Cooking Tips

• Use Frozen Fruit: Frozen mango and raspberries give the smoothie a thicker, creamier texture without the need for ice, which can dilute the flavor.
• Blend Gradually: Start blending on low speed to break down the frozen fruit, then increase to high for a smooth consistency.
• Prep Ahead: Save time by prepping your ingredients the night before. Store them in a ziplock bag in the freezer for a quick blend in the morning.

Ingredient Substitutions

• Milk Options: Swap almond milk for coconut milk, oat milk, or dairy milk depending on your preference.
• Sweeteners: If you don’t have honey, try using a pitted date or maple syrup for natural sweetness.
• Add-Ins: For extra nutrition, add a handful of spinach, a scoop of protein powder, or a tablespoon of nut butter.

Expert Advice

• Chia Seeds: These tiny seeds are packed with omega-3s and fiber. If you don’t have chia seeds, flax seeds or hemp hearts work as great alternatives.
• Citrus Boost: Add a splash of orange juice or the juice of half a lime for a tangy twist.
• Serving Suggestions: Garnish with fresh mint leaves, a sprinkle of shredded coconut, or a few extra raspberries for a beautiful presentation.

Storage Tips

• Refrigerate: If you have leftovers, store the smoothie in an airtight container in the fridge for up to 24 hours. Give it a good shake or re-blend before serving.
• Freeze for Later: Pour the smoothie into popsicle molds for a refreshing frozen treat.

This mango and raspberry smoothie is incredibly versatile, so feel free to experiment with flavors and ingredients to make it your own!