A version of this recipe was first spotted on the glorious Donna Hay website. I just love Donna Hay. The photography! And… the photography!! ugh, stunning.
But let’s talk about the flavours for a minute. We’ve been stuck in a wintery pandemic for a while now, so I figured these tropical flavours would bring me right back to hot summer days. I can’t wait to start complaining about the heat and humidity, so until then I’m happy to pretend it’s summer in my small kitchen. It’s a smoothie bowl, so you can probably get this done in like, 2 minutes? It’s super creamy, tangy, and delicious.
Mango Passionfruit Coconut Smoothie Bowl
- 1 cup frozen mango
- 1 frozen banana, chopped
- 1/2 cup greek yoghurt
- 1 tbsp honey
- 1 passionfruit
- 1/4 cup pistachios, roughly chopped
- chia seeds
- coconut flakes
- Place the frozen mango, banana, yoghurt, and honey in a food processor or blender and blend until smooth.
- Transfer the smoothie mixture to a serving bowl and top with passionfruit pulp, coconut flakes and pistachio. Sprinkle with chia seeds to serve.