- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 220 kcal
Quick summary
“This tropical smoothie bowl blends frozen ripe banana with mango, pineapple, natural yogurt, and coconut milk. Served with a crunchy topping of granola and seeds, it is refreshing, nutritious, and colorful.”
What you need to know
- The use of previously frozen ripe fruits provides a full-bodied consistency that allows it to be eaten with a spoon.
- Coconut milk combined with plain yogurt balances the acidity of tropical fruits with milky creaminess.
- The arrangement of granola and seeds on the surface adds crunchy contrast to the bowl's chilled cream.
Ingredients
Main
- 2 bananas maduras
- 1 cup of chopped mango
- 1 cup of chopped pineapple
- 1/2 cup plain yogurt
- 1/2 cup of coconut milk
- 1 tablespoon of honey (optional)
- Granola and seeds to taste for finishing
Instructions
Principal
- Start by peeling the bananas and chopping the mango and pineapple.
- In the blender, add the bananas, mango, pineapple, yogurt, and coconut milk.
- If desired, also add honey to sweeten.
- Beat everything until smooth and creamy.
- Taste the mixture and adjust the flavor as needed, adding more honey or fruits if you prefer.
- Pour the mixture into two bowls.
- Finish the recipe by adding granola and seeds on top to taste.
- Sirva imediatamente e aproveite!
Chef's tips
- Freeze the banana slices and mango cubes the day before to dispense with adding water cubes.
- Start by beating at low speed using the pulse function to crush the frozen pieces without overloading.
- Serve immediately after preparation so the mixture maintains its velvety density without turning into thin liquid.
Variations
- Green detox bowl: add a clean leaf of collard greens or a handful of raw spinach while blending.
- Touch of ginger: add a thin slice of fresh ginger to enhance the tropical citrus freshness.
- Protein smoothie: blend a scoop of plant-based protein or collagen powder along with the fruits.
Substitutions
- Chopped mango can be replaced by strained passion fruit pulp, papaya, or pure açaí pulp without syrup.
- Traditional natural yogurt can be replaced by whole Greek yogurt or thick milk kefir.
- Coconut milk can be swapped for chilled coconut water, almond milk, or natural orange juice.
How to store
Consume immediately after blending to preserve the firm bowl consistency. If there's any blended liquid left over, store it in a sealed glass bottle in the refrigerator for up to 24 hours and drink it cold as a traditional smoothie.
Can it be frozen?
It is not recommended to freeze the ready-made smoothie bowl with the topping. However, freeze the already cut fruit portions in airtight bags for up to 3 months, ready to blend with coconut milk at the time of consumption.
What to serve with
Finish with sliced strawberries, toasted pumpkin seeds, dried coconut flakes, and sunflower or chia seeds. To accompany breakfast, whole-grain toast with ricotta spread or boiled eggs with olive oil.
Frequently asked questions
Can pineapple blended with yogurt turn bitter over time?
The bromelain enzyme in pineapple breaks down dairy proteins, making the cream bitter; therefore, consume immediately after blending.
Which blender is needed to blend frozen fruits?
Blenders with power from 600W with steel blades crush frozen fruits in pulse mode with ease.
Can I skip the honey in the recipe?
Yes, ripe bananas and mangoes already contain enough natural sugars to sweeten the smoothie without adding honey.
How to make the smoothie have a very thick consistency?
Use the fruits well frozen and limit liquids to the minimum necessary for the blender blades to turn.
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