This creamy mango raspberry smoothie is the perfect breakfast or mid-afternoon pick me up. It’s made creamy thanks to yogurt and is the perfect refreshing smoothie recipe for a busy day. It’s dairy free, gluten free and can easily be made vegan.
Happy New Year’s Eve Eve! I know we’re in the dead of winter and all and this smoothie practically screams tropical, but with a new year and a new decade right around the corner, I figured you’d all be looking for some easy smoothie recipes to start your day.
What’s your favorite smoothie combination? I love my avocado mango smoothie, but this mango raspberry smoothie is my number 1 these days. It’s creamy from some non-dairy yogurt, tangy from the lime, sweet from the mango and pretty from the raspberries.
It’s a quick and delicious breakfast or snack recipe you need to try ASAP!
- Mango: I prefer using frozen fruit in my smoothies, so I opted for frozen mango. Fresh works just as well if that’s what you have.
- Raspberries: I love raspberries in smoothies because they add both sweetness and tang. I suggest frozen to help thicken the smoothie, but fresh berries will yield the exact same flavor.
- Yogurt: Any non-dairy yogurt works well such as almond yogurt, coconut yogurt, cashew milk yogurt etc. Some of my favorite brands include Kite Hill and So Delicious.
- Milk: I used vanilla almond milk but any will work. If you’re using fresh fruit, be sure to start with just 1 cup of milk instead of 2 and add more only as needed.
- Chia Seeds: Just one tablespoon of chia seeds add some protein and helps thicken the smoothie.
- Lime Juice: Lime or lemon, a little tang is so good in this recipe! I use my handy citrus press whenever I make anything with lemon or lime.
Do you need to add ice?
Sometimes! I usually use frozen fruit instead of fresh so ice is not necessary. Ice can also make smoothies, well, icy. I prefer creamy smoothies and the frozen fruit is able to make them both thick and creamy without the need for ice.
The only time I suggest putting ice in a smoothie is if you’re using only fresh fruit and you want to make it a bit thicker and frothier. In general, opt for frozen fruit in place of ice for smoothies.
Do you need milk?
You may have noticed that almost all of my smoothies call for some sort of non-dairy milk, but you can most definitely make a smoothie without milk! Just use water instead and it will be just as delicious.
Milk (even non-dairy milk) helps make smoothies creamy and can add some vanilla flavor, but it’s perfectly ok to just use regular old water in a smoothie. Coconut water is also delicious if you have it, especially for this mango raspberry smoothie!
Frequently asked questions
Can I make it in advance? Smoothies are best served fresh, so I don’t recommend preparing it too far in advance. However, if you’re in a pinch, you can prep this smoothie ahead of time and store it in the fridge for up to 24 hours. Give it a good stir before drinking or even pop it back in the blender to re-blend all ingredients.
Can I add sweetener? With just the raspberries and mango, this smoothie should be plenty sweet, but you can increase the sweetness by adding some honey or a pitted date.
Should I use milk or water? You can use any liquid base for this smoothie. I usually opt for almond milk, but water, coconut water, or even orange juice is delicious.
What can I sub for chia? The chia seeds can be subbed for flax seeds, hemp hearts, or a spoonful of your favorite nut butter.
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Mango Raspberry Smoothie
by: claire cary
- Add all ingredients to a high speed blender.
- Process until completely smooth, adding more liquid as needed.
- Taste and adjust flavors as desired.
- Pour into glasses and enjoy!