Prep: 20 mins no cook
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
Ingredients
- 1 small ripe mango, stoned, peeled and cut into chunks
- 200g pineapple, peeled, cored and cut into chunks
Pineapple
pine-ap-pelWith its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 ripe bananas
Banana
bah-nah-nahProbably 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
Blueberry
bloo-bear-eeBlueberries are one of the few edibles native to North America and credited with being…
- 2 tbsp coconut flakes
- a few mint leaves
Method
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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