Ingredients
Scale
- 1 pack (100g) frozen unsweetened acai puree (slightly thawed)
- 1 cup frozen mango chunks
- 1/2 frozen banana (sliced before freezing)
- 1/4 cup unsweetened coconut milk or almond milk
- 1 tablespoon almond butter (optional for extra creaminess)
- 1/2 cup gluten-free granola
- Fresh toppings: Sliced strawberries, blueberries, kiwi, and hemp seeds
- A drizzle of raw honey or agave nectar
Instructions
- Break the frozen acai pack into a few smaller pieces while still in the wrapper. Run the wrapper under warm water for 5 seconds just to loosen the edges. Ensure your mango and banana are completely frozen solid. Using frozen fruit instead of ice is the secret to a thick, creamy bowl that doesn’t become watery.
- Place the frozen mango, banana, and acai pieces into a high-speed blender. Add the liquid base last. Start blending on the lowest speed, using a tamper to push the frozen fruit down into the blades. Only add more liquid one teaspoon at a time if the motor is struggling. You want the mixture to look like thick soft-serve ice cream with those iconic “blender ripples.”
- Scoop the thick smoothie mixture into a chilled bowl. Use the back of a spoon to smooth the surface or create a decorative swirl. Arrange your granola in a neat line down one side. Top with fresh fruit slices, hemp seeds, and a generous drizzle of honey. Serve immediately before it starts to melt.
- Cook Time: 10 minutes