mango smoothie bowl with coconut, macadamias and passionfruit

I live in Australia. Specifically north east of Australia. There’s a certain time of year that we like to call ‘mango season’, and it’s an incredibly beautiful time of year.

I suppose the other name for this time of year is also affectionately known as ‘summer’, but it doesn’t have the same ring to it does it?

The tell-tale sign that this time of the year is starting is when you’re driving to work, and well worn navy gazebo suddenly appears in your view. It’s on the side of a main road in a perfectly visual spot you can’t miss it. You realize it hasn’t been there for the last 9 months… and you have the realization that mango season is back. It’s usually an older man, older white hilux, vistaprint sign tied with zipties, camping chair to the side, fold out white trestle table with the familiar crate boxes of around 15-20 mangos. You buy in bulk, or you don’t buy at all.

Buy local

There’s a reason I call this recipe ‘mango coconut summer bowl’. It’s a highly seasonal dish in my recipe book, as more of our dish selections should be.

You’ll notice from my story about the mango man isn’t there the whole year around, why? Because mangos don’t like winter. Of course you can still buy them, but they would have been grown thousands if not hundreds of thousands of kilometers away, refrigerated, transported, stored and then over the weeks or months or that process eventually sold to you. The carbon footprint due to the lengthy process of this has a high impact on our environment. Buying from ol’ mate on the side of the road? Most likely from his backyard to your kitchen table.

Now you may be reading this going ‘I live in Alaska, not Australia and we don’t have mango-men in summer here’, well of course if that’s true for you, no dramas! The narrative above is really just to engage you into thinking about where your fruit and veg are coming from, and if you can opt for a more seasonal option then both you and the environment will most definitely benefit! (And sidenote: Maybe if you’re in Alaska a summer berry smoothie bowl would be a better choice for you!)

Tips for the best mango coconut summer bowl

  1. Choose Ripe Mangoes: Use ripe mangoes for maximum sweetness and flavor. Look for mangoes that yield slightly to gentle pressure when ripe.
  2. Freeze your mango: This is essential. Using frozen mango chunks instead of fresh ones can make your smoothie bowl thicker and creamier without the need for added ice.
  3. Texture is Key: Blend your smoothie mixture until it’s smooth but still thick enough to hold toppings. You want it to be pourable but not too runny.
  4. Toppings: Get creative with your toppings! Add texture and flavor contrast with ingredients like granola, sliced fruits, nuts, seeds, shredded coconut, or even edible flowers.
  5. Chill Your Bowl: For an extra refreshing experience, chill your serving bowl in the freezer before pouring in the smoothie mixture.
  6. Garnish: A drizzle of maple syrup, a sprinkle of cinnamon, or a few fresh mint leaves can enhance the flavor and presentation of your smoothie bowl.

Frequently Asked Questions:

Q: Can I use any type of milk?
A: Yes, you can use any milk you prefer, such as almond milk, oat milk or soy milk, however I choose coconut for this recipe for that pina-colada type taste.

Q: Can I make this ahead of time?
A: While you can prepare the smoothie mixture ahead of time and store it in the refrigerator, it won’t turn out quite the same. Best to add toppings just before serving to maintain their freshness and crunch.

Q: Can I substitute mango with other fruits?
A: Absolutely! You can use any fruit you like or even a combination of fruits to create your own unique smoothie bowl recipe.

Q: How do I make my smoothie bowl thicker?
A: You can add less liquid to the blender, use frozen fruits, or add ingredients like yogurt, avocado, or banana for a thicker consistency.

Q: How do I prevent my smoothie bowl from melting too quickly?
A: Chilling your bowl before serving can help keep the smoothie cold for longer. You can also use frozen fruit or a little less liquid in the blend to make it thicker and more ice-cream-like.

And that’s it! This refreshing, nutritious, tropical breakfast option is a quick and easy way to start your summers day. Get blending!

Mango Coconut Summer Bowl

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 2 cups frozen mango
  • 3/4 cup coconut milk
  • 1 tbsp lime juice
  • 1/2 tsp tumeric powder

Toppings

  • 1/4 cup Coconut yoghurt
  • 1/4 cup Passionfruit pulp
  • 1/4 cup Coconut shreds
  • handful Macadamia halves

Instructions 

  • In a blender add frozen mango, lime juice, tumeric and coconut milk. Blend until a thick icecream like consistency.
  • Pour into the bowl, eat straight away with desired toppings. Enjoy!
Course: Breakfast, Snack
Keyword: breakfast, SNACK
Author

Hey there! I’m Britney, a nature-loving, wellness-conscious mum with a passion for flavorful, wholesome vegan food. After years of running my own vegan catering business, I decided to focus on sharing my recipes so that even more people can enjoy them! On my blog you'll find simple, tasty, vegan recipes using wholesome ingredients that will be sure to impress the tastebuds of everyone you share them with! Kind food. Kind thoughts. Better World.

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