Mango & Coconut Smoothie Float!
I find smoothies are an easy way for me to make sure I get some good vitamins and nutrients into me each day. There’s some evidence to suggest that blending fruits and vegetables means you’re not getting the full benefit and they can sometimes be high in sugar, but I’ve decided I’m going to risk it because they taste so good!
The only problem I find with smoothies is that you really need to add lots of frozen fruit or ice, because the thick, warm ones can be sort of disconcerting. Smoothie bowls have been popular for a while now and I can see why. Eating smoothies with a spoon means you can go for a slightly thicker texture, plus it gives you loads more room for toppings – always a plus.
This smoothie is made using a whole mango (skin included) as the skin contains 400 times the mangiferin than the fruit itself. Mangiferin is a natural polyphenol that is thought to help control blood sugar and help weight loss. Mangos are also rich in fibre, vitamin A and vitamin C.
WARNING – a very small amount of people are allergic to a compound called urushiol that is found in the resin of mango trees and can be on the peel. It’s chemically similar to poison ivy or oak. If you have experienced reactions to these or mangos before, you will want to avoid eating the peel. I did a quick test before eating by rubbing the mango on mine and my husband’s arms (much to his confusion) and all seemed fine!
I decided to make this one into a sort of smoothie-float by adding a big scoop of vegan coconut ice cream. The contrast of the warmer, mango smoothie and the cold ice cream really worked – like ice cream and fruit syrup 🙂 It also means this fruit bowl passes as a legit sweet treat for pudding as well as breakfast.
I finished this mango smoothie bowl with blueberries, coconut flakes and some cherry sauce I made by blending a small amount of the smoothie with cherry powder.
A refreshing breakfast or night time treat when you’re feeling in need of something sweet, healthy and cooling – great for summer days or when you’re feeling under the weather. Freeze any leftovers into ice cubes for smaller treats or into moulds for healthy ice lollies.
For another breakfast drink try this Honey Nut Breakfast Oat Smoothie.
Let me know if you give this one a try. It’s totally tropical, healthy and chilled 🙂 #preggieveggie
- Smoothie Bowl
- 1 mango
- 1 banana
- Zest and juice of half a lime
- Ice cubes (optional)
- 2 scoops vegan coconut ice cream
- Optional Toppings
- Cherry sauce - made by rehydrating freeze dried cherry powder
- Flaked coconut
- Fresh mango slices
- Blend the mango (including skin if you aren't allergic) and banana (these fruits can be fresh or frozen)
- If you want to chill down the mixture a bit add a scoop of the coconut ice cream or some ice cubes and blend
- Add cold water to achieve the desired consistency
- Add the zest and juice of the lime to taste
- Pour the smoothie into a bowl and top with a scoop of your favourite ice cream, plus the toppings of your choice
*Freeze the leftover mixture in ice cube trays or lolly moulds
*Add nuts or granola for a little extra crunch
*Nutritional info is for half the smoothie bowl. It includes 1 scoop of ice cream and excludes additional toppings.