2 cups fresh raspberries, rinsed
2 cups cold water
1 1/2 to 2 large mangos, peeled and diced (1 to 1 1/2 cups diced)
14-20 spearmint leaves, rinsed
1 lime, juiced
pinch of sea salt
2-3 cups ice cubes
natural sweetener (optional)

Combine raspberries and water and purée until smooth. Pour through a mesh steel strainer and discard the seeds.

Return the raspberry purée to the blender and add the mango, a little over half of the mint leaves, lime juice, sea salt, and ice cubes. Blend until smooth. If desired, add optional sweetener and remaining mint leaves to taste, blending after each addition. Best enjoyed immediately!

Recipe Notes

• To make fresh mint simple syrup, combine 1/2 cup of water with 1/2 cup of white sugar and bring to a boil on the stovetop. Remove from the heat and stir 1/2 cup chopped fresh mint into the liquid. Cover and let steep until it cools to room temperature. Strain to remove the mint bits and keep refrigerated for up to two weeks.
• Frozen mangos can be substituted for fresh, as can raspberries. If using frozen raspberries, simply combine all ingredients and blend together; no need to strain the seeds.

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