Mango Raspberry Coconut Smoothie (Printable Version)

A vibrant tropical blend of mango, raspberries, and creamy coconut for a refreshing nutritious drink.

# Ingredient List:

01 - 1 cup fresh or frozen mango, diced (about 150 g)

02 - 1 cup fresh or frozen raspberries (about 125 g)

03 - 1 cup full-fat or light coconut milk (240 ml)

04 - 1/2 cup coconut water (120 ml), or plain water for a lighter version

05 - 1 to 2 teaspoons maple syrup or agave syrup, to taste

06 - 1 tablespoon chia seeds or flaxseed

07 - 1/2 teaspoon vanilla extract

01 - Add the diced mango, raspberries, coconut milk, coconut water, and any optional sweetener or add-ins into a high-speed blender.

02 - Blend on high speed for approximately 1 minute until the mixture is completely smooth and creamy.

03 - Taste the smoothie and adjust sweetness by adding more maple syrup or agave syrup as desired, then blend briefly to incorporate.

04 - Pour into two glasses and serve immediately. Garnish with fresh fruit or shredded coconut if desired.

01 -

The color alone is worth making this, a shocking magenta gold swirl that looks like a sunset in a glass.
It takes exactly as long as scrolling through your phone in the morning, but you end up with something actually nourishing.

02 -

Frozen fruit makes a dramatically thicker and colder smoothie, so if yours turns out too thin, that is the easy fix.
Coconut milk separates when cold, so shake the can vigorously before measuring or you will get a clumpy surprise.

03 -

Freeze your overripe mango chunks in a single layer on a baking sheet before transferring to a bag, and you will never need ice cubes.
A tiny pinch of salt sounds wrong but brings out every ounce of sweetness in the fruit without adding any sugar at all.