Sunshine Mango Smoothie Bowl
Ingredients
Toasted coconut topping
- 2 tbsp almonds
- 2 tbsp mixed seeds (we used sunflower & pumpkin)
- Large handful of coconut flakes
- 1/2 tsp ground cinnamon
Mango bowls
- 2 ripe mangos
- 250ml coconut milk
- 1 lime
- 3 tbsp chia seeds
- 2 bananas (to serve)
Preparation
Warm a small frying pan; add the almonds, seeds, coconut flakes and cinnamon. Cook gently for 4-5 minutes until fragrant and just golden. Remove from the heat and set aside to cool.
Place the mango, coconut milk, and the lime’s zest and juice in a high-speed blender; blitz until smooth. Stir in the chia seeds and leave to stand for a few minutes to thicken.
Pour into a bowl and decorate with banana, and the toasted coconut topping. Serve immediately.
