My love of blackberries didn’t blossom until we took a trip to Oregon during blackberry season! I went from thinking they were alright to a full fledged addiction in just 1 berry, and that’s really not an exaggeration! Blackberries don’t grow in Montana, so every blackberry we see here is imported, and they’re often on the sour, unripe side. But… vine ripe blackberries still warm from the sun, those are an entirely different story.
Since I’ve discovered that I love blackberries, I fill the void with frozen berries which will due until I travel somewhere where they grow again. Frozen berries are perfect for smoothies in particular because they add an iciness that’s perfect for the hot months of summer. I’ve found they’re also great in baked desserts as well, and you can bet as soon as peach season arrives, they’re going to be combined into some sort of crisp/crumble concoction!
You might have noticed that I put kombucha in almost every single smoothie I ever make. I have a couple of reasons for this redundancy, but it’s mostly to do with the fizzy, punchy flavor they add to smoothies which never gets old. The other reason I add kombucha is because in my book, it’s a healthier alternative to juice which is the usual smoothie liquid. Kombucha contains all sorts of probiotics and B vitamins which makes it perfect for adding more goodies to your smoothie rather than empty calories!
You can use fresh fruit for this smoothie if you happen to have an abundance of it sitting around. But… one of my favorite things about this recipe is the use of frozen fruit, which makes it super quick and easy to make in the morning!
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Mango Blackberry Smoothie
- Total Time: 10 mins
- Yield: 7 cups or 56 ounces 1x
Ingredients
- 3 cups frozen mango chunks, 12 ounces
- 2 cups frozen blackberries, 8 ounces
- 2 ripe bananas, peeled
- 1 – 16 ounce bottle mango kombucha
- 1 cup coconut water
- 1 Tablespoon vanilla extract
Instructions
- Place all the ingredients into a high powered blender in the order listed.
- Secure the lid and blend, starting on low and working up to high speed. If the smoothie is too thick, use the tamper to keep it moving in the blender. I blend until the smoothie is smooth with most of the blackberry seeds intact. This is just a preference thing, you can blend until it’s completely smooth if you’d like.
- Pour into containers and and drink within the day. It will keep refrigerated until the next day, but it’s not quite as good!
- Prep Time: 10 mins
Hi Kari! My name is Rayna and I am a 14 year old girl living in Florida. I love to bake, cook, and concoct new recipes for my big family! A bunch of my friends and I have been looking over your website during school and we are all obsessed with every single one of your recipes. Many of my friends have made many of your dinner dishes! Personally, my dad is obsessed with fruit and loves a good smoothie! But he also is very conscience of his health and doesn’t eat lots of sugar or calories. I made this Mango Blackberry Smoothie today for him and my mom after we sat outside in the hot Florida heat for a while. They loved it!!!!! They each asked for seconds and I easily complied. The ingredients in it are so simple and so healthy that it was no guilt to drink this delicious smoothie! I plan on making tons of your other recipes! Thanks you so much for being so inspiring!
I’m so glad you and your family enjoyed this smoothie, it’s one of my favorites! I hope you let me know which recipes you make and how it goes because I always love to get feedback! 🙂