Tropical Sunshine Smoothie

1 medium Banana: Best used frozen for a thicker, creamier “milkshake” texture.
1 cup Mango: Fresh or frozen chunks (frozen yields a colder drink).
1/2 cup Pineapple: Fresh chunks or canned (if using canned, drain the juice first).
1/2 cup Greek Yogurt: Plain or vanilla works well. This provides the creamy body seen in the image.
1 cup Almond Milk: Unsweetened vanilla almond milk adds a nice depth, but any variety works.
Optional: 1 teaspoon of honey or agave if you prefer it sweeter, or a squeeze of lime to brighten the flavors.

Prep the Fruit: If you aren’t using pre-frozen fruit, peel and slice the banana and mango. To get the texture shown in the image, it helps if at least one of the fruits is frozen.
Layer the Blender: To protect your blender blades and ensure a smooth mix, add ingredients in this order:
- Almond milk (liquids first)
- Yogurt
- Mango and Pineapple
- Banana (solids/frozen items last)
Blend: Start on a low speed to break up the large chunks, then increase to high. Blend for 45–60 seconds until the mixture is completely smooth and vibrant yellow.
Adjust Consistency: * Too thick? Add an extra splash of almond milk.
- Too thin? Add a few more frozen mango chunks or a couple of ice cubes.
Serve: Pour into a tall glass. For the look in the photo, you can top it with a few fresh mango cubes or a sprinkle of shredded coconut.

The “Cream” Factor: If you want it extra thick (almost like a smoothie bowl), use Full-Fat Greek Yogurt and reduce the almond milk by 1/4 cup.
Nutritional Boost: Add a tablespoon of chia seeds or flax seeds. They won’t change the flavor but will add fiber and Omega-3s.
Storage: This is best enjoyed immediately, but if you have leftovers, you can freeze them in an ice cube tray and blend them again later for a quick snack.