📝 About This Recipe
Transport your senses to a secluded white-sand beach with this luxurious, creamy tropical punch smoothie. This vibrant blend marries the acidic brightness of fresh pineapple and passion fruit with the velvety richness of coconut cream and ripened mango. It is a sophisticated take on a classic punch, reimagined with a frost-kissed texture that makes it the ultimate refreshing escape.
🥗 Ingredients
The Frozen Base
- 2 cups Frozen Mango Chunks (preferably Alphonso or Kent variety)
- 1.5 cups Frozen Pineapple Tidbits (sweetened in their own juice)
- 1 large Frozen Banana (sliced and fully frozen for creaminess)
The Tropical Nectar
- 1 cup Full-Fat Coconut Milk (canned, shaken well)
- 1/2 cup Fresh Orange Juice (freshly squeezed)
- 1/4 cup Passion Fruit Pulp (with or without seeds)
- 2 tablespoons Lime Juice (freshly squeezed for acidity)
- 1-2 tablespoons Agave Nectar (optional, depending on fruit ripeness)
- 1/2 teaspoon Vanilla Bean Paste (adds a floral depth)
The Garnish & Finish
- 4 sprigs Fresh Mint Leaves (clapped to release oils)
- 2 tablespoons Toasted Shredded Coconut (for a nutty crunch)
- 4 pieces Maraschino Cherries (stem-on)
- 4 slices Fresh Pineapple Wedges (for the glass rim)
👨🍳 Instructions
-
1
Place your serving glasses in the freezer 10 minutes before starting to ensure the smoothie stays frosty while serving.
-
2
Prepare the liquid base by whisking the coconut milk, fresh orange juice, lime juice, and vanilla bean paste together in a small pitcher.
-
3
Add the frozen mango chunks and frozen pineapple tidbits to a high-speed blender container.
-
4
Layer the frozen banana slices on top of the other frozen fruits; the banana acts as an emulsifier for a smoother texture.
-
5
Pour the liquid nectar mixture over the frozen fruit, allowing it to seep down into the blades.
-
6
Add the passion fruit pulp to the blender. If you prefer a completely smooth texture, strain the seeds out beforehand.
-
7
Secure the lid tightly and start the blender on the lowest speed, gradually increasing to high.
-
8
Use the blender's tamper tool to push the frozen fruit down into the blades, ensuring no air pockets form.
-
9
Blend on high for 45-60 seconds until the mixture is thick, glossy, and completely smooth with no visible fruit chunks.
-
10
Taste the smoothie; if the pineapple was particularly tart, add 1 tablespoon of agave nectar and pulse for 5 seconds to incorporate.
-
11
Remove the chilled glasses from the freezer and pour the smoothie evenly among the four glasses.
-
12
Garnish each glass with a sprinkle of toasted coconut and a sprig of fresh mint.
-
13
Finish by sliding a pineapple wedge onto the rim and dropping a cherry on top for that classic punch aesthetic.
💡 Chef's Tips
Always use frozen fruit instead of ice cubes to prevent the punch from becoming watered down. If the mixture is too thick to blend, add liquid in 2-tablespoon increments (coconut water works great here). For an extra layer of flavor, zest the lime into the blender before juicing it. To make it a 'Boozy Punch,' add 2 ounces of white rum per serving before blending. Ensure your bananas are 'spotted' before freezing; this provides the highest natural sugar content.
🍽️ Serving Suggestions
Pair with spicy coconut shrimp or jerk chicken skewers to balance the heat. Serve alongside a fresh jicama and citrus salad for a light brunch. Great as a non-alcoholic welcome drink for summer garden parties. Accompany with thin ginger snap cookies for a spicy, crunchy contrast. Serve in hollowed-out pineapple shells for a dramatic, tropical presentation.