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!
- 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
- 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
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
- 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
Find it online : https://getinspiredeveryday.com/food/mango-blackberry-smoothie/
