This Raspberry Mango Yogurt Smoothie is bright, creamy, and just the right mix of tangy and sweet. Juicy mango brings sunshine flavor, raspberries add a lively berry pop, Greek yogurt makes it smooth and satisfying, and a spoonful of almond butter gives it a mellow, nutty finish. It is a quick breakfast smoothie, a cheerful afternoon snack, or an easy sip when you want something fruity and creamy without much effort.
Ingredients
- 1 cup frozen mango chunks
- 3/4 cup raspberries, fresh or frozen
- 1/2 medium banana
- 1/2 cup plain Greek yogurt
- 3/4 cup unsweetened almond milk, plus more as needed
- 1 tablespoon almond butter
- 1 to 2 teaspoons honey or maple syrup, optional
- 1/2 cup ice, optional for a thicker smoothie
Frozen mango works especially well because it blends into a cold, thick texture and adds natural sweetness. Fresh or frozen raspberries both work, so use what you have. The banana helps soften the tartness of the berries while making the smoothie creamier. If you like a richer smoothie, use whole milk Greek yogurt; for a lighter texture, use nonfat or low-fat yogurt.
How To Make It
Add the almond milk to the blender first, followed by the Greek yogurt, banana, mango, raspberries, almond butter, and sweetener if using. Blend on high until creamy and fully combined, stopping to scrape down the sides if needed.
If the smoothie is too thick, add another splash of almond milk and blend again. If you want it frostier, add the ice and blend until smooth. Taste before serving. Add a little more honey or maple syrup if your raspberries are extra tart, or add a few more mango chunks if you want a sweeter tropical flavor.
Pour into one large glass or two small glasses and serve right away while cold and creamy.
Tips
For the prettiest pink-orange color, use golden mango and bright raspberries, and avoid adding dark greens or strongly colored mix-ins. If you want a thicker smoothie bowl style texture, reduce the almond milk to 1/2 cup and use all frozen fruit. Top it with granola, sliced banana, coconut flakes, or a few extra raspberries.
To prep ahead, portion the mango, raspberries, and banana into a freezer bag. When you are ready to blend, add the frozen fruit to the blender with Greek yogurt, almond milk, and almond butter. This makes the smoothie come together in minutes.
For a nut-free version, skip the almond butter or swap in sunflower seed butter. For a more dessert-like smoothie, add a small splash of vanilla extract.
Blend it up, pour, and enjoy a bright berry-mango boost!