This vegan mango smoothie bowl is like having summer for breakfast—full of tropical flavour! It simply makes my heart sing!
For this yummy, summery vegan breakfast idea you only need 2-3 ingredients, and no sugar is added! Plus you can top it with whatever toppings you wish to add. Easy, peasy, my friend!
Ingredients
- mango chunks (fresh or frozen)
- coconut yoghurt
- coconut milk (optional)
Mango: I prefer fresh mangoes when they’re in season (they grow kinda locally for me). Mangoes are best enjoyed in summer and when it’s warm/hot.
They signal the body that it’s indeed summer. If you want to use frozen mangoes, that’s fine. Just make sure that there isn’t any sugar added to them.
Coconut Yoghurt: Coconut is just the perfect partner for mango! It's also a tropical fruit, so the same thing applies here (preferably enjoy in summer).
I prefer to make my own coconut yoghurt, so I know what’s in it. However, if you buy it in the shops, make sure it’s natural/plain with clean ingredients—as in coconut milk/cream, tapioca (or whichever thickener), and yoghurt cultures.
Coconut Milk: My homemade coconut yoghurt is quite thick so I like adding coconut milk to my mango smoothie bowl. It helps with a smoother texture.
Toppings
- other fruit (see variations)
- shredded coconut
- dried fruit (I used goji berries)
- puffed grains
- granola
- nuts or seeds
- chopped mint leaves (only when it’s hot that day, mint has cooling properties)
Instructions
Step One. Place all ingredients in a blender and blend until smooth.
Step Two. Pour the mango smoothie into a bowl and top it with whatever you prefer. Enjoy immediately.
Substitutions
Coconut yoghurt/milk: If you don’t like the taste of coconut, you can easily substitute the yoghurt with another dairy-free alternative such as almond or oat, or if you’re not vegan, just use regular yoghurt. The same applies to the milk if using.
Variations
This mango smoothie bowl can easily be made with any other fruit as well. However, the texture will change slightly.
What else you can do is replace some of the mango chunks with a different fruit. I love the combination with strawberries, bananas or pineapple!
Ayurvedic Notes
As I’m currently studying Ayurveda (the traditional Hindu system of medicine), here are some things you may want to consider before assembling this breakfast. Just FYI.
In Ayurveda, we say that fruit should always be enjoyed on its own. Some practitioners even advise not to combine fruit, but rather have only one kind at a time.
Especially, nuts and dairy shouldn’t be eaten together with fruit. All these things are considered to create ama (toxins) in your digestive tract, and later lead to feeling unwell.
But don’t get discouraged here! One of the Ayurvedic principles is also: rules are there to be broken! It’s all about experimentation and whether it works for your body or not.
I noticed that I feel OK with combining mango and coconut yoghurt, and keeping my topping fairly simple and rather fruit-based.
📖 Recipe
Equipment
- 1 blender
Ingredients
- 220g / 1 ½ cups mango chunks fresh or frozen
- 120g / ½ cup plain coconut yoghurt or made of dairy or oat
- 2-3 tablespoon coconut milk or water, optional
- your toppings of choice see notes for suggestions
Instructions
- Place all ingredients in a blender and blend until smooth.
- Pour the mango smoothie into a bowl and top it with whatever you prefer. Enjoy immediately.
Notes
- other fruit (pineapple, strawberries, bananas, etc.), dried fruit (I used goji berries)
- shredded coconut, puffed grains, granola, nuts or seeds
- chopped mint leaves
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