This smoothie bowl was born out of necessity. I had three oranges, a mango that was about go bad and pomegranate seeds that were also on their way out.
I’d like to think that it’s one of my better inventions. I originally thought about putting granola in the middle, but I’ve been doing a lot of granola-centric bowls recently. So I swapped in an old favorite, toasted coconut, instead.
My favorite part about making this bowl was cutting the mango for the top. Believe it or not, I didn’t know how to cut mango into thin slices before this. So this morning when I got up, I googled a tutorial on my phone.
A woman from the National Mango Board (yes, that’s a thing) taught me how to do it. It’s super easy and I would encourage everyone to try it soon. It reminds me of slicing an avocado.
Mango Orange Banana Smoothie Bowl (from me, to you)
1/2 cup frozen mango cubes
1 orange, peeled
1/3 cup almond milk
1/4 cup fat-free Greek yogurt, or more if you like your smoothie thicker
sliced mango, pomegranate seeds, chia seeds and toasted coconut for topping
Blend all the ingredients in a blender on high until smooth. Top with sliced mango, pomegranate seeds, chia seeds and toasted coconut.
If you’re like me and need a mango-cutting tutorial, here’s a good one. I watched it this morning before getting out of bed.