Tropical Smoothie Recipe (3 Ways)!

A Tropical Smoothie recipe with mango, banana and pineapple PLUS a surprising ingredient that adds protein and will make your smoothies SUPER creamy!

I’ve had a food epiphany. More specifically, a smoothie epiphany. Or we could call it a “how to add protein and a luscious, creamy texture to your Tropical Smoothie recipe” epiphany!

Whatever you call it, I’m over-the-top excited about it. I make smoothies almost every morning for my girls (they make a fantastic on-the-go breakfast)! I used disposable cups and straws just for this purpose (we do reuse them as often as possible and they’re sturdy enough for that). I’ve talked about how I use tofu in my smoothies, right? Well, I never thought I’d see the day when I found a substitute I love more. But I have. And you’ll never guess what it is…

Cottage cheese.

In my smoothies!

The first time I served this Tropical Smoothie recipe to my girls, their eyes lit up and the both exclaimed that “it’s SO good”!! << I KID YOU NOT. My less-picky eater was aware of the cottage cheese addition but I intentionally kept the other in the dark. I’m not surprised at all that it went over so well with both girls as there’s no cottage cheese flavor, it simply adds a creamy texture that will take all your smoothie recipes to a new delicious level. And all that extra protein your body will get just makes it even better! It’s a great source of long-lasting energy, which is why I try to make sure my girls get plenty before a long day of learning.

Yes, that would be a whopping 14 grams of protein, plus potassium and plenty of Vitamin C! This was the Tropical Smoothie recipe I came up with for the girls, which I also love, but I wanted to up the nutritional ante even more for mine by adding kale, too.

The next day, I made another batch of Tropical Smoothies and once again added kale to mine. I’m slowly trying to get the girls to go for it, too, but that’s taking longer than I’d like. I’m sure no one else can relate to that, right? 😉 I spotted some Serrano peppers in my refrigerator and version #3, the Spicy Tropical Smoothie with Kale recipe was born! This was personally my favorite version, if only because I’ll never get enough of that spicy-sweet combination that I rave about all. the. time. SO good, SO creamy, SO healthy!!

Which got me thinking…I wonder what inventive flavor combinations you guys either already swear by or might come up with if you tried to create your own Superfood smoothie? I really want you to try the cottage cheese trick because I know you’ll love how creamy your smoothies become. So if you find yourself whipping up your favorite smoothie one morning (or even for dinner, as I do sometimes), snap a pic and send it over to me! I’d love to make a little scrapbook of everyone’s favorites by posting them here. Fun, right?!

A final note about my Tropical Smoothies recipe. I love to garnish them with whatever fruit I’ve got, even when I’m making them “just” for us. I threw a strawberry and kiwi on this time (I know, a strawberry isn’t tropical but it sure did taste good) but fresh pineapple is another I like to use. I’ll throw a kiwi into the blender sometimes, too. You can never get too many Superfoods!

More delicious breakfast recipes:

• Raspberry Almond Flour Pancakes
• Baked Oatmeal Cups
• Hash Brown Casserole
• Overnight French Toast Bake
• Ideas for an easy brunch

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Tropical Smoothie Recipe (3 Ways)!

Yield: 2 -3 servings

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

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Ingredients

• 2 cups frozen pineapple
• 1 cup frozen mango
• 2 bananas, frozen if you like but not necessary
• 1 cup Friendship Dairies cottage cheese
• 1 cup almond milk

For the kale version

• Add 2 cups chopped kale

Instructions

1. Place all ingredients into a blender (preferably a Vitamix or similar high-powered blender). Blend until completely smooth. Enjoy immediately.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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