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Recipe

Mango-Pineapple Smoothie Bowl

By Erin Alderson August/September 2018 Issue

Servings: 1 to 2

Soaked cashews make this smoothie bowl extra creamy and lend a bit of protein. Look for coconut milk with the nondairy milks at the grocery store, either refrigerated or unrefrigerated.

Ingredients

  • 1/4 cup plus 2 Tbs. cashews (about 1-1/4 oz.)
  • 1/2 cup unsweetened coconut milk
  • 1 cup chopped frozen mango (about 5 oz.)
  • 1 cup chopped frozen pineapple (about 4 oz.)
  • 1/2 cup chopped frozen banana (about 2-1/2 oz.)
  • 3/4 cup fresh orange juice; more as needed
  • Fresh mango, pineapple, and banana, chopped, for garnish (about 3 oz. total)
  • 3 Tbs. toasted unsweetened coconut flakes

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 15
  • Carbohydrates (g): 57
  • Fiber (g): 6
  • Sugar (g): 38
  • Protein (g): 7

Preparation

  • Soak the 1/4 cup cashews in the coconut milk for at least an hour and up to overnight. Put the cashews and coconut milk, mango, pineapple, banana, and orange juice in a blender. Pulse to break up the nuts, and then increase to high speed; blend until smooth, about 1 minute. Add orange juice as needed to thin the smoothie to your desired consistency.
  • Divide the smoothie between individual serving bowls. Garnish with the fresh fruit, coconut flakes, and remaining 2 Tbs. cashews. serve immediately.
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Reviews (2 reviews)

  • User avater
    ArturoVBurns | 02/13/2019

    Extra creamy and smoothie mango-pineapple recipe.

  • HaydnR | 12/24/2018

    My daughter LOVES smoothies but refused to finish this. I thought it was OK.

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