Peach Mango + Raspberry Recipe

Peel and Chop

Peel the peaches and mango. Remove pits and chop the fruit into roughly 1-inch pieces so they blend evenly. Measure out 1.5 cups peaches and 1 cup mango.

If raspberries are frozen, let them sit at room temperature 5 minutes so they break down more easily in the blender.

Combine and Sweeten

Place the chopped peaches, mango, and raspberries in a blender. Add 1/2 cup cold water, 1 1/2 tablespoons honey (or agave), and 1 tablespoon fresh lime juice.

Blend to Smooth

Blend on high until completely smooth, about 45–60 seconds. Stop and scrape down the sides as needed so no large fruit pieces remain. Taste and add up to 1/2 tablespoon more honey if you prefer sweeter.

Adjust Texture

If the mixture is too thick, add up to 2 tablespoons more cold water and pulse to combine. For a lighter, fizzy drink, stir in 1/2 cup sparkling water after blending.

Add Ice and Garnish

For a chilled beverage or slush, add 1 cup ice cubes to the blender and pulse 6–8 times until crushed but not fully melted. Pour into glasses and garnish with finely chopped mint (about 1 teaspoon per serving) and a few whole raspberries or a thin peach slice.

Serve immediately. Leftover blended mixture can be refrigerated in a sealed container up to 48 hours; stir well before serving.