raspberry-mango protein smoothie

plus my game-changing tips for better protein smoothies
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raspberry-mango protein smoothie

I find making smoothies deceptively tricky — especially ones with protein powder. So now that I’ve finally nailed my formula, I can’t wait to share it with you. Try it out with this refreshing raspberry-mango protein smoothie, which I’ve had on repeat this summer.

Here are my three biggest tips:

  • 1. Use a protein-packed milk. This way, you aren’t relying on the protein powder alone for protein. I alternate between Fat Free Fairlife and Silk Protein Almondmilk.
  • 2. Add the protein powder last. If you’re adding protein powder to the smoothie, do so AFTER you’ve blended the rest of the ingredients. This keeps the texture thick and creamy and not fluffy or foamy.
  • 3. Pre-portion your fruit. I’m so much more likely to make a smoothie if I’m not measuring out the ingredients every morning. If I prep it in advance, I can just grab a pack from my freezer, add the milk and any other non-frozen additional ingredients, and blend.

My favorite protein powder for smoothies

While I’m constantly trying new plant-based protein powders, my two current favorite brands are Nuzest and Ghost. Nuzest has great vanilla and strawberry flavors, while Ghost has a peanut butter one I love for all sorts of pb treats.

see it in action…

raspberry-mango protein smoothie

serves 1
cup being filled with raspberry-mango protein smoothie


  • 1/2 cup frozen mango
  • 1/2 cup frozen raspberries
  • 1/2 cup plain 2% Greek yogurt
  • 1 Medjool date, pitted (Rancho Meladuco Date Farm dates are my favorite!)
  • pinch of sea salt
  • 1 cup almond milk (I use Silk Protein Almondmilk for extra protein)
  • 1 scoop vanilla protein powder


  • Add all the ingredients except for the protein powder to a blender; blend until smooth. Add the protein powder and blend just until combined, about 3 seconds. Enjoy!



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