This Detox Island Green Smoothie is a copycat of the popular smoothie chain Tropical Smoothie Café. It’s a little bit sweet, a little bit spicy, and loaded with antioxidants!
Why You’ll Love it:
Make your favorite Tropical Smoothie Café drinks at home for a fraction of the price!
Their detox island green smoothie is one of my favorites, but it costs upwards of 6 dollars. That price point adds up fast when you’re an avid smoothie drinker like myself.
IMHO, homemade smoothies taste a million times better anyway! This detox island green tropical smoothie has the same flavors as the original, but with a smoother texture. If you prefer an icy texture, you can make it that way too!
It only takes 5 minutes to make, which is quicker than the time it takes to drive to Tropical Smoothie Café!
Banana – A banana naturally sweetens the smoothie without added sugar and gives it a creamy texture. Use a yellow, ripe banana for best results. When a banana ripens, its starch converts to sugar, making it super sweet.
Baby spinach – Baby spinach is one of my favorite greens for smoothies! It has a mild flavor and delicate leaves that blend well. Spinach is packed with antioxidants that fight oxidative stress and it’s a good source of insoluble fiber, folate, and vitamins A, C, and K.
Baby kale – I highly recommend baby kale which has softer leaves and is easier to blend than mature kale. You can find it in well-stocked grocery stores near the baby spinach. Kale is rich in antioxidants, including beta-carotene, vitamin C, flavonoids, and polyphenols.
Pineapple & mango – Use frozen fruit for a thick and creamy texture! I buy a big batch of each at Costco so I never run out. This tropical pair is perfect for all kinds of green smoothies.
Ginger paste – I prefer ginger paste for ease of use. It comes in a small tube near the fresh herbs in the produce aisle.
Pineapple juice – For a little extra sweetness! I used Dole 100% pineapple juice.
How to Make a Detox Island Green Smoothie:
This detox island green smoothie is a breeze to make. If possible, use a high-speed blender for the smoothest end result.
Combine ingredients: In the pitcher of your blender, combine the banana, kale, spinach, ginger paste, frozen mango, frozen pineapple, juice, and water – in that order.
Blend: Blend until creamy and smooth. It may take a minute for the greens to blend smoothly. If the mixture is too thick, add a splash more water or juice and blend again.
Serve: Pour into two small glasses or one large one and enjoy immediately! Green smoothies are best enjoyed fresh and cold.
- Order matters. Place the soft ingredients closest to the blades. This helps everything in the blender get moving and gives you a smoother blend. The liquid can go in last. It sinks to the bottom anyway.
- Use a high-speed blender. The better quality blender you use, the better the greens will pulverize. I highly recommend a Vitamix, or a Ninja, for a more budget-friendly option.
- For best results, use baby kale. Mature kale has hardy, coarse leaves that are harder to blend. This is especially important if you have a regular or low-powered blender.
- Add ice for an icier texture. I prefer the smooth texture that frozen fruit provides, BUT Tropical Smoothie Café uses ice. If you like an icier texture, add 1/2 cup of ice and a splash more liquid to compensate.
- Adjust the consistency as desired. I prefer my smoothies on the thicker side. If you like a thinner consistency, just add more liquid! Just remember, you can always add more but you can’t take it out.
- Yogurt – Add up to 1/2 cup of Greek yogurt for added creaminess and protein!
- Protein powder – Add a scoop of plant-based or whey protein powder for a boost of protein.
- Chia seeds – Add one tablespoon of chia seeds for added fiber and omega-3 fatty acids.
- Juice – Swap the pineapple juice with whatever juice you have on hand. Or use unsweetened almond milk in its place.
Smoothies are best enjoyed fresh and frosty cold. You can store this green smoothie in the fridge for up to 24 hours, but I recommend only up to 4 hours for optimal taste and texture.
Pour the smoothie into a thermos and refrigerate until ready to enjoy. Or make any leftover smoothie into smoothie pops! Pour it into a popsicle mold, add popsicle sticks, and freeze overnight.
My kids love green smoothie pops!
This smoothie is considered a detox smoothie because it’s full of vitamins, minerals, and antioxidants. Antioxidants protect your cells from damage caused from free radicals and thus boost your immunity.
Yes, most smoothies from Tropical Smoothie Café have added turbinado sugar. Turbinado sugar is less refined than white sugar, but it’s still considered added sugar with little nutritional value.
More Green Smoothies:
- Frozen Spinach & Pineapple Smoothie
- Tropical Spinach Cucumber Smoothie
- Strawberry Kale Smoothie
- Clear Skin Smoothie
Detox Island Green Tropical Smoothie Copycat Recipe
- high-speed blender
- 1 banana peeled
- ¾ cup baby spinach loosely packed
- ½ cup baby kale loosely packed
- ¾ teaspoon ginger paste
- 1 cup frozen mango
- 1 cup frozen pineapple
- ½ cup pineapple juice
- ½ cup cold water
- In the pitcher of a high-speed blender, combine the banana, spinach, kale, ginger paste, frozen mango, frozen pineapple, pineapple juice, and water – in that order.
- Blend until creamy and smooth. It may take a minute to get the greens pulverized into the smoothie.
- Pour into two glasses and enjoy immediately!