Raspberry Ripple Mango Smoothie Bowl

Looking for a vegan smoothie bowl, or a smoothie bowl with mango, Raspberry and other deliciously tropical flavours? Our Raspberry Ripple Mango Lassi Smoothie Bowl is a smoothie bowl idea inspired by Indian dinners with an accompanying yoghurt lassi – always the best part of the meal.

This is a keto smoothie bowl that is ideal as a low refined sugar option, with the Manuka Honey used as a natural sweetener and fresh (or frozen) beautifully perfumed mango and frozen raspberries there’s no need for a natural sugar replacement.

This recipe was inspired by Katya Kozary’s Mango Lassi Smoothie Bowl and we’ve just added a few bits to make it our own. If you’re looking for the original recipe, check it out on Katya’s blog page, along with a multitude of other gut friendly, auto-immune friendly options. 

Because we love the natural colours that come with beautiful fresh fruit, we’ve chosen to marble a raspberry ripple through our mango bowl! This is a super easy thing to do, and just makes the bowl bright and fun, especially when topped with fruits, coconut and other yummy nuts and seeds.

Grab your manuka honey so you’re prepared for this incredibly sweet, tangy and uber refreshing immunity boosting bowl. (also ideal squished into iceblock molds and frozen, to eat as a healthy smoothie pop on hot summer days).


2 ½ cups frozen mango

¼ cup greek style coconut yoghurt

2 tbsp Steens manuka honey

1 tbsp Freeze Dried Raspberry Powder (or defrosted frozen raspberries, mashed with a fork)

Optional Toppings:

  • Mango
  • Granola
  • Raspberries (fresh or frozen)
  • Shredded or flaked coconut
  • Banana Slices
  • Coconut Yoghurt
  • Cacao Nibs
  • Freeze Dried Cherry Powder
  • Hemp Seeds



In a high speed blender, combine the mango, coconut yoghurt, manuka honey.

If you don't have a super high speed blender, allow the mango to thaw from the freezer for 20-30 mins. Like this it will be stretchy and cold and blend more easily. Add a dash of plant milk to allow it to blend better if you don’t want to wait.


Once it is well combined and smooth, add 2 tbsp of your freeze dried raspberry powder (or freshly mashed raspberries) and blend for a short 3-5 seconds, so the raspberry runs through the mango to create a ‘cherry ripple’.

Serve immediately in a bowl and add toppings of your choice! This is seriously yummy as a dessert, breakfast or snack and it looks so pretty that you'll feel happy eating it (we did anyway!)

Enjoy! x



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