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.
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 tablespoon chia seeds
- 1 scoop protein powder of choice or collagen peptides
- Optional: 1 tbsp honey or 1 date for extra sweetness
Instructions
- 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
