This raspberry mango smoothie tastes fruity, delicious, and refreshing! We'll use coconut water, which makes the smoothie incredibly hydrating while protein from Greek yogurt helps to keep you satiated. Perfect for breakfast or a snack - especially on a hot day or post-workout!
Have you ever tried coconut water in your smoothie?! Ya'll know how I love milk in a smoothie, but if you're looking to shake things up, this is your sign! Making smoothies with coconut water is such a fun way to stay hydrated and refreshed while changing things up from our usual milk game, and this raspberry mango smoothie does not disappoint. It's fresh, fruity, and has additional flavor and texture from coconut flakes and chia seeds. Let's make it!
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Ingredients
- Frozen raspberries - For a delicious fruity flavor and tons of antioxidants.
- Frozen mango - Adds an incredible creaminess without using banana, plus adds tropical flavor and nutrients.
- Coconut flakes - Add a slight coconut flavor and healthy fats to help satiate.
- Chia seeds - For added texture, fiber, protein, and omega-3 fatty acids.
- Plain Greek yogurt - Yogurt is a great source of protein and probiotics. My go-to is Siggi's, which is technically skyr (an Icelandic strained yogurt similar to Greek yogurt). Your favorite kind will work!
- Coconut water - Our liquid of choice for this smoothie to help blend everything together while adding naturally occurring electrolytes and hydration.
Substitutions & Variations
Below are some substitutions and variations to help you make this smoothie fit your needs.
- Yogurt - Feel free to use a flavored yogurt! Most will work well in this smoothie. I find that sugary yogurts make this smoothie taste way too sweet for me and cause me to crash later, so I like to look for low sugar or lightly sweetened options when choosing a flavored yogurt. If using plain, nonfat, 2%, or whole milk all work just fine.
- Vegan - You can easily make this a vegan smoothie by swapping the Greek yogurt for a plant-based yogurt! If you're trying to get more protein, you could also add a plant-based protein powder.
- Veggies - While the recipe doesn't call for greens or veggies, you could totally add in a handful of chopped spinach or kale to add extra micronutrients.
- More seeds - Add some additional flax or hemp seeds for more protein, omega-3 fatty acids, and fiber.
- Smoothie bowl - To make this into a raspberry mango smoothie bowl, reduce the recommended amount of liquid by half to make a super thick consistency, similar to ice cream. Blend and pause to push ingredients down if needed, and add more liquid in teeny tiny amounts if it's too thick to blend. You could also use a food processor for this!
How to Make Raspberry Mango Smoothies
Step 1: Add all ingredients to a high-speed blender or food processor.
Step 2: Blend until completely smooth, adding in more liquid or frozen fruit to adjust consistency if desired. To serve, top with more coconut flakes and chia seeds!
Storage
If you're making this smoothie for later, you can store it in an airtight jar in the fridge for 1-2 days. After a couple days, the smoothie will start to separate and the texture isn't quite the same, so I do recommend enjoying within that quicker timeframe. For storing, I love using a mason jar with an airtight cap, and lately have been obsessed with bamboo lids because they don't rust.
To freeze, you have a couple options:
- Airtight jar with lid. Just as if you're storing in the fridge, but place the jar in your freezer instead. To thaw, place in the fridge overnight and enjoy the next day.
- Ice cube tray. Make smoothie cubes! Simply pour the smoothie into an ice cube tray or two (silicone ice cube trays are my favorite for ease of removing cubes) and freeze. If you need the ice cube trays, you can transfer the frozen smoothie cubes to a zip-top bag for later use. When ready to have your smoothie, simply place your desired amount of smoothie cubes into a high-speed blender with about ¼ cup of coconut water or milk. Blend, adding more liquid if needed, and enjoy!
Top tip
After blending, let the smoothie sit for a few minutes to allow the chia seeds to absorb some of the liquid and add thicker texture! Totally optional, but fun to do.
FAQ
I think a good high-speed blender or food processor is a great investment and will work so well at making super smooth and creamy smoothies. That said, any blender in good condition will work for this smoothie!
Totally! Make sure it's in an airtight container or at least covered with something airtight if it's in a glass. I recommend enjoying it within 1-2 days before the texture starts to thin and change in the fridge.
If your smoothie is too thick, add another splash of coconut water to help thin it out. If it's too thin, add more frozen fruit and blend again until it gets to a thickness you like!
This is a great post-workout or breakfast smoothie, and you can definitely add more ingredients to bulk it up even more for a satiating meal replacement. I recommend a scoop of vanilla or unflavored protein powder, more chia seeds, a scoop of cashew or almond butter, flaxseeds, and/or hemp seeds.
Related Recipes
Interested in other smoothie recipes? Try some of my favorites!
Recipe
Raspberry Mango Smoothie with Coconut Water
This raspberry mango smoothie with coconut water is ultra-hydrating and contains protein and probiotics from Greek yogurt! It's perfect to enjoy for breakfast, post-workout, or on a hot day when you just need to feel replenished.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Smoothies
- Method: Blender
- Cuisine: American
Ingredients
- 1 ½ cups frozen raspberries
- 1 cup frozen mango
- 1 cup coconut water
- 1 cup plain Greek yogurt
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon chia seeds
- Optional: a couple of ice cubes
Instructions
- Combine. Place all ingredients into a high-speed blender or food processor.
- Blend and serve. Blend until completely smooth, and serve topped with additional coconut flakes and chia seeds.
Notes
- Smoothie thickness. I like a thick smoothie, and my recipes reflect this. If you like yours thicker, you can add more frozen fruit (I recommend adding more frozen mango as it creates more creaminess) and blend it up again. If you like your smoothies thinner, you can blend in another splash of coconut water to thin out the consistency a bit more.
- Ice. Adding a couple cubes of ice to smoothies helps keep it cold and can add a slight thickness to it, but adding too much gives it an icy texture. If you like icy, then go for it! Since I like a creamy consistency, I like to rely on frozen fruit and add a max of 2-3 ice cubes.
- Yogurt. Any plain yogurt you have on hand will work. Greek yogurt or skyr are the thickness and highest in protein. Nonfat, 2%, or whole milk all taste great and work beautifully, though 2% tends to be my favorite. If you're not sure what you like best, try it differently each time to find out!
Nutrition
- Serving Size: 1 glass full
- Calories: 257
- Sugar: 22.9 g
- Sodium: 164.2 mg
- Fat: 7.7 g
- Carbohydrates: 37 g
- Protein: 14.1 g
- Cholesterol: 10 mg
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