Papaya Mango Milkshake with Fresh Raspberry Puree
Prep time
Total time
Serves: 2
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
*Scoop the thick cream from the top of a can of full-fat coconut milk (I used So Delicious - it is practically coconut cream on its own!I). If it is too warm, chill the can to help the cream thicken and separate.

**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.
Recipe by Go Dairy Free at