Go Back
+ servings
5 from 3 votes

Mango Raspberry Smoothie

by: claire cary

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.
/ /
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
2

Ingredients

  • 1 cup frozen raspberries
  • 1 cup frozen mango
  • ½ cup non-dairy yogurt
  • 2 cups non-dairy milk I used almond
  • Juice from 1 lime
  • 1 tbsp chia seeds
  • 1 scoop protein powder of choice or collagen peptides
  • Optional: 1 tbsp honey or 1 date for extra sweetness

Instructions

  • 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!

Notes

If using fresh berries and mango, start with 1 cup of milk and add more only as needed.
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.
The chia seeds can be subbed for flax seeds, hemp hearts, or a spoonful of your favorite nut butter.
Serving: 1/2 of the recipe / Calories: 257kcal / Carbohydrates: 41g / Protein: 11.9g / Fat: 5.7g / Fiber: 8.6g / Sugar: 12g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!