Description
This vibrant smoothie blends ripe mangoes, tart raspberries, and creamy banana with Greek yogurt and almond milk, creating a nutritious and delicious treat perfect for breakfast or a snack. Enjoy it fresh or freeze leftovers in ice cube trays for a quick smoothie fix later!
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen mango chunks
- 1 banana, peeled and sliced
- 1 cup Greek yogurt (plain or vanilla)
- 1 cup almond milk (or any milk of your choice)
- 1 tablespoon honey or maple syrup (optional, for sweetness)
- 1 tablespoon chia seeds (optional, for added nutrition)
- Ice cubes (optional, for a thicker smoothie)
Instructions
- Gather all your ingredients: Lay everything out on your kitchen counter for easy access.
- Measure the fruits: Wash fresh raspberries and mangoes under cold water. Measure out 1 cup of each. If using whole mangoes, peel and chop them.
- Slice the banana: Cut the banana into smaller pieces for easier blending.
- Prepare the yogurt: Use plain Greek yogurt or vanilla-flavored yogurt for sweetness.
- Get your milk ready: Measure out 1 cup of almond milk or your preferred milk.
- Add the fruits to the blender: Layer raspberries, mango chunks, and banana slices in the blender.
- Incorporate the yogurt: Add Greek yogurt for creaminess and protein.
- Pour in the milk: Add almond milk or your choice of milk.
- Sweeten it up: Add honey or maple syrup to taste.
- Add chia seeds (optional): Sprinkle in chia seeds for extra nutrition.
- Ice it up (optional): Add ice cubes for a thicker smoothie.
- Blend it all together: Blend on high for 30-60 seconds until smooth.
- Taste your smoothie: Adjust sweetness or consistency as needed.
- Choose your glass: Serve in tall glasses or mason jars.
- Pour and garnish: Garnish with whole raspberries or mango chunks if desired.
- Enjoy immediately: Smoothies are best enjoyed fresh!
Notes
- For a thicker smoothie, use less milk or add more yogurt.
- Adjust sweetness according to your preference.
- Leftover smoothie can be stored in the fridge for up to 24 hours or frozen in ice cube trays for later use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes