Happy Wednesday everyone! I don’t know how it is where you live, but here in Montreal, Canada it is snowing like craaazy! It’s March already but the good ol’ winter storm is still kicking in. So what do we do on a gloomy, snowy day like today? We eat a nice bowl of colourful mango smoothie! It really does put you in a better and more upbeat mood. And you can do this with many other fruits, but we just happened to have some frozen mangoes lying around our freezer. Now, I’m not gonna try to make this super food, health-conscious recipe of a mango smoothie bowl. I love eating healthy and the benefits that come out of it, but for this recipe, I’m gonna try to incorporate both healthy ingredients and some that are a bit more indulgent.
I’m not gonna lie to you, I used to hate eating healthy. Not because I don’t like fruits and vegetables, but because when I wanted to snack, I always wanted to eat something that’s a bit more satisfying, a bit richer. But that was before the huge trend on healthy food that came along these past few years. Ever since I discovered smoothie bowls, it’s safe to say that I won’t need to buy that bag go chips anymore. I actually prefer to eat the fruit smoothie! It’s got this rich, creamy texture with a sweet, fruity flavour. And the topping makes all the difference! You can put anything you want on it, it’s your call. I like to put toasted nuts and other fruits to kind of balance out the flavours. But you can put anything that you think might go well with the smoothie. So let’s get cooking shall we?
For this recipe, it’s important that you use frozen mangoes to make the smoothie base. I know it might sound more authentic or better to use fresh mangoes, but don’t fall for that! Using fresh mangoes won’t give you the same rich, creamy smoothie texture that you’re looking for. It’ll give you more of a watery juice texture. But you can probably use fresh mangoes if you also add some ice cubes in the mix, though I’ve never tried it. To make the smoothie base, you just have to blend together the frozen mangoes and soy milk in a blender until smooth. Now my proportions are based on my own personal preferences. If you prefer a thicker smoothie, then go ahead and add more mangoes, and if you prefer a thinner consistency then you can add more soy milk.
Once that’s done, pour the smoothie into a bowl and now it’s time for the toppings! I like to add some fruits on top. This time time I added some bananas because that’s what I have on had, but strawberries, kiwis, or blueberries would definitely go well too. Now, I didn’t add any sugar to the mango smoothie, so I added some strawberry jam as topping to kind of add a little bit of sweetness to it. I also toasted some oats to give a crunchy texture and some toasted flavours. I added a couple of other things like dark chocolate crumbs, caramelized peanuts, and raisins, but as I mentioned before, the world is your oyster! You can add whatever you heart desires! And if you don’t care about presentation, then feel free to just dump all the toppings on top of the smoothie, mix it all up together and you’re good to go. But if you’re having guests and you wanna impress, then my suggestion for a go-to nice presentation is to neatly lay each topping in a line next to each other. It kinda gives it a nice visual effect and makes it very Pinteresty.
So there you go, your very own mango smoothie bowl. Pretty easy wasn’t it? It’s delicious, healthy, and nice to look at (If you’re into nice food presentation). Make sure you leave a comment below and tell us what you like to put as toppings on your smoothie bowl and happy eating!
- 2 cups of frozen mangoes
- 1/2 cup of unsweetened soy milk
- 2 tbsp of uncooked oatmeal
- 2 tbsp of finely chopped peanuts of your choice
- 1/2 of a banana
- 2 tbsp of strawberry jam
- 1 tbsp of finely chopped dark chocolate
- Mix together the frozen mangoes and soy milk with a blender. Since the mangoes are frozen, it might take a while until it reaches a smoothie texture. If the mangoes stick to the edges of the blender, simply stop the blender and use a spoon to scoop them back to the center.
- Pour the smoothie-textured mangoes and soy milk mixture into a medium-sized bowl, filling it up to 3/4 of the height. Refrigerate if you would like to use it later.
- Toast the oatmeal on a skillet at medium high heat until they are lightly browned and crunchy.
- Chop the peanuts and dark chocolate using a food processor. If you don’t have one, you can use a knife, though it might take longer.
- Cut the bananas laterally into coin-shaped disks of about 0.5 cm thickness.
- Place all the toppings on the mango smoothie bowl. You can place them however you find would look nice.