Mango Berry Smoothie

I have to admit, I’ve been enjoying this mildly warm summer. On the news last night, they were discussing how we’ve only managed to reach 90 degrees in New York City three times this summer, with a huge headline flashed across the screen saying, “Where’s summer?” They went on to mention how the farmer’s almanac was totally wrong about this summer being a total scorcher, then showed video of shivering children in a near empty public pools. Ha! I couldn’t help but laugh…and then I got a little annoyed. Last week it was pretty humid and muggy, and guess what? They were asking when we were gonna get some relief from the heat. Well here it is! Yet they’re STILL complaining. This is exactly why I avoid watching Fox News. Every time I watch it I swear my blood pressure goes up a few points.

Anyway, there’s still plenty of long and warm summer days left to enjoy. And on those warmer days, I love love love smoothies. And this Mango Berry Smoothie is as hydrating as it is super delicious. Instead of plain water, milk or juice, I love to use coconut water in my summer time smoothies. Coconut water is uber hydrating and contains a bit of natural sugar, which means no sweeteners necessary! Well, unless you want to add a little more sweetness. In the recipe, you’ll see that I give the option of adding a little agave to the strawberry-blueberry layer, but it’s totally an individual preference. I’ve made it both ways, and prefer the all natural version, but the agave gives that layer a boost in sweetness for those who like their smoothies on the sweeter side.

Now get to the kitchen and get your smoothie on!


Author: Christine Arel
Serves: 1
Bottom Layer
  • ½ cup frozen strawberries
  • ⅓ cup frozen blueberries
  • ½ cup pure coconut water
  • up to 1 tbsp agave or sweetener of choice (optional)
Top Layer
  • ½ cup frozen mango
  • ⅓ cup frozen peaches
  • ½ cup pure coconut water
  1. Prepare the bottom layer by adding strawberries, blueberries and coconut water to a blender. If you’re using agave, add it here as well. Blend until smooth, pour into a tall glass, and put in the freezer for at least 10 minutes while preparing top layer.
  2. Wash out the blender so the colors don’t mix.
  3. Prepare top layer by adding mango, peaches and coconut water to the blender. Blend until smooth.
  4. Remove bottom layer from the freezer. Gently pour mango mixture on top of berry mixture.
  5. Enjoy!
The mixture for each layer will be pretty thick, but this will help with the layering. After serving, it will begin to thin out pretty quickly. If you’d prefer not to layer, just combine all ingredients with more coconut water until you’ve reached your desired consistency.
Image and content: nogojisnoglory

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