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Mango Smoothie Bowl

Mango Smoothie Bowl

This mango smoothie bowl has a delicious tropical flavor that is just delicious. This recipe is gluten-free, vegan, allergy-free, and paleo-friendly, and makes an awesome breakfast or sweet treat. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Tess Masters

Ingredients

base:

optional boosters:

  • 1/4 cup (30g) frozen raw cauliflower
  • 2 tablespoons goji berries
  • 1 teaspoon probiotic powder (the contents of 2 capsules)

toppings:

  • 1 cup (160g) diced fresh pineapple or papaya (or 1 sliced banana)
  • 1/4 cup (15g) coconut flakes
  • 2 tablespoons shelled hemp seeds

Instructions

  1. Throw the coconut milk, oranges, coconut oil, lime zest, lime juice, cardamom, and goji berries, frozen cauliflower, and probiotic powder (if using) into your KitchenAid® Pro Line® Series blender container, secure the lid, and blast on high for about 30 seconds, until the mixture is completely pulverized and smooth.
  2. Scrape down the sides of the blender container with the flex edge of the tamper. Add the frozen mango and banana, secure the lid, remove the center lid cap, and insert the tamper. 
  3. Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen. (It should be a thick consistency like frozen sorbet.)
  4. Using the flex-edge spatula, guide the frozen mixture evenly into two breakfast bowls, and top with sliced fruit, shaved coconut, and hemp seeds. Enjoy immediately. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak