Tropical smoothie bowl
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- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 2
Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl
| Nutrient | Unit |
|---|---|
| kcal | 332 |
| fat | 15g |
| saturates | 13g |
| carbs | 41g |
| sugars | 38g |
| fibre | 8g |
| protein | 4g |
| salt | 0.1g |
Ingredients
- 1 small ripe mango , stoned, peeled and cut into chunks
- 200g pineapple , peeled, cored and cut into chunks
- 2 ripe bananas
- 2 tbsp coconut yogurt (not coconut-flavoured yogurt)
- 150ml coconut drinking milk
- 2 passion fruits , halved, seeds scooped out
- handful blueberries
- 2 tbsp coconut flakes
- a few mint leaves
Method
- STEP 1
Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick. Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.
Goes well with
Recipe from Good Food magazine, August 2016
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