This Cherry Mango Smoothie Bowl is great for breakfast or an afternoon snack. It easily serves two and can be shared. Vegetarian, Gluten Free and no added Sugar.
Of course you may not want to share after you taste it. It’s one of those things that you tell yourself…you know that little voice in your head that says “it’s only fruit so I can have all of it”. Right Ma!
Those little thoughts we sometimes have that can get us in trouble. Like I can have just one more bite, or one more drink. Ahh, I think you know where I’m going with this so I’ll just leave it at that. To be shared or not? Totally your call, although I think you may want some for later.
It does keep in the fridge for several days in a covered jar so you can have it for the next day as well. It’s always nice to have a tasty breakfast ready to grab.
That’s pretty much how I operate during the week<-lots of leftovers to grab and go 🙂 Smoothie bowls are so easy to make and customizable to suit your tastes and what you have on hand.
I like to keep a variety of frozen fruits and vegetables in freezer for quick meal preps when needed. Breakfast needs to remain simple, tasty, and nutritious.
This Cherry Mango Smoothie Bowl is:
- Quick to prepare.
- Toppings customizable
- Leftover friendly
- Or breakfast for two 🙂
What’s not to love about it? Have I convinced you yet that you need to include smoothie bowls in your regular routine?
- 10 ounces frozen dark sweet cherries
- 5 ounces frozen mangos
- 1 frozen banana
- ½ cup greek yogurt(full fat)
- 2 cups of almond milk(I used toasted coconut almond milk)
- optional toppings:
- unsweetened coconut flakes
- wholemeclusters(almond coconut flavor)
- fresh cherries
- Put everything in the food processor reserving optional toppings.
- Pulse until combined well and smooth.