Mango Piña Colada Smoothie

by on with No Comments

Makes: 2 servings

Serving Size: 1 cup

INGREDIENTS

  • 1 cup nonfat plain Greek yogurt
  • 3/4 cup frozen pineapple
  • 3/4 cup frozen mango
  • 1/2 cup “lite” coconut milk (see Tip)
  • Unsweetened coconut flakes for garnish

PREPARATION

  1. Combine yogurt, pineapple, mango and coconut milk in a blender. Puree until smooth. Garnish with coconut flakes, if desired.

TIPS & NOTES

  • Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.

NUTRITION

Per serving: 182 calories; 5 g fat (3 g sat, 0 g mono); 6 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 18 g total sugars; 13 g protein; 2 g fiber; 57 mg sodium; 330 mg potassium.

7 SmartPoints

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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