Banana, Pineapple, and Mango

1 medium Banana: Best used when ripe (with a few brown spots) for maximum sweetness.
1 cup Pineapple chunks: Fresh is great, but frozen will give you a thicker, frostier texture.
1 cup Mango chunks: Use sweet varieties like Alphonso or Honey mangoes if available.
1/2 cup Greek Yogurt: Plain or vanilla works perfectly to add creaminess and protein.
1/2 cup Milk of choice: Dairy, almond, or coconut milk all work well.
Optional: A squeeze of lime juice for zing or a teaspoon of honey if you prefer it extra sweet.

Prep the Fruit: Peel the banana and break it into smaller chunks. Slice your mango and pineapple into cubes. If you want a thicker, “smoothie bowl” consistency, freeze your fruit pieces for at least two hours before blending.
Layer the Blender: To ensure a smooth blend without taxing your motor, add your liquids first (milk and yogurt). Follow with the soft banana, then the denser pineapple and mango.
Blend: Start on a low speed to break up the large chunks, then increase to high. Blend for about 45–60 seconds until the mixture is completely silky and no fruit fibers remain.
Serve: Pour into a tall glass. For that “Recipe Journal” look from your photo, top with a dollop of whipped cream or extra yogurt and a few fresh mango cubes.

Pro Tip: If the smoothie is too thick, add an extra splash of milk. If it’s too thin, add a few ice cubes or more frozen fruit and pulse again!