Mango Smoothie Bowl
Posted by Lisa on June 4, 2015 / 15 Comments
A sweet and tropical mango smoothie bowl is topped with vibrant blueberries, coconut flakes and homemade, gluten-free granola.
If you liked my pitaya smoothie bowl, you’re gonna LOVE my mango smoothie bowl. Well, that is, if you love mangoes. But who doesn’t love mangoes?
Mango smoothies might just be one of my favorite things – and something I splurged on (a wee bit too much) when I was in Thailand a few months ago. When tropical fruit is abundant and cheap, it’s what you do. When in Rome, right?
But instead of a smoothie drink, today I’m whipping up a mango smoothie bowl. I’ve added a few other flavors and nutrients, while giving you a hearty, chewable breakfast. And that’s one of the reasons I love smoothies bowls – they’re chewable. Chewing your food sends signals to your brain to start enzyme production which makes digestion easier. And quite frankly, it just feel more like a breakfast meal than a drinkable smoothie.
You probably already know that the more color on your plate (or bowl) the more nutrients you’re getting. So when it comes to smoothie bowls (or any meal in general), the goal is bright and vibrant! With mangoes as the base, I’ve boosted the bowl with pineapple, blueberries, coconut and granola.
But let’s take a closer look at what’s in this bowl:
- Mangoes: an excellent source of vitamin A, beta-carotene and potassium. They also provide vitamin B6, vitamin C and vitamin E.
- Pineapples: rich in vitamin C and bromelain, an enzyme that helps to digest food. Bromelain also has anti-inflammatory and anti-cancer properties.
- Blueberries: one of the highest antioxidant fruits (and longevity fruits!) due to it’s anthocyanin compounds.
- Coconut: high in potassium and B-complex vitamins, as well as lauric acid – which increases good-HDL cholesterol.
- Chai Spiced Granola: spices such as cinnamon and ginger provide antioxidant, antiseptic, anti-inflammatory and anti-microbial properties, while the nuts are rich in energy, fatty acids and nutrients.
So that’s one heck of a nutrient dense breakfast!
Similar to my pitaya smoothie bowl, always remember to add the liquid first. You want the liquid at the bottom of your blender, to help the blades do their job. Then, add the fruit. I recommend pre-slicing and freezing your fruit for smoothie bowls. Just slice up various fruits, place them on a baking sheet or plate with parchment paper and place in the freezer. Once frozen, you can package the fruit chunks individually in ziplocs bags. It makes breakfast a breeze!
By adding frozen fruit, you’ll also get a good, thick consistency – ideal for preventing your toppings from sinking in. If instead you add ice to cool it down, your bowl will become watery as it comes to room temperature.
Feel free to have fun with this bowl. If you have other fruit on hand, go for it. You really can’t make a bad smoothie bowl…especially when you’re starting with mangoes.
- 1½ cup frozen mango chunks
- ½ cup frozen pineapple chunks
- ½ banana
- 1 cup coconut water
- Add the coconut water, then fruit into a high-powered blender. Blend on high for one minute, until thick and creamy consistency.
- Pour into a bowl and add your toppings.
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