This raspberry mango smoothie tastes fruity, delicious, and refreshing! Using coconut water makes this 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 a creamy and thick milk-based smoothie (like this amazing mango ginger 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 the usual milk-based smoothie 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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Key Ingredients & Notes
- Frozen raspberries and mango - I think frozen fruit is a non-negotiable for the best smoothie texture. I've never been a fan of room temperature, runny smoothies, and I think frozen fruit is the best way to achieve a thick, satisfying drink.
- Plain Greek yogurt - Yogurt is a great source of protein and probiotics. My absolute obession is Siggi's yogurt, and I can't recommend them enough. But your favorite kind will work here!
Please see recipe card for full ingredients and instructions.
Substitutions & Variations
- 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, so I look for brands that offer lower sugar.
- 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.
- 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!
Let's 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! Fun optional tip: If you let the smoothie sit for a few minutes, the chia seeds gel up and you get a thicker texture.
Sustainability Tips
- Use something up! Do you have some greens or other frozen fruits that need to be used up? Toss 'em in! This helps avoid food waste going into landfills.
- Freeze your own fruit. Do you have a bounty of berries or fruit from your garden or CSA? (Lucky!) Or did you buy too many and just can't use them up before they go bad? Easily freeze them on a sheet pan in the fridge for a couple hours, then transfer the frozen berries and/or fruits to a zip-top bag or airtight container to smoothies in the future. Might I suggest this delicious mixed berry protein smoothie?
Raspberry Smoothie 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!
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.
Definitely! You can freeze this smoothie in an airtight jar with a lid, making sure to leaving some space at the top for expansion when freezing. Alternatively, you can pour the smoothie into ice cube trays. When you're ready to drink, pop cubes out into a blender, add a little liquid, and blitz.
📖 Recipe
Raspberry Mango Smoothie with Coconut Water
- Total Time: 5 minutes
- Yield: 2 1x
Description
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.
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!
- Prep Time: 5 minutes
- Category: Smoothies
- Method: Blender
- Cuisine: American
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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