Cake, Batter, and Bowl

Raspberry Mango Smoothies


My Boston blogger friend Jen, over at Beantown Baker, is hosting a very special event this month – her annual Power of Pink Challenge! Jen is an avid breast cancer fundraiser, and this month she’s only posting pink recipes on her blog to help raise breast cancer awareness. How cool is that? Luckily, she invited us to join in on the fun, and I was excited to support the cause and whip up these super healthy smoothies!

To create these lovely pink treats, I first made a raspberry puree by simmering some frozen raspberries with a touch of sugar and water. Then I strained the mixture to remove the seeds and froze it in an ice cube tray. This way, I didn’t have to dilute my smoothies by adding any extra ice. The next day, I whirled up my frozen raspberry cubes in the blender along with frozen mango chunks (which you can buy ready to go at Trader Joe’s – thanks for the tip Shannon!), Greek yogurt, and milk. Mmmm, these smoothies were super creamy and really satisfied my sweet tooth after dinner.

And yes, because I’m a huge dork, I attempted to top my smoothies with a little pink breast cancer ribbon. I cut the design out of some parchment paper and then just sprinkled a healthy amount of pink decorating sugar on top. I spontaneously bought two huge sets of colored sugars the last time we visited King Arthur Flour, and I love having any excuse to get them out. The ribbons didn’t turn out perfectly, but I still thought they were pretty cute.

Thanks to Jen for hosting such an inspirational blogging event!

Raspberry Mango Smoothies
Printable Recipe

1 12-ounce bag frozen raspberries
1/4 cup granulated sugar
1/4 cup water
3 cups frozen mango chunks (I found these at Trader Joe’s)
1 cup non-fat plain Greek yogurt
1/2 cup milk (I used 2%)

Place raspberries, sugar, and water in a small nonstick pan and heat over medium heat for 8 to 10 minutes or until or raspberries have broken down, stirring occasionally. Strain to remove the raspberry seeds and cool completely to room temperature. Fill an ice cube tray with the puree and freeze until solid.

To make the smoothies, place frozen raspberry puree cubes, frozen mango, Greek yogurt, and milk in a blender or food processor and pulse until smooth, about 1 minute. Makes 4 servings.

Nutrition: 201 calories, 1.3g fat, 6.4g fiber, 7.2g protein per serving
Cost: $1.30 per serving

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