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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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


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

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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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