TROPICAL BREAKFAST: MANGO SMOOTHIE BOWLS

One of our favorite homemade breakfasts is smoothie bowls!  We always make mango bases with varying toppings such as toasted coconut and almonds.  Keep on scrolling for the full recipe and step-by-step guide.

 

tell me these don't look phenominal 

tell me these don't look phenominal 

Step one: Toast Your Toppings

For 2 bowls, you'll want to toast 1/4 cup almonds and 1/4 cup unsweetened coconut in a 350 degrees Fahrenheit oven for about 10 minutes.  These go quickly, so keep an eye on them.

our beautiful TJ's coconut

our beautiful TJ's coconut

and raw almonds!

and raw almonds!

the good stuff!

the good stuff!

Step 2: Make The Base 

Blend ~1 cup of frozen mango and 1 ripe banana with ~3/4 cup almond or soy milk.  We prefer almond but alas had to use soy on this day....

Step 3: Bowls, Assemble!

Split the mango mix into two large bowls and top with your toasted coconut and almonds.  Drizzle with 1/2 tablespoon of agave or liquid sweetener of your choice.  

Voila ! A perfect breakfast or healthy brunch for any day. 

the final product!

the final product!

Mason Twins