Tropical smoothie bowl

1 of 5-a-day breakfast fibre gluten free mango smoothie bowl summer tropical vegan vegetarian

N/A

Source

Ingredients

1 small ripe mango , stoned, peeled and cut into chunks

200g pineapple , peeled, cored and cut into chunks

2 ripe bananas

2 tbsp coconut yogurt (not coconut-flavoured yogurt)

150ml coconut drinking milk

2 passion fruits , halved, seeds scooped out

handful blueberries

2 tbsp coconut flakes

a few mint leaves

Method

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.