Pineapple and Mango Smoothie Bowl

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Pineapple and Mango Smoothie Bowl
Serves 2
I’ve never understood people who think ice-cream is too cold to eat in winter. Ice-cream transcends weather, and I feel reasonably confident saying I would purchase a frosty treat in a blizzard, particularly given the low risk of it melting in my hands. The same goes for smoothie bowls, so if you’ve got a spoon and an appetite, this recipe will serve you all year ‘round. I worked again with Naked Foods in Newtown and came up with my Pineapple and Mango Smoothie Bowl, which is thick, fresh and tangy. I used their dried pineapple rings (which are one of my favourite products), shaved and crunchy coconut pieces and bitey inca berries. They have a huge selection of nuts, seeds and fruits, so the topping possibilities are almost as endless as the skiing opportunities in the aforementioned blizzard. Enjoy!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 mango
  2. 1 cup chopped fresh pineapple
  3. 1 cup frozen banana
  4. 8 rings dried pineapple, soaked in water
  5. 1 cup vegan milk, coconut water or water
  6. Pineapple rings, to decorate
  7. Inca berries, to decorate
  8. Shaved coconut, to decorate
  9. Strawberries, to decorate
Instructions
  1. Place mango, fresh pineapple, banana, dried pineapple and milk in a blender
  2. Blitz for 30 seconds or until well combined
  3. Top with your favourite nuts, fruits and seeds!
Notes
  1. Check out Naked Foods in Newtown to create your own bowl toppings! http://nakedfoods.com.au/
Sweetlancey http://sweetlancey.com/

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