Tropical Green Smoothie Bowl
Tropical Green Smoothie Bowl
Ingredients
For the Smoothie Bowl Base
- 4 frozen banana, peeled and sliced
- 2 cups frozen mango chunks
- 2 cups fresh spinach, packed
- 1/2 cup coconut milk, full-fat, chilled
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon honey, or maple syrup, optional
Optional Toppings
- 1 cup fresh berries, such as blueberries or raspberries
- 1/2 cup granola
- 1/4 cup shredded coconut
- 1 tablespoon chia seeds
- 1 sliced kiwi
Instructions
- 1
Ensure all fruit for the smoothie base is thoroughly frozen. For best results, freeze sliced bananas and mango chunks for at least 2 hours, or preferably overnight.
⏱️ 120 min
- 2
Add the frozen banana, frozen mango chunks, fresh spinach, coconut milk, lime juice, and optional honey or maple syrup to a high-speed blender. Start with 1/4 cup of coconut milk and add more only if necessary to achieve a thick consistency.
⏱️ 5 min
- 3
Blend on low speed, using the tamper to push the ingredients down towards the blades. Continue blending, gradually increasing speed if needed, until the mixture is completely smooth and very thick, resembling soft-serve ice cream. This may take a few minutes and require stopping to scrape down the sides.
⏱️ 5 min
- 4
Once smooth and thick, use a spoon or spatula to scoop the smoothie mixture evenly into four serving bowls.
⏱️ 3 min
- 5
Using the back of a spoon, gently smooth the surface of the smoothie in each bowl to create a flat canvas for toppings.
⏱️ 2 min
- 6
Arrange your desired toppings artistically over the smoothed smoothie bowls. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Tropical Green Smoothie Bowl
For the Smoothie Bowl Base
- 4 frozen banana, peeled and sliced
- 2 cups frozen mango chunks
- 2 cups fresh spinach, packed
- 1/2 cup coconut milk, full-fat, chilled
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon honey, or maple syrup, optional
Optional Toppings
- 1 cup fresh berries, such as blueberries or raspberries
- 1/2 cup granola
- 1/4 cup shredded coconut
- 1 tablespoon chia seeds
- 1 sliced kiwi
Instructions
- 1
Ensure all fruit for the smoothie base is thoroughly frozen. For best results, freeze sliced bananas and mango chunks for at least 2 hours, or preferably overnight.
⏱️ 120 min - 2
Add the frozen banana, frozen mango chunks, fresh spinach, coconut milk, lime juice, and optional honey or maple syrup to a high-speed blender. Start with 1/4 cup of coconut milk and add more only if necessary to achieve a thick consistency.
⏱️ 5 min - 3
Blend on low speed, using the tamper to push the ingredients down towards the blades. Continue blending, gradually increasing speed if needed, until the mixture is completely smooth and very thick, resembling soft-serve ice cream. This may take a few minutes and require stopping to scrape down the sides.
⏱️ 5 min - 4
Once smooth and thick, use a spoon or spatula to scoop the smoothie mixture evenly into four serving bowls.
⏱️ 3 min - 5
Using the back of a spoon, gently smooth the surface of the smoothie in each bowl to create a flat canvas for toppings.
⏱️ 2 min - 6
Arrange your desired toppings artistically over the smoothed smoothie bowls. Serve immediately and enjoy!