Totally Tropical Smoothie

By Kristina Carrillo-Bucaram | January 06, 2016
Whether you are out in cold weather, in the office, or driving in your car, sometimes you’d rather feel like you were in a tropical paradise. This smoothie takes me back to the beach, under the sun with a big smile on my face. The combination is hydrating and sweet, with a tropical taste that will leave you wanting more!


Makes about 1 quart (32 fluid ounces)

Here's what you need:
2 large mangoes (about 2 pounds), peeled and pitted, cut in chunks
3 bananas, peeled and cut in chunks
¼ ripe pineapple, leaves and rind removed, cored, and cut in chunks (1 ½ to 2 cups)
2 to 3 leaves lacinato (dinosaur) or curly kale, tough stems removed
1 cup fresh young coconut water (from 1 young coconut), or store-bought raw coconut water

Vegetable peeler
Sharp chopping knife
Cutting board
High-speed blender, such as Vitamix
32-ounce Mason jar or large glass for drinking, preferably chilled

Here's what you do:
Put all ingredients in the blender and blend until smooth, starting on the slowest speed and gradually working up to the fastest. Blend on the highest speed until the mixture is uniformly smooth and the sound of the blender is moderately high pitched and steady. Reduce the speed of the blender to the lowest setting before turning it off. Drink immediately, or refrigerate for up to 4 hours in a tightly closed container. Shake before serving.

Peeling Pineapple
To peel a pineapple, cut off the top and bottom, stand it upright, and then use a knife to slice off the rind in strips from top to bottom. To remove the core, cut off the sides of the pineapple, working around the core.

Text excerpted from THE FULLY RAW DIET, © 2016 by KRISTINA CARILLO-BUCARAM. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


  • Totally Tropical Smoothie