What you will need
- One cup of chilled coconut water
- One cup of frozen mango chunks
- One half cup of fresh pineapple
- One small ripe banana
- One quarter teaspoon of ground turmeric
- One teaspoon of fresh lime juice
- A small handful of ice
How to make it
Wash fresh produce unless labeled ready-to-eat. Remove pits, hard seeds, or peel as needed, and cut large pieces to suit your blender.
Add the liquid first, then softer ingredients and fruit. Add frozen pieces gradually if your blender struggles.
Blend until smooth. Stop the blender before scraping or stirring, and add a little liquid if the mixture is too thick.
Taste before adding optional sweetener or extra citrus. Divide into glasses and serve.
Adjust the flavor
Plain water can replace coconut water. Use less banana for a lighter texture, or add yogurt for a tangier, creamier drink.
A useful preparation tip
Taste before adding lime; pineapple may already give enough acidity. Add frozen fruit gradually if your blender struggles.
Serving and keeping it fresh
Make a small batch close to serving for the best texture. Cover and refrigerate promptly if you save a portion. Separation can happen; stir before serving. Fresh homemade juice is untreated, and lemon does not make it shelf-stable.
FoodSafety.gov recommends refrigerating perishable food within two hours, or one hour above 90°F, and keeping the refrigerator at 40°F or below.
Portions and ingredients
Fruit size and optional ingredients can change the final quantity. Use the ingredient labels and actual portions if you track nutrition. Check packaged ingredients for allergens and choose substitutions that suit your needs.
For more preparation choices, see our smoothie troubleshooting guide. You can change a recipe to suit your taste without needing a health promise attached to it.
