Enjoy this refreshing mango pineapple smoothie for a healthy breakfast or snack.

Two jars of green smoothie with glass straws in them. A few pieces of spinach are scattered around the jars.

You’ll love the tasty tropical flavour of this creamy green blend! It’s the perfect way to enjoy nutritious foods like mango, pineapple, cucumber and spinach.

This healthy smoothie is made with simple ingredients and is great for a quick breakfast, energizing snack or way to refuel after a workout. If you love green smoothies, this Kale Spinach Smoothie and Beet Orange Smoothie are a great way to sneak in some veggies too.

Recipe Features

  • Dietary Needs: Vegan, gluten-free.
  • Packed with protein, fibre and micronutrients.
  • Light, refreshing tropical taste and smooth, creamy texture.

Ingredient Notes

Visual list of ingredients for making a vegan mango pineapple smoothie recipe with almond milk, spinach and cucumber.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Mango & Pineapple: Fresh or frozen works but it’s best if at least one of them is frozen.
  • Cucumber: Fresh or frozen cucumber works. Can be substituted with zucchini, cauliflower or celery.
  • Spinach: Fresh or frozen spinach works. Can be substituted with fresh or frozen kale.
  • Protein Powder: Use vanilla plant-based protein powder to add protein and sweeten the smoothie. Can be substituted with 1 small frozen banana.
  • Almond Milk: Can be submitted water, coconut water or any plant-based milk such as oat milk, cashew milk or soy milk. Half orange juice, apple juice or cranberry juice and half water is also good!

The recipe as written is meant to serve one but it makes a large 1 L serving, so it can easily serve 2 as a smaller portion or snack.

Cucumber, spinach, mango chunks and protein powder in a blender container.


This smoothie is easy to customize with different add-ins and substitutions.

Powders: Try 1-2 tsp spirulina, chlorella, moringa or matcha for a boost of extra nutrients and antioxidants. Spirulina and chlorella have a fairly strong flavour, so start with 1/2 tsp and taste first. Moringa is more mild, I’d suggest 1 tsp. Matcha contains caffeine so is best enjoyed in the morning – use 1-2 tsp matcha powder at your discretion.

Nut Butters: I love this smoothie with peanut butter added. Try 1-2 tbsp almond butter or peanut butter for a yummy, creamy twist. This is also helpful if you need extra calories.

Seeds: Try up to 3 tbsp hemp seeds for extra healthy fats and protein. You can also do 1-2 tbsp chia seeds or ground flax. If you do not have a high-speed blender you might want to skip these ingredients otherwise your smoothie may be grainy.

Yogurt: To add creaminess and probiotics, add up to 1/3 cup of your favourite plain or vanilla non-dairy yogurt.

Smoothie Bowl: Reduce the liquid to 1/2 cup to make a mango pineapple smoothie bowl. Be sure to add the liquid first then the rest of the ingredients. Start blending on low until it “catches” then slowly increase speed. You may need to stop a few times to scrape the sides or use a tamper to get it to blend.

Pouring a green mango smoothie from a blender into a small jar.


Can I use canned coconut milk?

You definitely can but I find canned coconut milk a bit rich for smoothies. It’s up to you!

If you’d like to use canned coconut milk, I’d suggest replacing a portion of a lighter milk or water with:

• up to 1/2 cup light coconut milk
• up to 1/4 cup full-fat coconut milk

For example, use 1 cup almond milk or water and 1/2 cup light coconut milk.

Can I omit the protein powder?

To make this smoothie without protein powder, reduce the liquid by 1/4 cup and consider adding up to a whole frozen banana for additional sweetness and thickness.

Can I make this in advance?

Sure! Smoothies are best fresh but you can store them in the fridge for up to 2 days. It won’t be quite as thick when you go to drink it but it will still taste delicious.

You can also freeze leftover smoothie in an ice cube tray then transfer to a freezer bag or container. The frozen smoothie cubes can be re-blended with a liquid of choice or added to another smoothie.

Two jars of creamy green mango pineapple smoothie with a few pieces of spinach scattered around them.

More Smoothie Recipes

Here are some more veggie-packed smoothie recipes to try:

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Two jars of creamy green mango pineapple smoothie with a few pieces of spinach scattered around them.

Mango Pineapple Smoothie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan
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This green mango pineapple smoothie with cucumber and spinach is light, refreshing and so delicious!


  • 1 cup fresh or frozen mango chunks (140 g)
  • 1 cup frozen pineapple chunks (140 g)
  • 1 cup sliced cucumber (120 g)
  • 2 cups fresh spinach (66 g)
  • 1 1/2 cup unsweetened almond milk (350 mL)
  • 1 scoop vegan vanilla protein powder (30 g)


  1. Add the liquid to the blender first then add the rest of the ingredients.
  2. Start blending on low then slowly increase to high. If needed, add a bit more liquid if it’s too thick to blend. Blend on high until completely smooth and creamy.
  3. Pour into a glass and enjoy.


This recipe makes 1 large smoothie or 2 smaller smoothies.

Swaps: You can substitute celery or zucchini for the cucumber and any leafy green such as kale for the spinach. Liquid can be any plant-based milk, water or coconut water. Protein powder can be substituted with 1 small frozen banana.


  • Serving Size: 1
  • Calories: 454
  • Fat: 5 g
  • Carbohydrates: 85 g
  • Fiber: 10 g
  • Protein: 26 g