ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

74% would make again

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

Spiked Pineapple Mango Smoothie

4 hr 20 min

4 hr 20 min


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.


  1. 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.
  2. 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.
  3. 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.
  4. To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
  5. Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
  6. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.