Tropical Mango Raspberry Smoothie Bowl
Take a vacation in your own home with this tropical mango raspberry smoothie bowl loaded with the colors and flavors of a faraway beach that’s calling your name!
Prep Time:
5 minutes
Cook Time:
5 minutes
Serves:
1
Perfect for:
Raspberry Smoothie Bowls
Ingredients
- 1 kiwi, thinly sliced
- 1/2 fresh mango, thinly sliced
- 1/4 Cup cup toasted coconut flakes
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1/3 Cup Coconut Milk
- 2 Tablespoons Coconut Flakes
- 1/2 frozen banana
- 1 Cup frozen mango chunks
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Directions
- PLACE coconut milk in a blender.
- COOK flakes over medium heat, stirring frequently, for 4-5 minutes or until golden brown.
- SET ASIDE coconut flakes to cool WHILE preparing the rest of the ingredients.
- SET ASIDE 12 raspberries.
- PLACE coconut milk in a blender.
- ADD remaining raspberries.
- BLEND on high speed until mixture swirls easily inside blender.
- ADD frozen banana.
- BLEND on high speed until mixture swirls easily inside blender.
- ADD mango chunks.
- BLEND on high speed until mixture swirls easily inside blender.
- POUR smoothie into a medium-sized cereal bowl.
- GARNISH with kiwi, mango, toasted coconut, and reserved raspberries.
- SERVE immediately.
- PLACE coconut flakes into a small skillet.COOK flakes over medium heat, stirring frequently, for 4-5 minutes or until golden brown.SET ASIDE coconut flakes to cool WHILE preparing the rest of the ingredients.SET ASIDE 12 raspberries.
