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green pineapple mango smoothie

Food Processor Smoothie (Mango Pineapple Spinach)

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


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)
  • 12 scoops protein powder (optional, for added nutrition)


  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.


  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.


  • 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

Keywords: green smoothie, pineapple mango smoothie, vegan smoothie