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

Mango Pineapple Smoothie

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Category: Smoothie
  • Method: Blender
  • Cuisine: American
  • Diet: Vegan


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

Keywords: mango pineapple smoothie, mango protein smoothie