Mango Coconut Smoothie Bowl

Ingredients

• 2 cups frozen mango chunks
• 1 medium frozen banana, sliced
• 1/2 cup canned coconut milk (full-fat, well-shaken)
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1/4 cup granola
• 2 tablespoons unsweetened coconut flakes, toasted
• 1/2 cup fresh strawberries, sliced
• 1 tablespoon chia seeds
• 1 kiwi, peeled and sliced

Instructions

1. Add the 2 cups frozen mango, sliced frozen banana, 1/2 cup coconut milk, 1/2 cup Greek yogurt, and 1 tablespoon honey to a high-powered blender.
2. Blend on low speed for 15 seconds to break up the fruit, then increase to high speed and blend for 30 to 45 seconds, stopping to scrape down the sides once, until thick and completely smooth.
3. Check the consistency: the mixture should be thick enough that a spoon dragged across the top leaves a clean channel that does not immediately fill back in; if it is too thick to blend, add coconut milk 1 tablespoon at a time.
4. If the mixture is too thin and soupy, add a few more frozen mango chunks and blend again for 10 seconds to thicken.
5. Divide the smoothie base evenly between two chilled bowls, using a spoon or offset spatula to smooth the tops flat.
6. Working quickly so the base does not soften, prep your toppings first: slice the strawberries and kiwi and measure out the granola and coconut flakes.
7. Arrange the sliced strawberries, kiwi slices, granola, and toasted coconut flakes in neat rows or sections across the top of each bowl.
8. Sprinkle the chia seeds evenly over the toppings so every bite gets a bit of crunch and texture.
9. Serve immediately with a spoon, before the base begins to soften; a properly frozen bowl should hold its shape for about 10 minutes at room temperature.

Tips

Why You'll Love This

• No cooking, ready in 10 minutes
• Naturally sweetened with fruit and a touch of honey
• Customizable with any toppings you have on hand

Nutrition

Nutrition values are estimated per serving based on the ingredients used.