Strawberry Mango Smoothie Bowl
Inspired by techniques from America's Test Kitchen.
A thick, fruity smoothie of strawberries and mango topped with crunchy seeds and shredded coconut.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- rubber spatula
- 2 serving bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 186 kcal |
| Protein | 4.5 g |
| Carbohydrate | 33.3 g |
| of which sugars | 25.7 g |
| of which free sugars | 5.7 g |
| Fat | 5.8 g |
| of which saturates | 2.8 g |
| Fibre | 4.5 g |
| Salt | 0.42 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Smoothie
- 140 g frozen strawberries
- 140 g frozen mango chunks
- 80 g plain yoghurt
- ½ ripe banana, broken into pieces
- 14 g runny honey about 2 tsp
- 1 g fine sea salt or table salt a pinch
Toppings
- 50 g fresh strawberries, sliced
- 1 tbsp pumpkin seeds
- 1 tbsp desiccated coconut
- 1
Pulse Fruit. Place 140 g frozen strawberries and 140 g frozen mango chunks in a food processor and pulse in 1-second bursts about 20 times until finely chopped.
- 2
Blend. Scrape down the sides, add 80 g plain yoghurt, ½ ripe banana (broken into pieces), 2 tsp runny honey and a pinch of fine salt and process for about 1 minute until smooth, scraping down halfway.
- 3
Spoon. Carefully remove the blade and spoon the smoothie into 2 serving bowls.
- 4
Top. Top each bowl with 25 g sliced fresh strawberries, ½ tbsp pumpkin seeds and ½ tbsp desiccated coconut.
- 5
Serve. Eat straight away whilst the texture is at its best.
Storage
Serve straight away. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
