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Mango Monsoon Tropical Smoothie Recipe

Mango Monsoon Tropical Smoothie

A tropical explosion of mango, pineapple, papaya, guava, and passion fruit blended with creamy coconut. This refreshing copycat of Tropical Smoothie Cafe's popular Mango Monsoon is ready in 5 minutes and easily customizable for any dietary needs!
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Prep Time 5 minutes
Servings: 2 Servings
Course: Drinks
Cuisine: Tropical
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 Cups Frozen Mango Chunks
  • 1 Cup Frozen Pineapple Chunks
  • 1/4 Cup Papaya Chunks Fresh or Frozen
  • 2 Tablespoons Guava Puree Or Guava Juice
  • 2 Tablespoons Passion Fruit Juice
  • 1/2 Cup Coconut Milk Canned or Carton
  • 1/4 Cup Greek Yogurt Optional, Omit for Vegan
  • 1 Tablespoon Honey For Extra Sweetness
  • 1 Cup Ice Cubes ONLY if using fresh fruit instead of frozen

Equipment

  • High-powered blender
  • Measuring cups and spoons
  • Two tall glasses (16-20 oz each)
  • Rubber spatula

Method
 

  1. Add liquid ingredients first to your blender: coconut milk, passion fruit juice, and Greek yogurt (if using). This prevents the frozen fruit from jamming the blender blades.
  2. Add the soft fruit next: papaya chunks and guava puree. Then add all frozen fruit on top: mango and pineapple chunks.
  3. Blend on high speed for 45-60 seconds, using the tamper (if your blender has one) to push ingredients toward the blades. Blend until completely smooth with no chunks remaining.
  4. Taste and adjust: Add honey if you prefer it sweeter, more coconut milk if too thick, or a handful of ice if using fresh fruit and want it colder.
  5. Pour into two tall glasses and serve immediately. Garnish with a fresh mango slice, pineapple wedge, or tropical umbrella for that authentic cafe experience!

Notes

Storage: Refrigerate in an airtight container for up to 24 hours. Shake well before drinking as separation is natural. Freeze as popsicles or in ice cube trays for 2-3 months.