This bowl packs quite a punch and can be a healthy and nutritious kickstart to your day. The best time to make this dish is during the mango season when you can get your hands on fresh juicy mangoes. For the rest of the year one can use pureed canned mango as well. This is a vegan version of the smoothie as I have used almond milk. Adding bananas helps to provide thickness and flavour to the smoothie bowl. If you are in a rush you can make the smoothie the previous night and store it in the refrigerator. Add fruits of your choice and nuts in the morning and you are good to go. Overall a convenient and quick dish to make and can be had regularly ideally for breakfast particularly in the summer months. So do give it a try this summer. Happy Fooding Around.
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Breakfast Fuel
Ingredients
- 1 ½ cups Mango chunks ( frozen will also do)
- 1 Banana, sliced
- 1 cup Almond Milk ( For Non -Vegan, you may use regular milk)
- 1 Tbsp Maple Syrup or honey
- ½ cup thick Coconut Cream (for Non-Vegan, you may use yoghurt)
- ¼ – ½ cup Water, according to thickness required
Ingredients for Toppings :
- Fresh sliced Mango
- Berries of your choice (I have used strawberries and blueberries)
- Sliced Kiwi (Optional)
- Some cornflakes or muesli of your choice (Optional)
- Some dried fruits and nuts ( walnut, cashew, raisins, etc)
- Flaxseeds, (Optional)
Instructions
- Wash, peel and dice the mangoes into chunks. Place the mango chunks and banana slices in a blender. Add the almond milk, maple syrup and the yoghurt. Blend all together. Add water according to the thickness desired.
- Transfer the smoothie to a bowl. Top the smoothie with sliced mango, dried fruits, nuts and berries.
Notes
This is one easy, healthy and tasty breakfast option. You van prepare the smoothie the night before and add the toppings in the morning to save time.
Nutrition
- Serving Size: 2
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