Pineapple, passion fruit and mango smoothie

Ingredients

• 3 slicespineapple, fresh or tinned in syrup
• 1passion fruit (maracujá)
• 1mango
• 500 mlorange juice
• to tastesugar

Instructions

1. 1

   Dice the pineapple

   Cut the pineapple slices into small cubes.

2. 2

   Prepare the passion fruit

   Rinse the passion fruit and cut it in half.

3. 3

   Scoop out the pulp

   Use a teaspoon to scoop out the pulp, then remove the seeds.

4. 4

   Cut the mango

   Wash and peel the mango, then cut it in half lengthways.

5. 5

   Remove the stone

   Cut around the stone with a knife to take it out, then dice the flesh.

6. 6

   Add the fruit

   Put the prepared fruit in a blender and add sugar to taste.

7. 7

   Blend with juice

   Pour in the orange juice and blend for one minute.

8. 8

   Chill the smoothie

   Place the smoothie in the fridge for one hour.

9. 9

   Pour into glasses

   After chilling, pour the smoothie into large drink glasses.

10. 10

    Serve chilled

    Serve the pineapple, passion fruit and mango smoothie with a straw.

What is this fruit smoothie?

This is a chilled blend of tropical fruit and orange juice, with pineapple, mango and passion fruit providing its main flavours. It is a simple Italian-style home smoothie rather than a dish tied to a specific regional tradition.

The combination works because the mango and pineapple bring sweetness while passion fruit adds a sharper, fragrant note. Orange juice makes the fruit easy to blend into a pourable drink.

Nutrition and macros by portion

The nutrition label shows one serving as written: 112 calories, 2g protein, 27g carbs, 0g fat.

Most of the carbohydrates and sugars come from the fruit and 500 ml of orange juice; added sugar and pineapple in syrup would raise them further. There is very little fat or protein in the drink. For a more balanced serving, pair it with a protein-rich food such as plain yoghurt.

Choosing the fruit

Pineapple: Fresh slices give a clean, tangy flavour; tinned slices in syrup make the drink sweeter. Drain tinned pineapple before dicing it.

Mango: Use a ripe mango that gives slightly when pressed, but is not mushy. A ripe fruit blends more smoothly and needs less added sugar.

Passion fruit: Choose one with aromatic pulp. The method removes the seeds, so scoop out the pulp carefully before separating them.

Removing passion fruit seeds

Seed removal: Scoop the pulp into a small sieve and press it gently with a spoon to collect the juice and pulp while leaving the seeds behind. Avoid pressing too hard, which can force seeds through.

If you prefer a smoothie with a little crunch, the seeds can be left in, though that changes the method's intended texture.

Getting a smooth texture

Dicing: Cut the pineapple and mango into similarly sized pieces so they blend evenly. Smaller pieces are especially helpful if your blender is not very powerful.

Blending: Blend for the specified one minute, then check whether any fruit pieces remain. The drink should be pourable; the orange juice provides the liquid base.

Balancing the sweetness

Taste first: Pineapple, mango and orange juice can all be sweet, particularly if the pineapple is tinned in syrup. Add sugar gradually rather than assuming the full amount is needed.

Fruit choice: If the blend tastes very sweet, a sharper passion fruit can balance it. The recipe does not specify an amount of sugar, so adjust it to your taste.

Chilling and serving

Chill: Refrigerate the blended drink for one hour as directed. This gives it time to become thoroughly cold before serving.

Serve: Pour into large drink glasses and offer straws. Stir the smoothie before pouring if it has settled during chilling.

What to serve alongside

Serve this smoothie as a refreshing drink with breakfast or a light snack. It pairs well with plain yoghurt, toast or a savoury breakfast, which can offset the fruit's sweetness.

Recipe notes & tips

• Taste the fruit blend before adding sugar, especially when using pineapple in syrup.
• Cut the mango and pineapple into small, even cubes to help them blend.
• Use a sieve to remove passion fruit seeds without losing much of the pulp.
• Chill the smoothie for the full hour for a cold serving.
• Stir the drink before pouring if it separates in the fridge.

Variations

• Keep the seeds: Leave the passion fruit seeds in for a little crunch.
• Use fresh pineapple: Choose fresh slices for a less syrupy, sharper flavour.
• Add yoghurt: Blend in plain yoghurt for a creamier drink.
• Adjust the citrus: Replace some orange juice with water for a less sweet smoothie.
• Add ice: Blend in a few ice cubes for a colder drink, serving straight away.

Common mistakes to avoid

• Adding sugar too soon: Taste the fruit and juice first, then sweeten gradually.
• Using unripe mango: Choose a ripe mango so the flesh blends smoothly and tastes sweet.
• Leaving large chunks: Dice the fruit evenly to help it blend in the specified time.
• Pressing seeds through the sieve: Work gently so the smoothie stays free of passion fruit seeds.
• Skipping the chill: Refrigerate for one hour before serving as directed.

How to store

Keep covered in the fridge and drink within 24 hours for the freshest flavour. Stir well before serving; this smoothie is best served cold and is not suited to reheating.

Frequently asked questions