This raspberry mango smoothie has vibrant color and a bold, refreshing flavor!
I have been on a serious smoothie kick lately (more recipes to come!) and today’s Raspberry Mango Smoothie recipe is brought to you by a severe craving for raspberries. I’m talkin’, couldn’t think about anything else until I got some raspberries in my belly.
Sadly, it’s technically still winter and raspberries aren’t in season so I have to settle for frozen raspberries – but when it comes to smoothies, that’s not a problem in the least!
Since I’m not big on bananas or yogurt, I never add them to my smoothies. My smoothies only ever consist of frozen fruit, chia seeds, and either a non-dairy milk or fruit juice (à la the orange juice in my blueberry smoothie bowl).
If I’m using ingredients that have a more bitter nature, like blackberries, I might also add a little honey, agave, or maple syrup. And sometimes I just want a little added sweetness regardless of the ingredients used, so my pot of Boston Honey Company honey comes to the rescue!
This time, I needed raspberries. Needed. I had frozen raspberries and frozen mango on hand, so I decided to go a little tropical for my breakfast and use them both along with some coconut milk. And just for fun, I topped it off with some shredded coconut.
I also really wanted chocolate, and thankfully the boyfriend got me a thoughtful gift of a Taza Chocolate sampler from the Boston Public Market. You HAVE to try their chocolate. It’s stone ground and has a sort of gritty texture with a bold flavor. I’m not even coming close to doing it justice, but it’s the most chocolately-chocolate I’ve ever had. It’s exactly what I think chocolate should be. Just go order some and thank me later.
In this particular instance, I went for the Salted Almond chocolate disc. That’s basically almonds which means it’s basically healthy. Right? Right.
The discs each have 8 little triangles that easily break apart, so it’s easy to portion. I grabbed a single triangle, chopped it up and threw it on top of my gorgeously red smoothie.
And then I decided I wanted a little bit more so I added another triangle – you know, as garnish.
I like my smoothies thick enough that I need a spoon, but if you prefer them to be sippable through a straw, just add more non-dairy milk to get it to the consistency of your preference.
What’s your favorite smoothie topping? Take a picture of one of your own creations and tag #stressbaking on Instagram so I can check it out!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Raspberry Mango Smoothie
- 1 cup frozen raspberries
- ¾ cup frozen mango chunks
- ½ cup coconut milk or almond milk
- 1 tablespoon honey, I recommend Boston Honey Company
- 1 teaspoon chia seeds
- 1 teaspoon shredded coconut
- 1 triangle Taza Chocolate, or 1 teaspoon dark chocolate, chopped
- Put all ingredients except chocolate and shredded coconut into a blender or food processor and blend until smooth. If you want it to be thicker or thinner, adjust your amount of non-dairy milk accordingly.
- Pour into a glass or bowl, and top with shredded coconut, chopped chocolate, more chia seeds, or any other toppings your little heart desires. Serve immediately and enjoy!