Made with 6 ingredients, this refreshing mango smoothie bowl is the taste of summer in a bowl!
I primarily made this for breakfast, sprinkling over some homemade gluten-free granola, but we have come to love it as a refreshing snack during summer. You can't add some crushed up ice cubes or use frozen mango to make it extra cooling.
Whilst it serves 1-2, I also water it down with a little chilled water to make it into a drinkable smoothie and serve it alongside breakfast for an extra hit of goodness! For a dairy-free smoothie bowl, swap the yogurt for a dairy-free yogurt - coconut milk would be lovely here.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 mango peeled and diced – or use 150g frozen mango
- 55 g plain Greek yogurt or dairy free yogurt
- pinch ground cinnamon optional
- pinch ground turmeric optional
- 1-2 tablespoons maple syrup optional
- Squeeze lime juice
To serve
- extra yogurt
- coconut flakes
- mint leaves
- gluten free granola
Method
- Cut the mango into cubes (see tip below).
- Place the mango cubes, along with the yogurt, cinnamon, turmeric and maple syrup, if using, into a blender. Blend until smooth.
- Squeeze in the lime juice to taste, adding a splash of water if its too thick.
- Pour into two bowls, and serve straight away with your choice of toppings.
- Best enjoyed straight away.
Notes
Use a mango straight from the fridge - the smoothie tastes best cold. If your mango is at room temperature, smash two ice cubes with a rolling pin and add to the blender.
To cut the mango: Cut the mango down either side of the stone to give you two cheeks. Score 3-4 slices vertically down the each cheek and then 3-4 lines vertically, taking care not to cut through the skin. Hold the two opposite sides of the cheek and turn inside out, slice of the cubes and use in your smoothie bowl.
Nutrition
Calories 106kcal | Carbohydrates 23g | Protein 4g | Fat 0.5g | Saturated Fat 0.1g | Polyunsaturated Fat 0.1g | Monounsaturated Fat 0.2g | Cholesterol 1mg | Sodium 12mg | Potassium 235mg | Fiber 2g | Sugar 21g | Vitamin A 1121IU | Vitamin C 38mg | Calcium 53mg | Iron 0.2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 mango peeled and diced – or use 150g frozen mango
- 3 tablespoons plain Greek yogurt or dairy free yogurt
- pinch ground cinnamon optional
- pinch ground turmeric optional
- 1-2 tablespoons maple syrup optional
- Squeeze lime juice
To serve
- extra yogurt
- coconut flakes
- mint leaves
- gluten free granola
Method
- Cut the mango into cubes (see tip below).
- Place the mango cubes, along with the yogurt, cinnamon, turmeric and maple syrup, if using, into a blender. Blend until smooth.
- Squeeze in the lime juice to taste, adding a splash of water if its too thick.
- Pour into two bowls, and serve straight away with your choice of toppings.
- Best enjoyed straight away.
Notes
Use a mango straight from the fridge - the smoothie tastes best cold. If your mango is at room temperature, smash two ice cubes with a rolling pin and add to the blender.
To cut the mango: Cut the mango down either side of the stone to give you two cheeks. Score 3-4 slices vertically down the each cheek and then 3-4 lines vertically, taking care not to cut through the skin. Hold the two opposite sides of the cheek and turn inside out, slice of the cubes and use in your smoothie bowl.
Nutrition
Calories 106kcal | Carbohydrates 23g | Protein 4g | Fat 0.5g | Saturated Fat 0.1g | Polyunsaturated Fat 0.1g | Monounsaturated Fat 0.2g | Cholesterol 1mg | Sodium 12mg | Potassium 235mg | Fiber 2g | Sugar 21g | Vitamin A 1121IU | Vitamin C 38mg | Calcium 53mg | Iron 0.2mg
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