I shared this refreshing smoothie that’s packed with protein on The Loop blog for our lovely local shopping centre The Strand in Coolangatta. It’s super convenient and has such a great variety of stores – my favs being Healthy House (of course), Eyebrow World for the BEST threading, and our local coffee joint Boardriders / 28 Cooly Cafe. I love supporting local businesses so try to do as much of my shopping in Cooly as I can … plus it’s a 3 second walk away 😉

There’s also heaps of great food, and plenty of gluten free and vegan options too. Bin72 for a nice dinner out and Beachhouse for the best acai bowls (NOMS). If you’re a GC local and haven’t visited The Strand, then pop down this weekend – it’s well worth it!

So when I was thinking about what recipe to share, I couldn’t go past a delicious, refreshing Mango Raspberry Coconut Smoothie as it’s already starting to feel like summer is here on the Gold Coast!

This is perfect for when you need a meal on the go, or a healthy sweet tooth snack; smoothies are such great options – they’re fast, easy and you can pack in a heap of nutrient dense ingredients.

Nothing says summer in Queensland better than that sweet, tangy mango flavour, and creamy coconut is the perfect companion. Add in the raspberries to balance the sweetness of the mango and make this smoothie look like a coastal sunrise.

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Mango Raspberry Coconut Smoothie

Originally published on The Loop

Serves 2. Vegan & gluten free.
322 calories | 16g protein | 9g fat | 43g carbs | 9g fibre

Ingredients
Mango mix:
1 cup frozen mango chunks
1/2 frozen banana
1/2 cup Coco Quench (Pure Harvest)
3 tbsp hemp seeds
Raspberry mix:
1 cup frozen raspberries
1/2 frozen banana
1/2 cup Coco Quench (Pure Harvest)
1 scoop Sunwarrior Protein (Vanilla or Chocolate)
To serve:
Shredded coconut
Hemp seeds
Fresh raspberries

Method

  1. Add the mango, hemp seeds and most of the Coco Quench to a high-powered blender. You want to make sure its nice and thick, so don’t add all the Coco Quench at once. Blend for 30 seconds until smooth, adding more Coco Quench as necessary to get it to a thick-shake consistency (so you can pour the next layer cleanly on top).
  2. Pour the mango mix into two jars or glasses, and pop into the freezer whilst you prepare the raspberry mix.
  3. Add the raspberries, Sunwarrior Protein and most of the Coco Quench to the blender (don’t worry about rinsing it). Blend for 30 seconds, adding Coco Quench as needed to get a thick consistency.
  4. Slowly pour the raspberry mix over top of the mango mix. Serve with fresh raspberry, hemp seeds and shredded coconut flakes on top.

 

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