Tropical Mango-Coconut Smoothie Bowl
10 min · Easy
#breakfast-bowl#dairy-free#quick#summer#vegan
Breakfast that feels like a beach holiday: frozen mango and banana blitzed with creamy coconut into a thick, spoonable swirl, then loaded with crunchy granola, toasted coconut and chia. Ten minutes to a bowl of pure tropical sunshine.
Ingredientsfor 2 portions
- 300 g Mango, frozen chunks
- 2 medium Banana, frozen
- 120 ml Light Coconut Milk
- 120 g Pineapple, for topping
- 40 g Granola, for topping
- 15 g Dried Coconut Flakes, for topping
- 1 tbsp Chia Seeds, for topping
Steps
- Add the frozen mango, frozen banana and coconut milk to a blender. Blitz to a thick, soft-serve consistency — start slow and use the tamper or pause to scrape down; you want it spoonable, not pourable.
- If it's too stiff to blend, add a splash more coconut milk, a little at a time. Too loose? Add a few more frozen mango chunks.
- Spoon the smoothie into two chilled bowls and smooth the tops into a swirl.
- Arrange the fresh pineapple, granola, coconut flakes and chia seeds in neat stripes over the surface, and serve immediately before it melts.
