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Raspberry Mango Smoothie with Coconut Water

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. Behind this are a smoothie and a small white pinch bowl of chia seeds.

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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 1/2 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

  1. Combine. Place all ingredients into a high-speed blender or food processor. 
  2. Blend and serve. Blend until completely smooth, and serve topped with additional coconut flakes and chia seeds.

Notes

  1. 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.
  2. 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.
  3. 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