Coconut Mango Smoothie Bowl
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegan, Gluten-Free, Dairy-Free
Ingredients
Scale
- 1 1/2 cups frozen mango chunks
- 1 frozen banana, sliced into coins
- 1/2 cup full-fat coconut milk (canned is best for creaminess)
- 1 tablespoon shredded unsweetened coconut
- 1 teaspoon fresh lime juice
- Topping: 1/4 cup granola
- Topping: 1 tablespoon chia seeds
- Topping: Fresh mango slices
- Topping: Extra shredded coconut
Instructions
- Step 1: Prep the Ingredients. Gather your frozen mango and banana. Ensure the fruit is completely frozen, as this is what gives the bowl its thick, ice-cream-like texture. If your banana is fresh, peel it and freeze it for at least 4 hours before starting.
- Step 2: Blend the Base. Place the frozen mango, frozen banana, coconut milk, shredded coconut, and lime juice into a high-speed blender. Start blending on the lowest speed, using a tamper to push the frozen fruit down toward the blades.
- Step 3: Adjust Consistency. Continue blending, slowly increasing the speed until the mixture is completely smooth and thick. If the blender stalls, add one extra tablespoon of coconut milk at a time, but be careful not to add too much or it will become a drinkable smoothie instead of a bowl.
- Step 4: Assemble the Bowl. Pour the thick mixture into a chilled bowl. Use the back of a spoon to smooth out the surface or create a decorative swirl.
- Step 5: Garnish and Serve. Arrange your fresh mango slices, granola, chia seeds, and shredded coconut on top in neat rows or a creative pattern. Serve immediately while still cold and thick.
Find it online: https://www.yucolor.com/breakfast/coconut-mango-smoothie-bowl/