Mango coconut smoothie bowl
Frozen mango and banana blitzed thick with coconut yoghurt, topped with fresh fruit, toasted coconut and crunchy granola.
- Prep
- 8 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 400 kcal
Ingredients
Method
Put two bowls in the freezer. Let the frozen fruit sit on the bench while you prep the toppings, so it blends more easily. Slice the kiwifruit and any fresh fruit.
Put the mango, banana, coconut yoghurt, coconut milk and lime juice in a blender. Blend on low, stopping to push everything down with a spatula, until thick and smooth like soft-serve.
Add a tablespoon more coconut milk only if the blades won't turn. The less liquid, the thicker the bowl.
Divide between two chilled bowls and arrange the kiwifruit, fresh fruit, granola, coconut flakes and chia on top. Eat straight away.
Tips
- A high-speed blender or food processor handles the thick mix best. In a regular blender, add the liquid first.
- Keep chopped bananas and mango in the freezer so this is always 8 minutes away.
