Tropical Strawberry Mango Smoothie

This Vegan Frozen Tropical Strawberry Mango Smoothie is a decadent, soft-serve style treat that ditches the ice for a pure, velvet-smooth texture. By blending frozen strawberries, papayas, and mango with rich coconut cream and creamy oat milk, it achieves a luxurious mouthfeel that rivals traditional gelato. Hints of vanilla and almond extract provide a sophisticated depth, while a splash of fresh orange brightens the natural sweetness of the fruit for a refreshing, gourmet finish.

• 16 oz Frozen Strawberries
• 1 cup Extra-Creamy Oat Milk (or Cashew milk)
• 1/2 cup Chilled Coconut Cream (the thick part from the top of a can)
• 1/4 cup Sugar-free Coconut Syrup
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1/2 to 2 cups Frozen Papaya (cut in chunks before freezing for a better blend)
• 1 cup Frozen Mango chunks
• 1/2 Orange, pitted and  juiced

Instructions

1. The Liquid Base: Pour the oat milk, coconut cream, coconut syrup, vanilla extract, almond extract, and orange juice into the blender.
2. The "Cream" Phase: Add the frozen papayas and the frozen mango chunks. Blend on high until the mixture is completely smooth and looks like a thick puree.
3. The "Frost" Phase: Add the 16 oz of frozen strawberries. Because these are the bulk of the frozen "mass," adding them last ensures the motor doesn't overheat while trying to catch the smaller fruit.
4. The Final Blend: Pulse several times, then blend on high. Use a tamper if your blender has one to push the frozen fruit into the blades. Blend only until the "four-lobed" vortex forms.
5. Serve: Pour into chilled glasses. Top with fresh raspberries if desired. Enjoy!

Pro Tip: For maximum decadence, place your blender jar in the freezer for 10 minutes before starting. This prevents the friction of the blades from melting the fruit, keeping it as thick as gelato.