Mango and Banana Smoothie Bowl
A cold smoothie bowl made with mango, banana, yogurt, and milk. Kiwi, granola, and chia are added on top for extra body and texture.
- Time
- 10 min
- Serving
- 590 kcal
- Ingredients
- ≈ $2.72
- Protein
- 17 g
Ingredients
- 1 Mangopack 1 pcs ≈ $1.50 0.5 pcs
- 2 Bananas≈ $1.44 per kg 120 g
- 3 Greek yogurtpack 250 g ≈ $1.80 140 g
- 4 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
- 5 Granolapack 350 g ≈ $4.50 30 g
- 6 Chia seeds 8 g
- 7 Kiwi≈ $5.00 per kg 70 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the banana2 and chill or freeze the pieces in advance until firm.
Place the banana2, mango1 flesh, Greek3 yogurt, and milk4 in a blender.
Blend for 40–60 seconds until thick and smooth; if the blender struggles, add another 1–2 spoonfuls of milk4.
Transfer the smoothie base to a bowl.
Arrange the kiwi7 in a section on top, add the granola5 and chia alongside, and serve cold immediately.
Tips
- Why it works
- Freeze the banana until solid so the smoothie isn't runny and blends easily. If the banana is soft, add another 30 g yogurt for thickness.
- Substitutions
- Replace the mango with 70 g peach or apricot. Use 2.5% kefir instead of milk. The taste will be slightly sour.
- Common mistakes
- If the smoothie is too thin, check whether the banana was overripe: it should be firm inside. Blend for no longer than 60 seconds, otherwise the yogurt starts to turn sour.
- Storing and reheating
- Keep in the fridge for no longer than 1 day. Blend again before serving to restore the texture. Don't freeze, the kiwi and granola will get soggy.
- Serve with
- Serve with chamomile tea or coffee with milk to balance the sweetness. Good for a quick breakfast before work or a workout.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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