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Papaya Pineapple Tea Smoothie

Mexican Papaya, Iced Tea & Pineapple Smoothie

This tropical vacation in a glass is a must-try any time of the year.
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For the Cold Brewed Tea (Can Substitute with Prepared Iced Tea):

  • 1 cup cold water
  • 2 black tea bags

For the Smoothie:

  • 2 cups Mexican papaya chunks seeds and skin removed, cut into chunks
  • 1 cup fresh pineapple chunks the crown, bottom, skin (including the inner spikes and core) removed, and cut into chunks
  • 1 cup cold brewed tea
  • 1 cup Greek nonfat plain yogurt
  • 2 cups crushed ice
  • Honey to taste
  • slices pineapple (for garnish)
  • small chunks Mexican papaya (for garnish)


  • Blender


For the Cold Brewed Tea:

  • To make the cold brewed tea for this recipe which is 2 servings, use a thoroughly cleaned small-size glass container with a lid and fill it with 1 cup of cold water.
    Add 2 regular size black tea bags (with the strings hanging over the top edge of the container), cover it with a lid and put it in the refrigerator overnight for at least 6 hours.
  • After its brewed, remove and discard the tea bags from the container and store the tea covered with a lid in the refrigerator for not more than a day for the best flavor and freshness.

For the Smoothie:

  • In a blender, add the Mexican papaya chunks, pineapple chunks, cold brewed tea, yogurt and ice. Blend on the smoothie setting. 
  • Give the smoothie a taste test and add honey if needed. 
  • Serve right away while ice cold. Garnish each serving with a slice of pineapple and chunks of papaya.