This mango and raspberry smoothie recipe is perfect for breakfast. This smoothie can also be enjoyed as a snack to give you an energy boost. 

Ingredients - for 1 person

• 225 grams fresh or frozen raspberries
  
• 1 medium mango (or 1 1/2 cups frozen mango pieces)
  
• 1/2 cup plain Greek yogurt
  
• 1/2 cup unsweetened almond milk, more if needed.
• Topping options: diced mango and diced raspberries.

Preparation - 10 minutes

• Prepare all the ingredients, placing them in an airtight 1-liter zip-lock bag: Hull and slice 225 grams of raspberries. Peel and slice 1 medium mango. Add 1/2 cup plain Greek yogurt, seal the bag and freeze until solid, for at least 2 hours and up to 3 months.
  
• When you're ready to consume your smoothie, transfer the frozen ingredients to a blender and add 1/2 cup unsweetened almond milk (if the frozen fruit has stuck together, tap it lightly against the counter while still in the bag to break it up before adding to the blender).
  
• Blend on high speed until very smooth, 30-60 seconds, adding more almond milk if necessary to thin. Pour into a tall glass and garnish with diced mango and strawberries, if desired. Serve immediately.