Tropical Breakfast Smoothie

Made with a blend of cashew milk, pineapple juice, Greek yogurt, bananas and mangoes, this tasty smoothie is very low in fat and sodium, and high in calcium, fiber, potassium, Vitamin C, Vitamin E and Vitamin B12. Perfect for breakfast, it’s not only nutritious, but hearty enough to easily keep you satisfied until lunch.

Tropical Breakfast Smoothie

Tropical Breakfast Smoothie

4.5 from 4 votes
Leave a Review »
A creamy, nutritious breakfast smoothie made with cashew milk, pineapple juice, Greek yogurt, banana, mango, flax seeds, chia seeds and spices.
Yield: 2 servings
Prep: 5 minutes
Total: 5 minutes
Print Recipe Pin Recipe Save Recipe

Ingredients

  • 1-3/4 cup unsweetened cashew milk, substitute almond or skim milk
  • 1/4 cup pineapple juice
  • 1 tablespoon brown flax seeds
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 cup plain Greek yogurt
  • 2 medium bananas
  • 1 cup cubed mango, frozen is fine
  • 3/4 cup ice cubes, or 1/2 cup crushed ice

Instructions

  • Add the cashew (or almond) milk, pineapple juice, flax seeds, chia seeds, cinnamon, turmeric and Greek yogurt in a blender.
  • Blend on high speed until the mixture is smooth and the seeds are pureed, 20 to 30 seconds.
  • Add the bananas, mango cubes and ice. Blend at high speed until smooth and creamy, 20 to 30 seconds more.
Author: Lynne Webb
Course: Breakfast & Brunch
Cuisine: American
Keyword: banana mango smoothie, cashew milk, chia seeds
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!