Mango and avocado smoothie bowl

Mango and avocado smoothie bowl

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / portion: 451 kcal
, Fat: 15 g
, Carbohydrate: 62 g
, Protein: 11 g

This refreshing smoothie with a crispy topping will bowl you over with its colours and fantastic flavour! I can enjoy this at any time of the day – for breakfast, as a mid-afternoon snack or a small fruity dessert after dinner. It's simply delicious!


2 portions


The original recipe with guaranteed success is for 2 portions. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


½ avocado, ripe, cut into pieces
1 mango, very ripe (Primagusto), cut into pieces
150g frozen chopped spinach, defrosted for 4-5 mins.
2 Medjool dates, pitted
1tsp vanilla paste
1tbsp linseed, crushed
2 ½tsp liquid acacia honey
½ lime, juice
2dl soya drink, unsweetened
1pinch Himalayan salt


4tbsp Granola of your choice (sweetened only with honey or coconut palm sugar)
1handful frozen raspberries
2tsp liquid acacia honey
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How it's done


Place all the ingredients in a high-power blender. First blend on a low to medium setting, then on the highest setting for 2-3 mins. until the mixture becomes smooth and creamy. The spinach should be completely blended and there should be no lumps.


Divide the smoothie into 2 bowls, top with the granola and berries, drizzle with the honey.

Good to know
Tip: Mix in 8-10 ice cubes for an even more refreshing treat.

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