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.
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.
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.
Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
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.
Freeze for 4 hours, or until frozen solid.
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.
Add the rum, coconut milk, lime juice, agave, salt, and frozen mango to the blender. Blend until smooth.
Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
- Calories: 1248.79kcal
- Fat: 50.05g
- Saturated Fat: 43.00g
- Monounsaturated Fat: 2.41g
- Polyunsaturated Fat: 1.04g
- Carbohydrates: 172.67g
- Fiber: 18.23g
- Sugar: 127.58g
- Protein: 11.27g
- Sodium: 3391.64mg
- Calcium: 200.66mg
- Potassium: 1831.37mg
- Iron: 10.87mg
- Vitamin A: 117.59µg
- Vitamin C: 514.41mg
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