This 5-ingredient Mango Strawberry Smoothie will disappear quickly. A blend of seasonal frozen fruit, plant-based milk, almond butter and honey make for a sweet sippable snack on a hot afternoon.
And just like that, I’ve transitioned us from soup recipes to smoothie recipes in the span of a few days. I can’t help it – this time of year leaves me indecisive, and often enjoying meals reminiscent of winter and summer all on the same day.
For example, this Mango Strawberry Smoothie has made its way into my afternoon snack when I’ve been home this week. With final presentations for my first year of my graduate program just around the corner, I’ve had less time to be creative. I’ve been relying on my favorite staples – smoothies, 3-ingredient pancakes, chili, and chickpea salad, to name a few.
This smoothie is a simple blend of frozen mango chunks and frozen strawberries, which create a thick and creamy base. I added almond milk and almond butter for staying power and a bit of honey to compensate for frozen fruit, which usually tends to be less ripe than I’d like.
I also made this recipe with coconut milk for a tropical twist, and it was equally delicious – so I leave that decision up to you.
- 1 cup frozen mango chunks
- 1 cup frozen strawberries
- ¾ cup unsweetened almond or coconut milk
- 1 tablespoon almond butter
- ½ teaspoon honey
- Optional 2-4 ice cubes
- Combine all ingredients in a high powered blender and blend until smooth. Enjoy immediately.
I’m seeing strawberries pop up all over the farmers’ market (those tiny ones adorning the side of the glasses in these photos!), and mangos at the grocery store at $1 a pop. Don’t miss these sweet seasonal fruits – whether it’s sipping them or eating them plain.