Rehydrate yourself with this refreshing tropical green smoothie. It’s made with mangos, coconut, bananas, and spinach. Finished in just 5 minutes for an energizing and wholesome breakfast or midday meal.
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Raise your tropical green smoothie and toast to spring!
Okay, I know we’re not officially there yet; there are still three weeks before the equinox but February is nearly behind us. The rain (at least for now) has taken a break. The sun is shining and I couldn’t be more excited. You all know that March is my FAVORITE month, right? Let’s recap:
- Spring starts
- Baseball starts
- My birthday
- Spring break
How many more reasons does one need?
Now that March is near, let’s celebrate with a wholesome and refreshing smoothie. This green smoothie recipe is one of my go-to recipes and, no matter how many times I make it, it never gets old.
Let’s take a closer look.
Ingredients & Substitutions
While the recipe below is my favorite green smoothie recipe, there are, in truth, endless variations. You can experiment with a different smoothie every day of the week for a fully satisfying breakfast.
This smoothie allows for a lot of variation. For more protein, add your favorite protein powder, extra chia seeds, or nut butter. Almond butter works well! You can also consider adding Maca Powder and Ashwagandha Powder for mood and energy-boosting properties. (<<affiliate links)
Ingredient Notes
- Fruit – I use a combination of banana, mango, and pineapple for this tropical green smoothie.
- Coconut Water – You can also use regular water or your favorite non-dairy milk
- Spinach – Feel free to substitute this for kale.
- Shredded Coconut
- Superfood Add-ins (optional) – You can add a variety of superfoods for a healthy boost. A few of my favorites are Chia Seeds, Maca Powder, Ashwagandha Powder. These all have incredible benefits for your mood, energy, heart, and overall health.
Serving and Storing
Serving – Serve your smoothies immediately!
Storing – Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.
Tips and Tricks
- 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.
- Enjoy your Green Smoothie immediately! Top with extra coconut flakes or chia seeds and enjoy. As smoothies sit out at room temperature, they become thick and slimy.
Frequently Asked Questions
Yes! If you want a banana-free option, substitute 1/2 cup silken tofu.
This smoothie should be eaten enjoyed immediately. If you do have leftover smoothie, freeze it in popsicle molds for a healthy midday snack!
For sure! Just reduce the coconut water by 1/2 cup and you will have a thicker consistency to be enjoyed through a spoon. Top with kiwi, coconut, blueberries, or your favorite toppings of choice.
More Vegan Smoothie Recipes
- 3-Ingredient Peanut Butter Protein Shake
- Chocolate Hazelnut Smoothie Bowl
- Healthy Pumpkin Pie Smoothie
- Blueberry Coconut Smoothie Bowl
Get all my smoothie and smoothie bowl recipes for more inspirations.
Tropical Super Smoothie
Ingredients
- 1 cup coconut water
- 1 large banana sliced
- 1 large handful fresh spinach
- 1/2 cup frozen mango
- 1/2 cup frozen pineapple
- 2 tablespoons shredded coconut
- 1 tablespoon chia seeds
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
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Mya says
Excellent!
Aiming for a protein boost, tofu version, no banana. Used frozen tofu – so hot in Texas!
Juan Pedro Moreno says
This smoothie looks great!
I will try it soon and enjoy all the benefits of the fresh and natural products.
Thanks for sharing
gabrielle@RunCookLaugh.com says
Your smoothie looks delicious! I have to give it a try. I love making smoothies for myself and my boys.