A whole some (banana-free!)  smoothie of mangoes, berries, lime, ginger,and coconut, with a hint of spice from cayenne. Satisfying, delicious, and packed with vitamins and nutrients!

Author: Minimalist Baker

Recipe type: Beverage, Breakfast

Cuisine: Vegan,Gluten-Free

Serves: 2



·           2 1/4 cups (271 g) frozen choppedmango (if fresh, add 1 cup ice)

·           1 1/4 cups (207 g) frozenraspberries and/or strawberries (I mixed both)

·           1 cup (240 ml) light coconut milkor unsweetened almond milk

·           1 lime (~3 Tbsp or 45 ml), juiced

·           2 Tbsp (~15 g) fresh ginger

·           1 Tbsp (5 g) unsweetened shreddedcoconut

·           scant 1/8th tsp cayenne pepper

·           1-2 Tbsp (~10 g) protein powder of choice orhemp seeds


·           Coconut Yogurt orfull-fat coconut milk

·           Berries

·           Unsweetened shredded coconut

·           Hemp seeds


1.    To a high-speed blender addmango, berries, coconut or almond milk, lime, ginger, shredded coconut, cayennepepper (optional), and protein powder of choice (optional).

2.    Blend on high until creamy and smooth, scraping down sides asneeded. If it has trouble blending, add more coconut, almond milk, or water.

3.    Serve as is or layer with coconut yogurt or milk and top withdesired toppings. I prefer berries, hemp seeds, and coconut flake.

4.    Enjoy fresh or refrigerate leftovers for 3 days. Or store in thefreezer (as a smoothie or Popsicles) up to 1 month.


*Nutrition information is a rough estimate for1/2 of the recipe calculated without protein powder or additional toppings.


Serving size: 1 smoothie of 2      Calories: 376      Fat: 10.2 g     Saturated fat: 7.7 g      Carbohydrates: 76 g        Sugar: 51.5 g      Sodium: 39 mg      Fiber: 13.8 g   Protein: 6.6 g

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