Mango Chia Smoothie Bowl
vegan ~ dairy-free ~ gluten-free ~ raw
Serving: 1 Bowl
Total Time: 10 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Mango Chia Smoothie Bowl! Another breakfast favorite. These smoothie bowls are so creamy and delicious. When making smoothie bowls, many folks typically add frozen fruit to the blender for a thicker consistency. You can freeze the mangoes to firm them up after they are chopped. Alternatively, you can buy frozen chopped (store-bought) mangoes and use about two cups as a substitute. However, in this recipe I just used fresh mangoes that were only chilled in the refrigerator. Be sure that your mangoes are ripe, so it is perfectly sweet. The texture is smooth and soft, similar to baby food; but it was perfect for me.
Toppings
You can add fresh berries or top with additional mangoes or play around with different types of granolas. For this recipe, I used a gluten-free coconut and cashew butter granola. I always have finely shredded coconut in my freezer. I use it for various recipes. It stays perfectly fresh in the freezer. I included this for my smoothie bowl as one of my toppings. This recipe is very easy to make and can be made in five minutes. It took me longer to peel and chop the mangoes, lol.
Mangoes are incredibly nutritious.
When coupled with chia seeds and granola, this recipe is packed with Vitamin C, Potassium, and Protein. Now, go start your day off right with this Mango Smoothie Bowl. Enjoy!
Ingredients:
2 Fresh Ripe Mangoes, pitted/peeled/chopped
1 Cup Soymilk
1 Tbsp Chia Seeds, plus additional for topping
Toppings:
1 Tbsp Chia Seeds
1/2 – 1 Tbsp Finely Shredded Coconut
1/3 Cup Granola
Directions:
-Cut your mangoes by removing the cheeks down each side along the pit. Remove the skin and cut into slices or chop, if freezing.
-To a blender, add sliced mangoes, soymilk and chia seeds.
-Blend on high until smooth; stop blender halfway through blending to scrap down the sides of the blender. Continue blending until you reach your desired consistency.
-Pour into bowl and add your toppings.
-Enjoy!
*Note: check out @Veganrescue on Instagram for a video/reel of this recipe.
More breakfast ideas:
Spinach and Mushroom Omelet (also gluten-free)
Buckwheat Buttermilk Pancakes (also gluten-free)
Mango Chia Smoothie Bowl
Course: Breakfast, Gluten-free, RawCuisine: AmericanDifficulty: Easy1
Smoothie Bowl10
minutesMango Chia Smoothie Bowl! Another creamy and delicious breakfast favorite. Use fresh ripe mangoes, they are so perfectly sweet. I topped this Mango Chia Smoothie Bowl with a gluten-free coconut and cashew butter granola. Also, I added finely shredded coconut. Mangoes are so nutritious. Coupled with the Chia seeds and granola – this recipe is packed with Vitamin C, Potassium, and Protein. ~ Vegan, Gluten-free, Dairy-free, Plant-based, Raw ~
Ingredients
2 Fresh Ripe Mangoes, pitted/peeled/chopped
1 Cup Soymilk
1 Tbsp Chia Seeds, plus additional for topping
- Toppings:
1 Tbsp Chia Seeds
1/2 to 1 Tbsp Finely Shredded Coconut
1/3 Cup Granola
Directions
- -Cut your mangoes by removing the cheeks down each side along the pit. Remove the skin and cut into slices or chop, if freezing.
- -To a blender, add sliced mangoes, soymilk and Chia seeds.
- -Blend on high until smooth; stop blender halfway through blending to scrap down the sides of the blender. Continue blending until you reach your desired consistency.
- -Pour into bowl and add your toppings.
- -Enjoy!
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