Frozen mango smoothie bowl with coconut granola

• 300 g frozen mango chunks
• 2 frozen bananapeeled before freezing, broken into chunks
• 120 ml coconut milkfrom carton, not canned
• 1 limejuiced
• 60 g granola
• 1 bananasliced
• 2 tbs unsweetened coconut flakes
• 2 tbs chia seeds

1. 1

   Add the frozen mango chunks, frozen banana pieces, coconut milk, and lime juice to a blender. Pulse 4-5 times first to break up the fruit, then blend on low speed for about 30 seconds, using a tamper or stopping to scrape down the sides as needed. You want a thick, spoonable consistency — much thicker than a drinkable smoothie. If the blender stalls, add coconut milk one tablespoon at a time, but resist the urge to over-thin it.

   Tip: The key to a good smoothie bowl is keeping it thick. Use frozen fruit straight from the freezer — don't let it thaw first. If your blender struggles, let the fruit sit for 2-3 minutes before blending.

2. 2

   Divide the blended base between two bowls and smooth it out with the back of a spoon.

3. 3

   Arrange the sliced fresh banana on one side of each bowl, then add a line of granola next to it. Scatter the coconut flakes and chia seeds over the top.

   Tip: Topping in sections rather than mixing everything together keeps the textures distinct — you get crunchy bites alongside creamy ones. Eat quickly before it melts!

• blender
• cutting board
• knife

Per serving

Nutritional values are estimates only.