Tropical Pina Colada Shake

Yield: 4 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 35.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 42mg
  • Calcium: 0.0mg


  • 1 medium-size ripe banana, peeled and cut into 1-inch slices
  • 2 teaspoons lemon juice
  • 1 medium mango (10 ounces), peeled, pitted, and cut into 1/2-inch pieces
  • 1 1/2 cups pineapple-orange juice, chilled
  • 1 cup vanilla nonfat frozen yogurt
  • 1 teaspoon coconut extract


  1. Toss banana slices with lemon juice in a small bowl. Place slices on a baking sheet, reserving lemon juice; freeze until banana is solid.
  2. Combine banana, reserved lemon juice, mango, and remaining ingredients in container of an electric blender; cover and process until smooth. Pour into chilled glasses, and serve immediately.
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