Tropical smoothie bowl
Serves 2
Easy
Prep:
no cook
Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl
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- 1 small ripe mangostoned, peeled and cut into chunks
- 200g pineapplepeeled, cored and cut into chunks
- 2 ripe bananas
- 2 tbsp coconut yogurt(not coconut-flavoured yogurt)
- 150ml coconut drinking milk
- 2 passion fruitshalved, seeds scooped out
- handful blueberries
- 2 tbsp coconut flakes
- a few mint leaves
Nutrition: per serving
- kcal332
- fat15g
- saturates13g
- carbs41g
- sugars38g
- fibre8g
- protein4g
- salt0.1g
Method
step 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.
