What makes this healthy, dairy-free delight worthy of the title mango milkshake? The perfect, touch of creamy coconut milk, naturally.
The dreaminess comes into play when you consider that this papaya mango milkshake is much lighter in fat, far lower in added sugars, and richer in nutrition than your average creamy beverage. AND it is a true sweet indulgence that is so tasty and fits nearly any type of diet.
I opted to blend half of the quick coconut whip into the mango milkshake, and use the rest for layering with the fresh raspberry puree. Since it is a really thick shake, the layers make for an amazing spoonable healthy dessert or snack.
To keep it low in added sugars and achieve a nice, balanced flavor, I use NuNaturals Vanilla Stevia (my favorite!) for extra pops of sweetness in each layer of this mango milkshake. Notice that I use ripe fruit, which has its own natural sugars, and a pop of honey (or agave) to mellow things out. These allow the stevia to heighten the flavor without overwhelming it as the only sweetener.
Special Diet Notes: Papaya Mango Milkshake with Raspberry Puree
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, vegetarian, raw, paleo (if you consider stevia suitable for paleo / primal) and generally top food allergy-friendly.
I do like to blend in a touch of pure raw L-glutamine powder – likewise, you can add your powdered supplement of choice (from maca to dairy-free protein powder!) just make sure it fits with your dietary needs and the flavor profile of this papaya mango milkshake. The L-glutamine that I use is a pretty seamless powder.
- ½ cup fresh raspberries, plus extra for garnish
- 2 teaspoons honey (or agave nectar for vegan)
- 16-20 drops vanilla stevia, divided (see instructions)
- ½ cup coconut cream*
- ½ teaspoon vanilla extract
- 1 scoop L-glutamine or other favorite supplement powder (optional)*
- 1⅓ cups frozen mango chunks**
- ⅔ cup fresh papaya chunks (about ½ a medium to large papaya)
- ½ cup cold water
- Puree raspberries, honey and 2 drops stevia (or additional honey to taste) until pureed. Pour through a fine mesh sieve to remove the seeds. Discard seeds.
- In a small bowl, whip the coconut cream with the vanilla, 10 drops stevia (or your favorite sweetener, to taste), and supplement, if using, until smooth.
- Place the mango, papaya, water, and half of the coconut cream mixture in your blender, and puree until smooth. Taste test and sweeten to taste with stevia (I add 4 to 6 drops), or your favorite sweetener.
- Divide half of the mango mixture between 2 glasses. Top with half of the coconut cream mixture. Divide all of the raspberry puree between the glasses. Repeat the mango and coconut cream layers and garnish with extra raspberries.
**Mangoes freeze beautifully. Cut the flesh away from the skin and pit, and dice. Freeze in a single layer (not touching) on a sheet or silicone baking mat. Once frozen, store in an airtight plastic bag in the freezer.