Strawberry Mango Chia Smoothie

Ground ginger provides the perfect balance for the sweet strawberries, mango and banana.

Strawberry Mango Chia Smoothie - The Lemon Bowl

Strawberry season has finally arrived here in Michigan and I could not be more excited!! To celebrate, we visited a local farm about bought two flats (16 quarts) – one for my mother and one for us. I baked 6 pies! Just kidding. I froze most of them to use in smoothies throughout the fall and winter. :)

Strawberry Farm - The Lemon BowlIf you’re curious about freezing berries this summer, it is easier than you think! Follow this step-by-step guide to freezing strawberries and your freezer will be filled with deliciousness in no time.  You can use the same method for raspberries, blueberries, peas and more.

What is your favorite recipe for strawberry season?? We always have big plans for creative ideas but honestly, we love eating them plain. And yes, by “plain” I also mean smashed up with a little sugar on top of a freshly baked shortcake topped with vanilla ice cream.

Happy strawberry season!

Strawberry Mango Chia Smoothie
 
Prep time
Total time
 
Ground ginger provides the perfect balance for the sweet strawberries, mango and banana.
Author:
Recipe type: Smoothie
Serves: 2
Ingredients
  • 1 cup strawberries
  • 1 mango - peeled, pitted and chopped
  • 1 banana
  • 1 cup Greek yogurt 0%
  • 1 tablespoons flax seed meal
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 2 handfuls of ice
  • 2 teaspoons chia seeds
Instructions
  1. Place strawberries, mango, banana, yogurt, flax, ginger and cinnamon in a high speed blender and blend on high for 30-45 seconds.
  2. Add ice and puree until smooth.
  3. Sprinkle chia seeds in each glass before serving.
Notes
If you're using frozen fruit, you may not need to add as much ice. We like our smoothies nice and frosty but feel free to skip the ice entirely!
Nutrition Information
Serving size: 24 oz Calories: 263 Fat: 4.8 g Saturated fat: .2 g Unsaturated fat: 4.6 g Trans fat: 0 Carbohydrates: 47 g Sugar: 30.6 g Sodium: 47 mg Fiber: 9.4 g Protein: 14.4 g Cholesterol: 0

Today’s recipe was created as part of Food Network’s Summer Fest celebrating all thins BERRY! Be sure to check out these other delicious berry-filled dishes from my fellow foodie friends.

Feed Me PhoebeGluten-Free Blueberry-Almond Pancakes
Dishin & DishesCrunchy Topped Blueberry White Chocolate Muffins
Jeanette’s Healthy LivingGingered Blueberry Shortcakes With Light Creamy Topping
Taste With The EyesBlueberry Limoncello Pavlova
Sweet Life BakePaletas de Fresca y Aguacate
Napa Farmhouse 1885Mixed Berry Tea Cake 
Red or Green?Strawberry & Blueberry Crisp (Red or Green-style)
Virtually HomemadeBlueberry Mint Margaritas
Haute Apple PieTriple Berry Ice Cream
Pinch My SaltStrawberry Peach Cobbler With Almond Biscuit Topping
Cooking With EliseDehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
DevourFour Healthy Berry Recipes
Domesticate MeSummer Berry Crisp
WeeliciousBrainy Breakfast
The Sensitive EpicureStrawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*DishinFresh and Easy Blueberry Pie
From My Corner of SaratogaMixed Berry Freezer Pops
FN DishWake Up With Berries

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Comments

  1. says

    this looks so good! I just made a smoothie this morning that had wheat germ in it… definitely need to give your recipe a try tomorrow morning since i have chia on hand!

  2. says

    I’ve never been a big fan of chia seeds but I have actually never tried them in a smoothie! I bet they make for a really yummy thick consistency :)

    • Liz DellaCroce says

      Yes!! I totally made it with the mangos from our friends at the Mango Board!! I’m not going to lie, it was nice to have ripe mangos in the house vs frozen which I usually have. Miss you. :) xo

  3. says

    I’ve always wondered if I’m supposed to add the chia before blending or not, so I guess sprinkling them on top is the best option? I tend to do the chia gels, then mix them into the smoothie. I’m hooked on chia now, so thanks for this recipe!

    • Liz DellaCroce says

      I don’t think there’s a right or wrong way at all!! I do it both ways but like it a bit crunchy which is why I sprinkle on top. :)

  4. says

    I freakin’ love strawberry season! Being relatively close to Michigan, I have gotten to enjoy some of the beautiful strawberries from your neck of the woods. I have been eating strawberries just plain for the last few months. Today I think I am trying out a GF cookie with some fresh strawberries tossed in.

  5. says

    I miss Michigan strawberries! I don’t think the strawberries in Washington are quite as good (maybe it’s the rain?) though the small, flavorful berries of the Puget Summer variety are close. I’m always up for a strawberry smoothie recipe, especially one that includes mango. Right now, though, frozen strawberry kefir is the strawberry recipe I’m making the most.

    • Liz DellaCroce says

      Oh thank you for writing in! We definitely are lucky to have our strawberries but I can assure you we don’t take the short season for granted! We are freezing as many as possible!

    • Liz DellaCroce says

      Aww thank you. Love pretty smoothies.. usually they’re odd looking when I add spinach, cinnamon, etc. :)

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