Now that I’m working from home I get to make lunch and snacks out of my kitchen every day, which is a lot of fun.
Sometimes I find a plain old apple or a handful of almonds to be too boring as snacks, so to jazz things up I’ve started to make mini low-cal smoothies as mid-afternoon treats.
I am in looooove with my Blendtec blender and highly recommend it to anyone looking to invest in a high-quality blender.
Yeah, it’s expensive, but I have used it practically every day of my life since I received it in 2009.
This raspberry mango smoothie is super delicious and will totally satisfy any mid-afternoon frozen/creamy/sweet craving you have.
And best of all, it’s HOT PINK!
peaches and cake
Raspberry Mango Smoothie
Adapted from Real Simple
Approximately 143 calories
½ cup frozen organic raspberries
½ medium fresh mango, cut into chunks
½ cup coconut water (I used Goya)
1 tsp. agave nectar
4 ice cubes (omit or use less ice if using frozen mango)
Puree all ingredients in a blender until smooth.
*Tip: add a little extra water if too icy.