Raspberry Mango Smoothie

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!

Raspberry Mango Smoothie

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5 from 2 reviews

• Author: Leslie Kiszka
• Prep Time: 3 minutes
• Total Time: 3 minutes
• Yield: 1 serving 1x

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Description

This raspberry mango smoothie has vibrant color and a bold, refreshing flavor!

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Ingredients

Scale 1x2x3x

• 1 cup frozen raspberries
• 3/4 cup frozen mango chunks
• 1/2 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

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Instructions

1. Put all ingredients except chocolate and shredded coconut into a blender (aff link) or food processor and blend until smooth. If you want it to be thicker or thinner, adjust your amount of non-dairy milk accordingly.
2. 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!

• Category: Breakfast

Keywords: raspberry mango smoothie, mango raspberry smoothie, vegan smoothie, dairy free smoothie, no banana smoothie

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