TROPICAL BREAKFAST: MANGO SMOOTHIE BOWLS

One of our favorite homemade breakfasts is smoothie bowls! We always make mango bases with varying toppings such as toasted coconut and almonds. Keep on scrolling for the full recipe and step-by-step guide.

Step one: Toast Your Toppings

For 2 bowls, you'll want to toast 1/4 cup almonds and 1/4 cup unsweetened coconut in a 350 degrees Fahrenheit oven for about 10 minutes. These go quickly, so keep an eye on them.

Step 2: Make The Base

Blend ~1 cup of frozen mango and 1 ripe banana with ~3/4 cup almond or soy milk. We prefer almond but alas had to use soy on this day....

Step 3: Bowls, Assemble!

Split the mango mix into two large bowls and top with your toasted coconut and almonds. Drizzle with 1/2 tablespoon of agave or liquid sweetener of your choice.

Voila ! A perfect breakfast or healthy brunch for any day.

FOOD