There are many different kinds of tropical smoothies, including those made with pineapple, mango, lemon, banana or other tropical fruit. Additional ingredients vary widely and may include ice cubes, yogurt, milk or sweetener.
Betty Crocker’s freeze-ahead tropical smoothies recipe makes 24 servings. Divide 3 16-ounce bags of frozen tropical fruit among 8 quart-size resealable plastic freezer bags. Add 1/2 cup of vanilla yogurt and 1/4 cup of thawed frozen orange juice concentrate to each bag. Seal and freeze bags up to 3 months. Slightly thaw frozen bags in refrigerator when ready to prepare. Add contents of one bag to a blender along with 1 cup cold water. Cover and blend on high speed for 30 seconds or until smooth. Serve promptly.
Good Housekeeping’s tropical mango smoothie recipe makes 1 serving. Combine 1/2 cup of pineapple juice, 1 diced mango, 1 banana, 2 teaspoons of fresh lime juice, 1/2 teaspoon of grated, peeled fresh ginger and 3 ice cubes in a blender. Blend until smooth and serve.
Imperial Sugar’s tropical smoothie recipe features tapioca pearls and makes 3 to 4 servings. Cook 1 cup tapioca pearls, following package instructions, with 1 tablespoon of sugar in a large pot of boiling water; drain thoroughly. Blend 1 banana, 1 cup of diced frozen pineapple, 1 cup of diced frozen mango, 1 cup of Greek yogurt, 1/4 cup of unsweetened coconut milk and 1 tablespoon of sugar in a blender until smooth. Add 1/4 cup of cooked tapioca pearls to each serving glass and top with fruit mixture to serve.