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Drink recipe · from the recipe book

Frosty Chocolate Mango Pineapple Tahini Smoothie

A thick, frosty chocolate smoothie with tropical mango and pineapple, nutty tahini, a little fresh ginger and a bright squeeze of lime over a creamy homemade oat milk.

Frosty Chocolate Mango Pineapple Tahini Smoothie

Ingredients

  • ½ cup40 gOld-fashioned rolled oats
  • 1⅔ cups400 gWatercold
  • 1¼ cups diced200 gMangocut into chunks
  • 1 cup chunks150 gPineapplecut into chunks
  • 3 tbsp16 gUnsweetened cocoa powder
  • 1 tbsp16 gTahinistirred well
  • 1 date24 gMedjool dates, pittedchopped
  • 2 tsp grated4 gFresh gingerpeeled and grated
  • 2 tsp10 gLime juice

Steps

  1. The night before, stir the oats into the cold water in a covered jar and soak in the fridge for at least 8 hours.
  2. At the same time, spread the mango chunks and pineapple chunks on a parchment-lined tray and freeze overnight until solid.
  3. In the morning, pour the soaked oats and their water into the blender and blend on high for about 1 minute until smooth; this is your oat milk, and it stays in the blender.
  4. Add the chopped dates, the unsweetened cocoa powder, the tahini, the grated ginger and the lime juice to the oat milk in the blender.
  5. Blend for 30 seconds until the dates are fully broken down and the unsweetened cocoa powder is completely smooth with no dry lumps.
  6. Add the frozen mango and frozen pineapple and blend on high, stopping to scrape down the sides, until thick and frosty.
  7. Pour half the smoothie into each of two glasses, over ice if you like, and serve cold right away.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Sesame. Some brands contain gluten.

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

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