsa
• 1/4 cup brown sugar

Instructions

• Place all ingredients in a 3-4 quart slow cooker and stir until evenly distributed.
• Cook on low for 4-5 hours or until chicken reaches an internal temperature of 165 degrees F. Shred and serve on tacos, in quesadillas, on rice, on a salad, or wherever you like!
• *See post above for freezer directions.

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition

Calories: 160cal | Carbohydrates: 22g | Protein: 14g | Fat: 2g | Fiber: 1g | Sugar: 15g

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This Mango Salsa is the BEST salsa I’ve ever had! Perfect on chicken tacos or straight out of the jar A little sweet and a little spicy!

So there’s a bit of a story here.

My oldest girl’s 4th birthday was at the end of May. Since my kids still go to bed pretty early, we usually have the family over for supper to celebrate so we can wrap things up pretty early.

For her birthday this year, we did a big taco spread with chicken and beef, hard and soft taco shells, tortilla chips and — just to mix things up — I bought a jar of Newman’s Own Mango Salsa.

Before I had even had a chance to eat anything the family was raving over the mango salsa!

Everyone seemed to really love it, and I did too once I got a chance to try it. It is seriously the BEST salsa! And if you’re actually too lazy to make Mango Salsa, you could go and buy a jar of Newman’s Own and it would be almost as good.

BUT, I am going to have a garden full of tomatoes and hopefully peppers so I thought I’d better do some experimenting and make my own version.

This was a labor of love. I experimented a lot with varying amounts of ingredients, and in the end I couldn’t get the recipe as close to Newman’s Own as I would have liked, but it’s a really awesome salsa with a sweet, fruity twist that we love!

There are a lot of fresh mango salsa recipes out there, but I actually prefer a cooked salsa.

And this way it’s easy to make ahead and freeze for later!

Canning Mango Salsa:

Because I’m not a canning expert and the recipe is 100% my own creation, I don’t recommend canning it as I can’t ensure a safe pH level.

If you want to freeze it, simply scoop some into freezer bags, seal, and lay flat — this way it thaws quickly when you need it!

It does last a couple of weeks in the fridge just fine, and I know once you taste it you won’t be able to leave it alone! It’ll be gone before you know it

Tips for freezing Mango Salsa:

• You’re going to want some good quality freezer bags to store this salsa for later — don’t simply use regular sandwich bags!
• If you prefer to freeze it in something you can keep serve it from, check out these plastic freezer jars — they are one of my new favorite things for preserving summer produce! They’re perfect for jam too.

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Mango Salsa

This is the BEST salsa I’ve ever had! We like it best on chicken tacos or straight out of the jar ? Filled with mangoes, tomatoes and bell peppers it freezes perfectly so you can make a bunch and save for later.

Course Appetizer, Sauces and Condiments

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 48

Calories 19cal

Author Ashley Fehr

Ingredients

• 3 large tomatoes diced
• 4 mangoes diced
• 1 red bell pepper diced
• 1/2 diced red onion
• 1 cup water
• 1 can tomato paste 156 mL
• 1/2 cup brown sugar
• 1/2-1 jalalpeno* seeded and finely diced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon cilantro chopped

Instructions

• Add all ingredients to a large pot.
• Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
• Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use (I recommend using freezer bags and laying them flat to freeze).

Video

Notes

*I use ½ of one seeded jalapeno pepper for my salsa, but if you like more spice feel free to throw in the whole pepper! If you add the seeds, it will have even more spice.

Nutrition

Calories: 19cal | Carbohydrates: 4g | Sodium: 51mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 9.4mg | Calcium: 4mg | Iron: 0.1mg

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