Now that I’m working from home I get to make lunch and snacks out of my kitchen every day, which is a lotΒ of fun.
Sometimes I find a plain old apple or a handful of almonds to be too boring as snacks, so to jazz things up I’ve started to make mini low-cal smoothies as mid-afternoon treats.
I am in looooove with my Blendtec blenderΒ and highly recommend it to anyone looking to invest in a high-quality blender.
Yeah, it’s expensive, but I have used it practically every day of my life since I received it in 2009.
This raspberry mangoΒ smoothie isΒ super deliciousΒ and will totally satisfy anyΒ mid-afternoon frozen/creamy/sweet craving you have.
And best of all, it’sΒ HOT PINK!
peaches and cake
Raspberry Mango Smoothie
Adapted from Real Simple
- Β½ cup frozen organic raspberries
- Β½ medium fresh mango, cut into chunks
- Β½ cup coconut water (I used Goya)
- 1 tsp. honey
- 4 ice cubes (omit or use less ice if using frozen mango)
Puree all ingredients in a blender until smooth.
*Tip: add a little extra water if too icy.