Raspberry pineapple is one of those wacky combos that you’re not sure about. But once you try it, you realize that it’s a great pairing.

My favorite part about making this bowl was cutting the mango for the top. For a while, I used to dread cutting up mango because I didn’t know the best way to do it. And there’s that huge seed in the middle, which makes everything more complicated.

But then I watched this tutorial. The chef in the video made everything look so easy, and by the end, I was cutting the mango cubes of my dreams.

Here’s a good song to get you started. Or to get you through Monday after a weekend of revelry. I found it last week when I was looking for songs about avocados.

Raspberry Pineapple Smoothie Bowl (from me, to you)

Ingredients

1 cup raspberries
a handful of chopped pineapple
1 banana
1 cup almond milk
chopped mangoes, chopped pineapple, coconut flakes and granola for topping

Directions

Blend the raspberries, chopped pineapple, banana and almond milk in a blender on high until smooth. Top with chopped mangoes, pineapple, coconut flakes and granola. Enjoy!