Mango and Berry Smoothie Bowl

Name: Mango and Berry Smoothie Bowl
Total time: 10 min
Yield: 8
Ingredients: Frozen Harum Manis Mango — 800 g; Frozen Mixed Berries — 400 g; Frozen Cavendish Banana — 400 g; Chia Seeds — 60 g; Sunflower Seeds — 60 g; Almonds — 80 g; Frozen Blueberries — 150 g (to top)

Dessert & Breakfast⏱ 10 min🍽 8 servings📶 Easy

A hotel breakfast and healthy-cafe item that does not depend on the season. Frozen fruit is actually better here than fresh: picked ripe and frozen at once, so the flavour holds all year and the texture gives a thick smoothie without ice watering it down.

Ingredients

Frozen Harum Manis Mango — 800 gFrozen Mixed Berries — 400 gFrozen Cavendish Banana — 400 gChia Seeds — 60 gSunflower Seeds — 60 gAlmonds — 80 gFrozen Blueberries — 150 g (to top)

Steps

Take the frozen fruit out 5 minutes before blending. Fruit that is too hard strains the machine and never blends smooth.

Blend the mango, mixed berries and banana with as little liquid as possible — the less liquid, the thicker the result.

Stop and push the fruit down several times. Adding liquid so the blender turns more easily is the most common way to ruin the texture.

Pour into chilled bowls. A warm bowl melts the base before it reaches the table.

Arrange the toppings: frozen blueberries, chia seeds, sunflower seeds and almonds.

Serve immediately — a smoothie bowl has about five minutes of life at room temperature.

Tips from the Tavis Kitchen

More than twenty frozen fruits are available, including dragon fruit, passion fruit, soursop and durian — enough to rotate this bowl all year without repeating.
Frozen fruit needs no washing and nothing is trimmed away; food cost is far more predictable than with fresh.
Never refreeze fruit that has thawed. Take from the freezer only what will be used.