Raspberry & Mango Ripple
Prep: 15 mins
Join the berry side this winter as tart, seasonal Spanish raspberries team up with our exotic organic mango, swirled together for some fruity smoothie action.
This recipe is a:
See this week's box.
Ingredients you'll need
- 1 mango
- 125g raspberries
- 330ml almond milk
From your kitchen
- A few ice cubes
Step by step this way
- 1.
Slice the fat cheeks off the mango stone. Slice the narrower sides off the mango stone. Slice the mango flesh off the skin and roughly chop it. Put all the mango flesh into your blender.
- 2.
Tip in the raspberries. Give your carton of almond milk a gentle shake, then pour in 330ml. Add a few ice cubes and blitz for a few mins till smooth.
