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Tropical Mango Pineapple Smoothie with Toasted Coconut

This smoothie combines fresh mango and pineapple blended with ice and coconut milk, creating a creamy, thick beverage. Topped with toasted coconut shavings, it has a smooth texture with a subtly nutty aroma and vibrant fruity flavor, showcasing a rich, cold final presentation.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup frozen mango chunks preferably peeled and pitted
  • 1 cup frozen pineapple chunks preferably peeled and cored
  • 1 cup coconut milk full-fat for creaminess
  • 2 tbsp sugar optional, adjust to taste
  • 2 tbsp toasted coconut shavings for topping
  • 1 cup ice cubes for chilling and thickness

Equipment

  • Blender
  • Toaster or skillet
  • Knife
  • Cutting board
  • Measuring cups

Method
 

  1. Prepare the toasted coconut: Spread coconut shavings evenly on a baking sheet and toast in a preheated toaster or skillet over medium heat. Stir frequently until golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
  2. Measure and prep fruits: Place frozen mango and pineapple chunks in the blender. Add coconut milk, sugar (if using), and ice cubes.
  3. Blend ingredients: Secure the lid and blend on high speed until smooth and creamy, about 30-60 seconds. Stop and scrape down sides as needed. The mixture should be thick, vibrant, and well combined.
  4. Adjust texture: If too thick, add a splash more coconut milk and blend briefly. If too thin, add more ice and blend again until desired consistency is reached.
  5. Pour the smoothie into glasses and sprinkle the toasted coconut shavings generously on top as a garnish. Serve immediately with a straw or spoon.