Recipe: Dairy-Free Raspberry Mango Mint Smoothie
This light, dairy-free blend packs a punch with the quintessential summer flavor of fresh raspberries, the creamy sweet addition of ripe mango, and the perfect pick-me-up flavor of mint.
Not too sweet, not too complicated, and topped with a dash of salt and lime, this is the ultimate lazy afternoon smoothie. To make things even easier, I like to prep a few cups of raspberry purée (1:1 ratio fresh raspberries and water, blended and strained), dice a few mangos, and juice a few limes at the beginning of the week. I keep it all in the fridge and simply toss it into my blender with some mint from my porch plant and ice for instant heat-wave revival.
This smoothie is best when made with fresh raspberries, mango, and mint, but it’s versatile. You can also use frozen raspberries, frozen mangos, and mint simple syrup blended with water and ice.
- 2 cups
fresh raspberries, rinsed
- 2 cups
- 1 1/2 to 2
large mangos, peeled and diced (1 to 1 1/2 cups diced)
spearmint leaves, rinsed
pinch of sea salt
- 2-3 cups
natural sweetener (optional)
Combine raspberries and water and purée until smooth. Pour through a mesh steel strainer and discard the seeds.
Return the raspberry purée to the blender and add the mango, a little over half of the mint leaves, lime juice, sea salt, and ice cubes. Blend until smooth. If desired, add optional sweetener and remaining mint leaves to taste, blending after each addition. Best enjoyed immediately!
- To make fresh mint simple syrup, combine 1/2 cup of water with 1/2 cup of white sugar and bring to a boil on the stovetop. Remove from the heat and stir 1/2 cup chopped fresh mint into the liquid. Cover and let steep until it cools to room temperature. Strain to remove the mint bits and keep refrigerated for up to two weeks.
- Frozen mangos can be substituted for fresh, as can raspberries. If using frozen raspberries, simply combine all ingredients and blend together; no need to strain the seeds.