Mango Melba Smoothies

With a pint of stunning fresh raspberries on hand, I wanted to make something a little bit special, but still pure enough that the natural fruit flavors would shine through. My first thought was to create something around the classic combination in peach melbas, but I always struggle to find sweet ripe peaches before July. However, mangoes, fresh or frozen, seem to be bright year round, and also go beautifully with raspberries. And so, this recipe for mango melba smoothies just had to happen.

The sweet tart goodness in these mango melba smoothies is reminiscent of a peach melba dessert, particularly when combined with a touch of So Delicius Dairy Free Vanilla Coconut Creamer – or light liquid ice cream as I like to call it. The creamer provides not only a hint of low-fat richness, but also an extra nudge of sweetness to really heighten each sip. Nonetheless, I’ve included an option below, should they run out of this creamer (*gasp!*) at your local grocer. Note that it is sold in both pint and larger quart sizes.

To note, these mango melba smoothies are vegan and free of top allergens, but as a special extra, this is a banana-free smoothie recipe, too! Banana-free is a top request from readers, one which I’m happy to oblige with these cool and creamy shakes.

Oh, and you may spot some rather unique healthy additions in these mango melba smoothies. I simply can’t resist packing in nutritional “boosters” whenever possible. But don’t worry, they’re sneaky!

This post is sponsored by So Delicious. The opinions, photos and creamy dreamy mango melba smoothies are all my own.

Special Diet Notes: Mango Melba Smoothies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

For paleo mango melba smoothies, just use lite coconut milk for the creamer and add ¼ teaspoon pure vanilla extract. Sweeten to taste with honey or your paleo-sweetener of choice.

5.0 from 2 reviews

Mango Melba Smoothies

 

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Prep time

5 mins

Total time

5 mins

 

Don't be afraid of the nutritious boosters in this recipe. The seeds blend in seamlessly, the turmeric adds color but not flavor, and the black pepper is just a pinch to dramatically heighten the benefits of the turmeric.

Author: Alisa Fleming

Serves: 1 to 2 servings

Ingredients

• 1 cup frozen mango chunks
• ¼ cup So Delicius Vanilla Coconut Milk Creamer
• ¼ to ½ cup So Delicious Original Coconut Milk Creamer, Lite Coconut Milk, or Unsweetened Coconut Milk Beverage
• 1 teaspoon flaxseeds (or ½ tablespoon ground flaxseed)
• ⅛ teaspoon turmeric
• ½ cup fresh raspberries, plus additional for garnish
• 1 teaspoon chia seeds
• Pinch black pepper
• 3 to 5 drops pure stevia extract (vanilla if you’ve got it!)

Instructions

1. Place the mango, vanilla coconut creamer, ¼ cup of the original coconut creamer or milk, flaxseed, and turmeric in your blender and puree until smooth. Add more coconut creamer or coconut milk as needed to get the consistency desired (I often use a full ½ cup).
2. Pour two-thirds of the mixture into a glass.
3. Add the raspberries, chia seeds, and pepper to the remaining mango mixture in your blender and puree until smooth. Blend in just a few drops of stevia, to taste, if more sweetness is needed.
4. Pour the raspberry mixture on top of the mango. Garnish with raspberries, if desired.

3.5.3208