Can I make the mango pineapple smoothie without protein powder?

Yes. Just leave out the powder and add an extra tablespoon of peanut butter, a spoonful of silken tofu, or a few more chia seeds instead – that adds natural protein and keeps the texture creamy. The smoothie will simply taste a touch sweeter and milder.

Can I use fresh fruit instead of frozen?

Absolutely. With fresh mango and pineapple the smoothie is less icy and a bit thinner – just toss a handful of ice cubes into the blender so it stays cold and thick. Frozen fruit naturally gives you a thicker, frostier result.

Can I make the smoothie ahead of time?

It tastes best blended fresh. You can keep it airtight in the fridge for up to a day – just shake or re-blend it before drinking, since the layers settle. Alternatively, freeze the fruit and powder in portioned smoothie packs and blend with coconut water in the morning.

What can I use instead of coconut water?

If you don't have coconut water, unsweetened plant milks such as almond, oat or coconut milk, freshly squeezed orange juice, or simply cold water all work. Coconut water keeps the smoothie especially light and refreshing, while the alternatives make it creamier or fruitier.

Is this protein smoothie good for breakfast or post-workout?

Yes, both. With around 25 g of protein from protein powder, peanut butter and chia seeds it's filling and supports recovery after a workout, while mango and pineapple give you quick energy. For breakfast, stir in a few oats or a spoonful of granola to make it even more satisfying.

Mango Pineapple Protein Smoothie – vegan in 5 min

Name: Mango Pineapple Protein Smoothie
Prep time: 5 min
Total time: 5 min
Yield: 1 large glass
Ingredients: 250 ml (8.5 fl oz) coconut water; 150 gr (5.3 oz.) frozen mango chunks; 120 gr (4.2 oz.) pineapple chunks; 1/2 banana; 1 lemon; 1 tsp chia seeds; 1 Tbsp peanut butter; 1 tsp freshly grated ginger; 2 Tbsp protein powder; ice cubes

Hello lovelies, now that the sun is properly warm again, almost every morning around here starts at the blender. On hot days I rarely feel like a heavy breakfast, but heading out the door on empty isn't an option with two girls and my own workout routine. The answer is this mango pineapple protein smoothie – fruity, creamy, made in five minutes and filling enough to carry me right through to lunch.

Vegan mango pineapple smoothie in a glass, side view, garnished with lemon and passionfruit

The base is frozen mango and pineapple with coconut water – that makes it naturally ice-cold, light and wonderfully tropical, without any dairy. To make it genuinely filling, in go a spoonful of peanut butter, chia seeds and an unflavoured protein powder: together that's around 25 g of protein per glass. The half banana brings the velvety creaminess, a squeeze of lemon the freshness, and a teaspoon of freshly grated ginger that little extra you only notice on the second sip.

Mango pineapple protein smoothie from above, topped with fresh passionfruit pulp

To serve, I love topping the smoothie with a little passionfruit pulp – it looks pretty and adds a lovely tart note. My girls love it straight from the glass; on training days I make mine a little thicker and spoon it up as a bowl. Either way, it's best enjoyed right away, while it's still fresh and frosty.

Served vegan mango pineapple smoothie shot from a high angle, with passionfruit as a topping

If you love smoothies as much as we do, be sure to try my 2 delicious smoothie recipes for a green boost, these delicious recipes with coconut water, and for the hot days the zingy blackberry melon refresher.

Mango Pineapple Protein Smoothie

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