Ingredients
Scale
- 2 cups frozen mango chunks
- 1/2 frozen banana (peeled before freezing)
- 1/4 cup unsweetened coconut milk or Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional)
- Toppings: Fresh blueberries, sliced kiwi, granola, shredded coconut, and hemp hearts
Instructions
- Gather your frozen mango and banana. Ensure the fruit is completely frozen, as this is the secret to achieving that thick, ice-cream-like texture. Measure out your liquid base, choosing coconut milk for a tropical flair or Greek yogurt for an extra protein boost. Set aside your desired toppings so they are ready to go as soon as the base is blended.
- Place the frozen mango, frozen banana, liquid base, and sweetener into a high-powered blender. Start the blender on the lowest speed. Use the tamper tool to push the frozen fruit down toward the blades constantly. Gradually increase the speed, but only blend until the mixture is smooth and thick. Avoid over-blending, as the friction from the blades will generate heat and melt your smoothie bowl.
- Scoop the thick mango mixture into a chilled bowl. Use the back of a spoon to many smooth out the surface or create a decorative swirl. Arrange your toppings in neat rows or a beautiful mosaic pattern. Serve immediately while the base is still firm and cold.
- Cook Time: 5 minutes