
How To Make Pineapple Mango Smoothie
The sweet and invigorating pineapple smoothie gets a kick. Adding white rum to this pineapple mango smoothie gives it a hint of bitterness.
Serves:
Ingredients
- 1pineapple,medium
- â…“cupwhite rum
- 1cupcoconut milk
- 1pclime,juiced
- 1tbspagave
- kosher salt
- 1cupfrozen mango
Instructions
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Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin.
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Cut the inside of the pineapple into 6 to 8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell.
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Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
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Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer.
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Freeze for 4 hours, or until frozen solid.
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Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
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Add the rum, coconut milk, lime juice, agave, salt, and frozen mango to the blender. Blend until smooth.
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Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
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Enjoy!
Nutrition
- Calories:Â 1248.79kcal
- Fat:Â 50.05g
- Saturated Fat:Â 43.00g
- Monounsaturated Fat:Â 2.41g
- Polyunsaturated Fat:Â 1.04g
- Carbohydrates:Â 172.67g
- Fiber:Â 18.23g
- Sugar:Â 127.58g
- Protein:Â 11.27g
- Sodium:Â 3391.64mg
- Calcium:Â 200.66mg
- Potassium:Â 1831.37mg
- Iron:Â 10.87mg
- Vitamin A: 117.59µg
- Vitamin C:Â 514.41mg
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