How to Make the Best Tropical Green Detox Smoothie
This tropical green detox smoothie is a refreshing, nutrient-packed drink made with spinach, pineapple, mango, banana, and coconut water. It’s naturally sweet, quick to make, and perfect for boosting energy, supporting digestion, and starting your day on a healthy note.
Equipment
- High-speed blender – for a smooth, creamy texture
- Cutting board – to prep fruits and vegetables
- Sharp knife – for chopping ingredients
- Measuring cups and spoons – to portion liquids and boosters
- Glass or mason jar – for serving your smoothie
Ingredients
- 1 cup fresh spinach (or kale)
- ½ cup pineapple chunks (fresh or frozen)
- ½ cup mango chunks (fresh or frozen)
- 1 ripe banana
- ½ cucumber, sliced and peeled
- ¾ cup coconut water (or unsweetened almond milk)
- 1 tbsp chia seeds (optional)
- 1 tbsp grated ginger (optional)
- Ice cubes (optional, for a thicker texture)
Instructions
- Wash all fresh produce thoroughly. Peel and slice the banana, chop the mango and pineapple into chunks, and slice the cucumber.
- Add the coconut water or almond milk first, followed by spinach, cucumber, banana, pineapple, mango, and any optional add-ins like chia seeds or ginger.
- Blend on high for 30–60 seconds or until the smoothie reaches a creamy, lump-free consistency.
- If it’s too thick, add more liquid. If you want a cooler blend, toss in a few ice cubes and blend again.
- Pour into a tall glass or smoothie jar. Garnish with a kiwi slice, mint leaf, or a sprinkle of chia seeds if desired. Best served fresh!180
Notes
Tips & Variations
- Add one scoop of plant-based or whey protein for a filling breakfast smoothie.
- Swap a banana for half an avocado to reduce sugar while keeping it creamy.
- Freeze the ingredients in pre-portioned bags for quick meal prep.
- To store, refrigerate in an airtight container and enjoy within 24 hours. Shake well before drinking.