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Drink recipe · from the recipe book

Chocolate Mango Pineapple Soy Smoothie

A thick, frosty chocolate smoothie where rich cocoa meets bright mango and tangy pineapple, finished with a creamy coconut note.

Chocolate Mango Pineapple Soy Smoothie

Ingredients

  • 1½ cups (350 ml)360 gSoy milk, originalcold
  • ½ whole165 gMangodiced and frozen
  • ¾ cup chunks120 gPineapplecut into chunks and frozen
  • 3 tbsp16 gUnsweetened cocoa powder
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1 date24 gMedjool dates, pittedchopped
  • 2 tbsp30 gCoconut milk, canned
  • 1 tbsp10 gSemisweet chocolate chipsfinely chopped

Steps

  1. Prepare the fruit ahead: dice the mango and cut the pineapple into chunks, then freeze them on a tray until firm, about 2 hours.
  2. Chop the date and finely chop the chocolate chips; set the chocolate chips aside for topping.
  3. Pour the soy milk and coconut milk into the blender, then add the Greek yogurt, the unsweetened cocoa powder and the chopped date.
  4. Blend on low for about 20 seconds until the unsweetened cocoa powder is fully mixed in and the date is broken down.
  5. Add the frozen mango and frozen pineapple and blend on high until thick and smooth, about 45 seconds, scraping down the sides once if needed.
  6. Divide the smoothie between two chilled glasses, pouring over ice if you like.
  7. Sprinkle half of the chopped chocolate chips over each glass and serve right away.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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