Mango Banana Smoothie Bowl with Kiwi

Yesterday morning, I decided to make hearts out of kiwi. It had nothing to do with Valentine’s Day, even though that’s coming up this week. I forgot about Valentine’s Day until I saw everyone posting pictures about it on Instagram.

If you decide to cut kiwi into hearts for any reason this week, here is a tip: Make sure you slice the kiwi thin enough so the cookie cutter can go through, but not so thin that the kiwi falls apart when you cut it. There’s a fine line, trust me. Kiwi is also kind of a volatile fruit when it comes to cutting it, so proceed with caution.

I paired the hearts with a mango smoothie bowl, blueberries, granola and coconut. It’s the perfect bowl for days when you miss summer and wish you were at the beach.

Here’s a song that I’ve been jamming out to recently. It goes well with this bowl.

Mango Banana Smoothie Bowl with Kiwi Hearts (from me, to you)


1/2 cup frozen mango
1 banana
1 cup almond milk
1/2 cup Greek yogurt
kiwi, blueberries, granola, chia seeds and coconut for topping


Blend the mango, banana, almond milk and Greek yogurt in a blender on high until smooth. Top with kiwi, blueberries, granola, chia seeds and coconut. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Breakfast, Gluten-Free, Smoothie Bowls, Uncategorized, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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