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Le Chaudron recipe
Smoothie bowl tropical
Tropical mango smoothie bowl
⏱ 10 minServes 2Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1ripe mango300 g (11 oz) flesh
1frozen banana
200 ml (¾ cup)light coconut milk
150 g (5 oz)plain Greek yogurt
2passion fruits
30 g (1 oz)no-sugar-added granola
20 ggrated coconut
1ripe kiwito decorate
- 1 ripe mango 300 g (11 oz) flesh
- 1 frozen banana
- 200 ml (¾ cup) light coconut milk
- 150 g (5 oz) plain Greek yogurt
- 2 passion fruits
- 30 g (1 oz) no-sugar-added granola
- 20 g grated coconut
- 1 ripe kiwi to decorate
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
- The day before, slice the peeled banana, freeze it on a plate, then transfer to a freezer bag.
- Peel the mango, cut the flesh from the pit and cut into large cubes.
- Put the mango, frozen banana, Greek yogurt and cold coconut milk in the blender.
- Blend on high for 1 minute until thick and creamy, like soft-serve.
- It should be thick enough to eat with a spoon.
- Pour into the bowls and arrange the toppings: granola, coconut and sliced kiwi.
- Spoon over the passion fruit pulp and seeds at the last moment for crunch.
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