Tropical smoothie bowl

Tropical smoothie bowl

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(3 ratings)

Prep: 20 mins no cook


Serves 2

Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal332
  • fat15g
  • saturates13g
  • carbs41g
  • sugars38g
  • fibre8g
  • protein4g
  • salt0.1g
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  • 1 small ripe mango, stoned, peeled and cut into chunks
  • 200g pineapple, peeled, cored and cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 ripe bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 2 tbsp coconut yogurt (not coconut-flavoured yogurt)
  • 150ml coconut drinking milk
  • 2 passion fruits, halved, seeds scooped out
  • handful blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 2 tbsp coconut flakes
  • a few mint leaves


  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.

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