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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Tropical Carrot Smoothie Recipe

Tropical Smoothie

Recipe Blog Post



(* indicates my preferred ingredients – see notes for alternatives)


1 cup carrot juice

½ cup coconut water

1 mango, peeled and chopped (about 1½ cups)

1½ cups chopped pineapple

1 teaspoon grated ginger

1 tablespoon O&V Mango Pulp vinegar or Honey Ginger Vinegar *

1 banana, sliced and frozen (optional)

Drizzle of Runamok maple syrup (to taste for additional sweetness) *






If you plan to add the banana, slice and freeze the slices for a few hours first.


Place the carrot juice, coconut water, mango, pineapple, ginger, vinegar and frozen banana (if using) into a high-speed blender and blitz until smooth.


Taste and adjust sweetness with some maple syrup if needed.


Serve over a couple of cubes of ice.




Serves 2

Active time 5 minutes Total Time: 5 minutes plus time to freeze bananas




* The Mango Pulp vinegar or Honey Ginger vinegar add wonderful flavor, probiotic benefits and antioxidants to the smoothie. You can replace with your favorite unpasteurized flavored vinegar, although I recommend complementing the flavors of the fruit for the best overall taste.  The high quality of the Runamok Maple Syrup is delicious for a little added sweetness.


All highlighted products are available at Oil & Vinegar stores.




Categories: Gluten Free, Vegetarian, Vegan, Dairy Free, Mango Pulp Vinegar, Ginger Vinegar, Runamok Maple Syrup, Tropical Smoothie, Easy Carrot Smoothie, Breakfast Smoothie, Healthy



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