Mango Pineapple Shake

I’ve gone through lots of breakfast phases in my life. When I was young, I often ate what my parents referred to as the prison breakfast–toast and water. When I got a little older, I started eating granola bars for breakfast, because I needed something quick. In high school, I rarely ate breakfast, because when I woke up I wasn’t hungry. If I did eat, it would usually be a piece of fruit.

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Summer breakfasts were different only because I swam. I’d eat lots of fruit, some vegetables and two or more eggs every morning after practice, but that was the most involved my food ever really got. But recently, I’ve fallen back in love with the idea of having breakfast every morning.


I’m going through a phase of making lots of yogurt, smoothies and breakfast shakes, and it’s some of the most fun I’ve ever had with breakfast. In addition, I’m actually getting some nutrition in the morning until starving myself until whenever I can get my hands on food (sophomore and junior year, that was third period). Still, even if I exercise, I find it hard to be hungry for a lot of food in the morning. That led me to making things like this shake; it’s nutritious and filling, but the recipe only makes about a half pint, making it the perfect size for a weekday breakfast.

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I’m still the kind of person who doesn’t want to eat if she’s not hungry, but I’ve found a way to get the nutrition I need from my breakfast without totally overloading myself with calories I don’t need. Breakfast may not be the end all be all of important meals, but it’s undisputedly a good idea to eat something before you go about your day, even if it’s only a half pint.


  • ¼ cup coconut water
  • ¾ cup frozen mango chunks
  • 2-4 pineapple chunks
  • 1 banana
  • 1 sprig of mint (for garnish)


In a blender, pulse the coconut water, mango, pineapple and banana until smooth and thick. It might be hard for the blender to get it all. If it sticks, try adding a little bit more coconut water or using a spatula to crush the fruit a little manually.

Pour into a half pint mason jar and garnish with a sprig of mint, for flavor and aesthetic.


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