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Blue Berry
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Rs 1,850 / 125 g
Blog & Recipes
Golden Mango Smoothie Bowl
Blended ripe mango over a bed of thick yoghurt, finished with granola and toasted coconut for a breakfast that eats like dessert.
- Calories per portion, approximate
- about 260 calories
- Time
- 8 mins
- Portion
- 2 persons
A smoothie bowl is a smoothie you eat with a spoon, which means it has to be thick. The trick is very little liquid and fruit that is cold: frozen mango does most of the work, and the yoghurt makes it creamy rather than icy.
Ingredients
Serves 2
- 2 ripe mangoes, peeled, stoned and cubed
- 150 g thick plain yoghurt, plus a spoonful for topping
- 2-3 tbsp milk, as needed
- 4 tbsp granola
- 2 tbsp coconut flakes, toasted
- Honey, to drizzle (optional)
- Blueberries or sliced dragon fruit, to top (optional)
Method
- 1
Freeze the mango cubes for at least an hour. If you are short of time, chill them and blend with a few ice cubes instead.
- 2
Put the mango and 150 g of yoghurt in a blender. Add just one tablespoon of milk to start.
- 3
Blend in short pulses, scraping down the sides between bursts. Add more milk a tablespoon at a time, only if the blades stall. The mixture should be thick enough to hold a spoon upright.
- 4
Divide between two bowls and smooth the tops with the back of a spoon.
- 5
Add a spoonful of yoghurt to each, then the granola, toasted coconut and any fruit. Drizzle with honey and serve immediately, before it melts.
Tips for the best result
- Toast the coconut flakes in a dry pan over medium heat for one to two minutes, shaking constantly. They go from golden to burnt very quickly.
- Pour in the milk gradually. It is easy to thin a smoothie bowl and impossible to thicken it again without more fruit.
- Keep the toppings in the fridge until the last moment so the bowl stays cold while you eat.
Ingredients from our range
Order the fresh produce for this recipe with cash on delivery, straight from the marketplace.
