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Le Chaudron recipe
Smoothie bowl mangue passion
Mango passion fruit smoothie bowl
⏱ 10 minServes 2Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)frozen mango
1banana
150 ml (⅔ cup)light coconut milk
2passion fruits
1 tbspgrated coconut
30 g (1 oz)no-sugar-added granola
60 g (2 oz)fresh fruitkiwi, raspberries
- 200 g (7 oz) frozen mango
- 1 banana
- 150 ml (⅔ cup) light coconut milk
- 2 passion fruits
- 1 tbsp grated coconut
- 30 g (1 oz) no-sugar-added granola
- 60 g (2 oz) fresh fruit kiwi, raspberries
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the frozen mango out 2 minutes ahead to soften slightly.
- Peel and chop the banana; the riper, the sweeter.
- Put the light coconut milk in the blender first, then the banana, then the frozen mango.
- Blend on medium for 1 minute, then on high for 30 seconds, until as thick as soft-serve.
- Too thick? Add 30 ml (2 tbsp) more coconut milk. Too thin? Add more frozen mango.
- Pour into 2 wide, shallow bowls.
- Scoop the passion fruit pulp and seeds over the top.
- Arrange the sliced kiwi, raspberries, granola and coconut in sections and eat right away.
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