This tropical raspberry mango smoothie is bright, creamy, and sweet-tart in the best way. Juicy mango gives it sunny island flavor, raspberries add a pretty pink color and tangy pop, and banana helps everything blend into a smooth, sippable texture. Greek yogurt makes it extra creamy, while a spoonful of almond butter adds a mellow nutty finish that balances the fruit. It is a cheerful choice for breakfast, an afternoon snack, or any time you want a colorful mango smoothie that tastes fresh and fun.
Ingredients
- 1 cup frozen mango chunks
- 3/4 cup frozen raspberries
- 1 small ripe banana, sliced
- 1/2 cup plain Greek yogurt
- 1 tablespoon almond butter
- 3/4 cup unsweetened almond milk, plus more as needed
- 1 teaspoon honey or maple syrup, optional
- 1/2 teaspoon fresh lime juice, optional
- 1/2 cup ice, optional for a thicker smoothie
How To Make It
Add the almond milk to the blender first. This helps the blades move easily and keeps the frozen fruit from getting stuck. Add the Greek yogurt, almond butter, banana, frozen mango, and frozen raspberries.
Blend on high until smooth and creamy, stopping to scrape down the sides if needed. If the smoothie is too thick, pour in an extra splash of almond milk and blend again. If you want it frostier, add the ice and blend until the texture is thick but drinkable.
Taste before serving. If your raspberries are extra tart, add the honey or maple syrup. For a brighter tropical flavor, blend in the fresh lime juice. Pour into one large glass or two small glasses and serve right away while cold and creamy.
Tips
Use frozen mango and raspberries for the best thick smoothie texture. Fresh fruit works too, but you may want to add more ice to keep it chilled and creamy.
For a sweeter smoothie, choose a very ripe banana with brown spots. It naturally softens the tart raspberry flavor without needing much added sweetener.
Prefer a stronger mango flavor? Use 1 1/4 cups mango and reduce the raspberries to 1/2 cup. Want more berry tang? Add a few extra raspberries and a small drizzle of honey.
To make it extra smooth, blend for a full 45 to 60 seconds after the fruit breaks down. Almond butter can be thick, so giving it enough time helps it fully mix into the smoothie.
Sip, smile, and enjoy this fruity tropical glass of sunshine!