Tropical smoothie bowl
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Tropical smoothie bowl

By Sara Buenfeld

Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl

  • Prep:20 mins
    no cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 332
  • fat 15g
  • saturates 13g
  • carbs 41g
  • sugars 38g
  • fibre 8g
  • protein 4g
  • salt 0.1g

Ingredients

  • 1 small ripe mango, stoned, peeled and cut into chunks
  • 200g pineapple, peeled, cored and cut into chunks
  • 2 ripe bananas
  • 2 tbsp coconut yogurt (not coconut-flavoured yogurt)
  • 150ml coconut drinking milk
  • 2 passion fruits, halved, seeds scooped out
  • handful blueberries
  • 2 tbsp coconut flakes
  • a few mint leaves

Method

  1. Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick. Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.

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