What do you do when you have of a box full of mangoes lying around your kitchen? You experiment! Mangoes are the perfect seasonal fruit to experiment and have fun cooking with this summer. Everywhere you look this season there’s luscious ripe mangoes added to sweet and savoury foods: tarts, cakes, smoothies, salsa and even salads. It’s great for your body, full of nutrients and is packed full of flavour! A quick and easy smoothie bowl is definitely one of my simple healthy ways to make the most of this mango season and stay hydrated!
PREPARATION TIME: 15 minutes
- 1 whole ripe mango (fresh or frozen)
- 1 frozen banana (chopped)
- 1 cup of coconut flesh, plus extra for topping
- 1/4 cup coconut water
You will also need: *(optional)
- 1 teaspoon chia seeds
- 1 teaspoon bee pollen
Making smoothies is as easy as it gets with this recipe. Three ingredients is all you need, a banana, mango and coconut! You can always use store bought coconut water in a tetra-pack, but I prefer buying a whole young green coconut so you can use the flesh as well and it tastes a whole lot better.
To know how to prep a fresh mango, look up one of my previous posts Breakfast smoothie bowls : Mango
Add the coconut water, chopped frozen banana and mango to the blender. Blend for a few minutes until smooth. Pour into a bowl, top it with coconut, mango, chia seeds and bee pollen.
You could always add a handful of porridge oats or nuts to turn this refreshing smoothie into a more filling breakfast option.
If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!