Refreshing Raspberry Mango Smoothie with Coconut Water

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This raspberry mango smoothie is so fruity 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!

Overhead view of raspberry coconut mango smoothie in small glass with coconut flakes and chia seeds on top. The smoothie sits on a small gray plate with some raspberries, coconut, and chia seeds sprinkled on it, along with a silver spoon that had been dipped in the pink smoothie. Another smoothie sits diagonally to the left and a small white pinch bowl of chia seeds sits diagonally to the right.

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 this smoothie also hits the spot every time.

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
Ways to Modify
Step-by-Step Instructions
Sustainability Tips
Raspberry Smoothie FAQ
Related Recipes
📖 Recipe

Key Ingredients & Notes

Chia seeds, Greek yogurt, frozen mango, frozen raspberries, and coconut flakes sit on a gray and white surface measured into small bowls. A small carton of coconut water sits next to these ingredients.

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.

Ways to Modify

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!

Step-by-Step Instructions

Frozen mango, frozen raspberries, coconut flakes, yogurt, chia seeds, and coconut water are in a square blender, about to be blended.

Step 1: Add all ingredients to a high-speed blender or food processor.

Raspberry mango smoothie blended up in a square blender on a gray and white surface.

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.

Raspberry coconut mango smoothie topped with coconut flakes and chia seeds, sitting on a small blue plate with a few raspberries and coconut flakes sprinkled around. A silver spoon rests on the plate. Another smoothie sits in the background to the left, while a small white pinch of bowl of chia seeds sits in the background to the right.

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

Which blender is best for a smoothie?

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!

Can you put your smoothie in the fridge for later?

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.

How do I adjust the thickness of my smoothie?

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!

How do I add more nutrients to this smoothie?

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.

Can you freeze smoothies?

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.

Want to make a different smoothie tomorrow? Try some of my favorites!

Did you try these raspberry mango smoothies? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

📖 Recipe

Raspberry Mango Smoothie with Coconut Water

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Tera
Total Time: 5 minutes
Yield: 2 1x

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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

Units Scale

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

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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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