Ingredients
Scale
- 1 ½ cups frozen mango chunks
- ½ cup frozen pitaya (dragon fruit) cubes or 1 frozen pitaya pack
- ½ frozen banana (sliced before freezing for easier blending)
- ¼ cup full-fat coconut milk or almond milk
- 1 tablespoon chia seeds (optional for thickness)
- ¼ cup crunchy granola
- 1 tablespoon shredded coconut
- Fresh kiwi slices and blueberries for garnish
- A drizzle of honey or agave nectar
Instructions
- Gather your frozen mango, pitaya, and banana. Ensure the fruit is completely frozen, as this is the secret to a thick, spoonable texture. If you have a high-speed blender, you can use the fruit straight from the freezer. If your blender is less powerful, let the fruit sit on the counter for 3 to 5 minutes to slightly soften before you begin.
- Place the frozen mango, pitaya, banana, and chia seeds into the blender canister. Pour in only half of the coconut milk to start. Use the “pulse” setting or a tamper tool to push the fruit down into the blades. Continue blending on low speed, adding the remaining liquid only if necessary. Stop blending as soon as the mixture is smooth and resembles soft-serve ice cream.
- Spoon the thick smoothie mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange the granola in a neat line down one side. Add the fresh kiwi, blueberries, and shredded coconut next to the granola. Finish with a light drizzle of honey or agave for a touch of extra sweetness and shine. Serve immediately before it melts.
- Cook Time: 10 minutes