Spiked Pineapple Mango Smoothie
Celebrate summer with this fruity, boozy smoothie! Whether you’re at home or on the beach, this is the perfect getaway drink.
Tasty Team
75% would make again
4 hr 20 min
4 hr 20 min
Ingredients
for 1 serving
- 1 medium pineapple
- ⅓ cup white rum (80 mL)
- 1 cup coconut milk (240 mL)
- 1 lime, juiced
- 1 tablespoon agave
- kosher salt, small pinch
- 1 cup frozen mango (150 g)
Nutrition Info
- Calories 1128
- Fat 51g
- Carbs 132g
- Fiber 13g
- Sugar 98g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6–8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
- Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid.
- Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
- To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
- Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
- Enjoy!
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