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Drink recipe · from the recipe book

Kale Mango Pineapple Coconut Basil Smoothie

A bright, herby green smoothie with sweet mango and pineapple, peppery kale, fresh basil and a creamy hint of coconut, blended thick and icy.

Kale Mango Pineapple Coconut Basil Smoothie

Ingredients

  • 1¼ cups300 gWatercold
  • 2⅓ cups chopped50 gKalestems removed, leaves torn
  • ½ whole180 gMangocubed and frozen
  • 1 cup chunks180 gPineapplecut into chunks
  • 3½ tbsp50 gCoconut milk, cannedstirred well
  • ¼ cup leaves6 gFresh basilleaves only
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • 1 tbsp15 gLemon juice

Steps

  1. Prepare first: strip the kale leaves from the stems and tear them, pick the basil leaves, cut the pineapple into chunks, and have the frozen mango cubes ready.
  2. Pour the cold water into the blender, then add the kale and the pumpkin seeds. Blend on high for about 45 seconds until the kale is completely smooth with no flecks.
  3. Add the pineapple, the frozen mango, the coconut milk, the basil and the lemon juice to the blender.
  4. Blend on high for 45 to 60 seconds until thick and creamy, adding a splash more cold water only if it is too thick to move.
  5. Divide evenly between two glasses, half in each, pouring over ice if you like, and serve cold right away.

Allergens: none of the nine major allergens in the ingredients as written.

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

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