Ingredients
Scale
- 2 cups frozen mango chunks
- 1 frozen banana (sliced before freezing)
- 1/4 cup full-fat canned coconut milk (or coconut cream for extra thickness)
- 1 tablespoon shredded unsweetened coconut
- 1/2 teaspoon vanilla extract
- Toppings:
- 1/4 cup honey-almond granola
- 1/2 fresh kiwi, sliced
- 5–6 fresh raspberries or blueberries
- 1 tablespoon chia seeds
- A drizzle of honey or agave nectar
Instructions
- Step 1: Preparation of the Base: Place the frozen mango chunks and frozen banana slices into a high-speed blender. Using frozen fruit is the secret to achieving that thick, ice-cream-like consistency. Add the shredded coconut and vanilla extract. Pour in the coconut milk, starting with just a small amount to keep the mixture dense.
- Step 2: Blending to Perfection: Turn the blender on low and gradually increase the speed. Use a tamper tool to push the frozen fruit down toward the blades constantly. If your blender struggles, add one extra tablespoon of coconut milk at a time, but do not add too much or it will turn into a liquid smoothie. Blend until the mixture is completely smooth and looks like thick sorbet.
- Step 3: Plating and Topping: Spoon the thick mango mixture into a chilled bowl. Use the back of a spoon to smooth out the surface or create a decorative swirl. Arrange the granola in a neat line on one side. Place the kiwi slices and berries next to the granola. Sprinkle with chia seeds and finish with a light drizzle of honey for a beautiful, viral-worthy presentation.
- Cook Time: 5 minutes