This mango and coconut bowl is creamy, lush, and lightly spiced with anti-inflammatory turmeric and fresh ginger.
I’ve topped it with a crunchy granola, lots of fresh fruits, and a few edible petals from the garden, but feel free to add your favourite toppings.
Serves 2 (Or 1 hungry smoothie bowl lover) | V VG* GF DF RSF
Ingredients
SMOOTHIE INGREDIENTS
TOPPINGS
Method
- Place all the smoothie ingredients in a high-speed blender or food processor and blitz until smooth. The mixture should be thick and creamy. If it’s too thick, add a little more coconut yoghurt, cream, or water to thin it down.
- Pour the frozen smoothie into two bowls and spread it level with the help of a spatula. Top each bowl with a few fresh mango, banana, and pineapple slices, then add some watermelon and a dried blood orange slice.
- Finish with a sprinkle of crunchy tropical granola, dried calendula petals, bee pollen, if using, and a few edible flowers or petals. Enjoy immediately.
*For a vegan smoothie bowl, leave out the bee pollen.
This recipe was featured in Issue 37 of Breathe Magazine – View magazine
