Description
This vibrant Green Mango Smoothie Bowl is a refreshing and healthy breakfast option, combining ripe mango, fresh spinach, and frozen banana into a creamy blend. Enhanced with Greek yogurt and chia seeds, it offers a perfect balance of protein and fiber. Topped with kiwi, granola, shredded coconut, pumpkin seeds, and fresh mint, this smoothie bowl is nutrient-packed and visually appealing, ideal for a nutritious start to your day.
Ingredients
Scale
Main Ingredients
- 1 ripe mango, peeled and chopped
- 1 cup fresh spinach leaves, packed
- 1 frozen banana, sliced
- 1/2 cup Greek yogurt (or dairy-free alternative)
- 1/2 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional)
Toppings
- Sliced kiwi
- Granola
- Shredded coconut
- Pumpkin seeds
- Fresh mint leaves
Instructions
- Prepare the ingredients: Peel and chop the ripe mango, slice the frozen banana, and wash the fresh spinach leaves thoroughly to remove any dirt or grit.
- Blend the smoothie: Add the chopped mango, fresh spinach, sliced frozen banana, Greek yogurt, unsweetened almond milk, chia seeds, and honey or maple syrup (if using) into a high-speed blender. Blend until the mixture is smooth and creamy, pausing occasionally to scrape down the sides for an even texture.
- Serve in a bowl: Pour the blended smoothie into a serving bowl and smooth the surface with the back of a spoon to create an even layer.
- Add toppings: Garnish the smoothie bowl with your choice of sliced kiwi, granola, shredded coconut, pumpkin seeds, and fresh mint leaves for added flavor, texture, and visual appeal.
- Enjoy immediately: Serve the smoothie bowl right away to enjoy the freshness and retain the creamy texture.
Notes
- You can substitute spinach with kale or other leafy greens based on preference.
- For a thicker texture, decrease the amount of almond milk or add more frozen banana slices.
- Make this recipe vegan by using a plant-based yogurt and a vegan sweetener like maple syrup instead of honey.
