Here’s a step-a-step guide for how to make a smoothie in a food processor as opposed to a blender. This Food Processor Smoothie recipe uses mango, pineapple and spinach for a creamy and delicious breakfast or snack option. Vegan and gluten-free.

mango pineapple spinach smoothie served in two glasses

If you don’t have an expensive blender, you can still make creamy smoothies! All you need are ten minutes and a food processor for this mango pineapple smoothie.

Although blenders and food processors are not interchangeable, you can make smoothies in both and the process is very similar.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 FAQs
6 Other Delicious Smoothies You Might Like
7 Food Processor Smoothie (Mango Pineapple Spinach)

Why You Need This Recipe

  • Frozen fruit like pineapple and mango are such a refreshing combo.
  • It’s packed with nutrients. Since pineapple and mango are naturally so sweet, the spinach flavor is very mild. Nut butter and protein powder add protein while the spinach adds fiber and antioxidants.
  • It’s such a breeze to make. It only takes ten minutes and you’ve got an on-the-go breakfast.
  • You don’t even need a blender. I love useful multitaskers in the kitchen and a food processor is just that!

Key Ingredients

ingredients for pineapple mango smoothie

Baby spinach is a nutrient powerhouse and makes a great addition to smoothies with its tender leaves and mild flavor. It blends up nicely and is often disguised by the taste of sweeter fruits like mango.

Frozen mango chunks have an amazing tropical flavor but also thickens up the smoothie without the need for ice.

Frozen pineapple pairs well with mango, adds additional sweetness, and thickens it up too.

Nut butter is an excellent way to pack in natural protein.

Unsweetened plant milk acts as the liquid base and helps all the ingredients blend together. Any kind will work so just use your favorite type or whatever you have on hand. Use canned coconut milk for a truly decadent smoothie.

Recipe Steps

process photos for making a food processor smoothie.

Step One

Fit your food processor with its “S” blade. Place the spinach in the food processor and then top with the mango and pineapple.

Step Two

Add the nut butter and milk.

Step Three

Process on high for 45 seconds or until the fruit starts to break down. Stop and scrape the bowl with a spatula.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Four

Process again until the smoothie is thick and creamy. Pour and serve immediately!

If you like a crunchy texture to your smoothie, feel free to top it with any health boosters you like, such as cacao nibs, bee pollen (not vegan), granola, or shredded coconut.

green smoothie served in a glass with a wedge of fresh pineapple

Recipe Tips & Substitutions

  • You can find both frozen mango chunks and frozen pineapple niblets in the freezer section of your local grocery store.
  • If you don’t have baby spinach, you can also use baby kale in this recipe.
  • If you aren’t on a dairy-free diet, you can use regular dairy milk for this recipe. You can also use yogurt, but you may need to add a little bit of water to help the smoothie blend in the food processor.
  • You can double this recipe if you want to.
  • The nutrition data for this recipe does not include any added protein powder.
  • To make this recipe into a smoothie bowl, reduce the amount of almond milk in half. You may need to stop and scrape down the sides of the food processor bowl a few times to get it to blend properly.
  • Store any leftovers in a covered container in the refrigerator for up to 2 days.
ingredients for food processor smoothie on table

FAQs

Can I make this food processor smoothie in a blender?

Yes! If you do have a blender and want to make this smoothie that works too. Just follow the recipe as directed in the base of a blender instead of a food processor.

Can I add a banana to this smoothie?

Yes if you want to add a banana simply cut it into chunks and add when you add the fruit. You may need to use additional liquid if the smoothie is too thick.

What brand of protein powder is best?

I have a whole list of clean protein powders that are all unsweetened and made with real food ingredients.

What kind of food processor do you recommend?

I use a Breville Sous Chef. A more budget-friendly option is a Cuisinart.

Other Delicious Smoothies You Might Like

Or, check out my entire index of dairy-free smoothies.

green smoothie served in a tall glass

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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green pineapple mango smoothie

Food Processor Smoothie (Mango Pineapple Spinach)

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5 from 1 review

Print Recipe

Here’s a step-a-step guide for how to make a smoothie in a food processor as opposed to a blender. This Food Processor Smoothie recipe uses mango, pineapple and spinach for a creamy and delicious breakfast or snack option. Vegan and gluten-free.

  • Total Time: 10 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 3 handfuls baby spinach
  • 1 1/2 cups frozen mango chunks
  • 1/2 cup frozen pineapple niblets
  • 2 tablespoons nut butter (I like almond butter or peanut butter)
  • 1 1/2 cups unsweetened plant milk (I like almond milk)
  • 1–2 scoops protein powder (optional, for added nutrition)

Instructions

  1. Fit your food processor with its “S” blade.
  2. Place the baby spinach in the base of your food processor. Add the frozen mango and pineapple.
  3. Then, add the nut butter and milk.
  4. Lock on the lid and turn the food processor on high. Let it run for about 30-45 seconds, or until the fruit starts to break down and incorporate with the spinach and milk.
  5. Stop and scrape down the sides of the bowl, if necessary.
  6. Run for an additional 15 seconds on high, or until the smoothie is the desired consistency. It should be thick and creamy.
  7. Pour into two glasses and serve immediately.

Notes

  1. You can find both frozen mango chunks and frozen pineapple niblets in the freezer section of your local grocery store.
  2. If you don’t have baby spinach, you can also use baby kale in this recipe.
  3. If you aren’t on a dairy-free diet, you can use regular dairy milk for this recipe. You can also use yogurt, but you may need to add a little bit of water to help the smoothie blend in the food processor.
  4. You can double this recipe if you want to.
  5. The nutrition data for this recipe does not include any added protein powder.
  6. To make this recipe into a smoothie bowl, reduce the amount of almond milk in half. You may need to stop and scrape down the sides of the food processor bowl a few times to get it to blend properly.
  7. Store any leftovers in a covered container in the refrigerator for up to 2 days.
  8. If you like a crunchy texture to your smoothie, feel free to top it with any health boosters you like, such as cacao nibs, bee pollen (not vegan), granola, or shredded coconut.

Nutrition

  • Serving Size:
  • Calories: 221
  • Sugar: 22.8 g
  • Sodium: 198.4 mg
  • Fat: 10.4 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 29.9 g
  • Fiber: 4.3 g
  • Protein: 6.9 g
  • Cholesterol: 0 mg

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