Vibrant Raspberry Mango Smoothie (Printable)

Creamy frozen raspberry and mango blend with almond milk, lime, and optional chia—quick vegan, gluten-free breakfast or snack.

# What You'll Need:

01 - 1 cup frozen raspberries

02 - 1 cup frozen mango chunks

03 - 1 cup unsweetened almond milk or other plant-based milk

04 - 1 tablespoon maple syrup, optional

05 - 1 teaspoon fresh lime juice

06 - 1 tablespoon chia seeds, optional

01 - Add frozen raspberries, frozen mango chunks, almond milk, maple syrup if desired, lime juice, and chia seeds if using to a blender.

02 - Blend on high speed until the mixture is completely smooth and creamy, approximately 45 to 60 seconds.

03 - Taste the smoothie and adjust sweetness with additional maple syrup or thin the consistency with more almond milk as needed.

04 - Pour into glasses and serve immediately for the best texture and flavor.

01 -

Frozen fruit means zero prep work and a naturally thick, creamy texture without ice.
It comes together in about three minutes, which is faster than scrolling through your phone deciding what to eat.
The tartness of raspberries against the tropical sweetness of mango is genuinely addictive.

02 -

Frozen fruit is nonnegotiable if you want that milkshake texture without watering the smoothie down with ice cubes.
Blending too long can actually warm the smoothie slightly, so keep it under ninety seconds for the coldest result.

03 -

Freeze overripe mango in chunks on a parchment lined tray before bagging so they never clump into a solid brick.
A pinch of salt blended in at the end makes the fruit flavors taste surprisingly more vivid and balanced.