Mango Coconut Smoothie Bowl
A bright yellow bowl with toasted coconut and fresh kiwi on top.
- 8 mintime
- 1serving
- 495calories
- 30 gprotein
Mango is one of the best fruits for a smoothie bowl, because it blends into a thick, creamy base. Coconut milk adds richness. Toppings of kiwi and toasted coconut give contrast.
Ingredients
Makes 1 serving.
- 1 scoop vanilla whey protein powder (about 30 g)
- 1 cup frozen mango chunks
- 1 medium frozen banana
- ¼ cup light canned coconut milk
- 1 tbsp unsweetened shredded coconut
- 1 medium kiwi, peeled
- 1 tbsp chia seeds
Method
- Shake the coconut milk can and add a quarter cup to the blender with the protein powder.
- Add the mango and banana and blend, scraping the sides, until thick.
- Spoon into a bowl.
- Top with sliced kiwi, coconut, and chia seeds.
Nutrition per serving
| Calories | 495 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 72 g |
| Fiber | 13 g |
| Sugar | 46 g |
| Fat | 14 g |
Estimated from standard nutrition data for each ingredient, assuming about 24 g of protein per scoop of whey or casein and 22 g for plant powders. Brands vary, so check your label. Contains: milk.
Tips
- Let the mango sit out for two minutes so it softens slightly and blends easily.
- Toast the coconut in a dry pan for two minutes.
Swaps and variations
- Use plant protein and a splash of coconut beverage for a vegan bowl.
- Use pineapple for a more tart bowl.
