Mango Raspberry Smoothie Bowl is the perfect Summer breakfast to keep you cool when the weather is HOT! Not only is this smoothie bowl recipe vegan,
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I don’t know if you heard but apparently, there’s been a heatwave in Britain recently. Even here in Manchester where you’re lucky to even see the sun never mind actually feel true warmth (me? Dramatic? Nope. Never).
The sun has been uncharacteristically bright and warm and people are
I like to use frozen fruit and veg for any kind of smoothie simply because its so easy. I am notoriously good and forgetting berries and bits of fruit in the back of the fridge and having to throw them away because they go bad. Frozen stops this from happening. Plus everything is pre-chopped so you can throw what you need straight into your blender. No fuss required. That’s a big win in my book.
Now back to that veg I mentioned. This recipe throws in a couple of florets of frozen cauliflower. Yup cauliflower. Firstly, and most importantly, you can’t taste it. But it adds a creaminess to your smoothie while toning down the sweetness a little bit. Plus you’re adding fibre and extra micronutrients which is never a bad thing.
Toppings wise, the world is your oyster. Fruit, nuts, seeds, nut butters, yoghurt, compote, granola, whatever you’ve got going that will satisfy. I like fresh fruit and some Quinoa Seed Granola.
You can use whatever blending apparatus you have on hand to blitz everything up. I use this Bosch Food Processor which comes with a separate blending jug and blade. It does a great job of breaking everything down, plus I use the other attachments all the time for things like grinding coffee beans or making this Vietnamese Pesto. Praise those kitchen appliances that you actually use on the regular!
If you like this recipe you may also like…
- Nut-Free Quinoa Granola
- Breakfast Parfait with Yoghurt and Toasted Oats
- Quick and Simple Raspberry Flax Seed Jam
- Roasted Rhubarb with Honey and Ginger
- Green Goddess Smoothie Bowl from BBC Good Food
Mango Raspberry Smoothie Bowl
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Mango and Raspberry Smoothie Bowl
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Blending
- Cuisine: Vegan
This Mango Raspberry Smoothie Bowl sneaks in some extra veggies in the form of cauliflower! Plus flax seeds, oats & coconut yoghurt to make it filling and nutritious.
- 130g frozen mango
- 130g frozen raspberries
- 2 florets frozen cauliflower
- 1 banana
- 2 tbsp ground flaxseed (I use Linwoods Organic Milled Flaxseed)
- 40g oats
- 2 tbsp coconut yoghurt (or yoghurt of your choice)
- 250mls water
- Add all of the ingredients to a blender, blend until smooth and thick and enjoy!
- Sometimes when using frozen fruit and veg the liquids can freeze a little bit and things don’t blend properly. Stop your machine, give things a stir and blend again. Do this until you have a smooth, thick mixture.
Keywords: Smoothie Bowl, Smoothie Bowl Recipes, Smoothie Recipes, Vegan Smoothie, Vegan Smoothie Bowl
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