Mango Lime Smoothie Bowl with Toasted Coconut

Ingredients

• 4 cup frozen mangoes
• 1 lime (Zested and juiced)
• 2 mangoes (Fresh; peeled, flesh sliced from pits, and medium diced)
• 2 cup plain Greek yogurt
• 1 cup shredded unsweetened coconut
• 8 fl oz whole milk
• cinnamon, ground (Amount not specified)
• pure maple syrup (Amount not specified)
• turmeric, ground (Amount not specified)

Steps

1. 1

   This recipe makes about 6 cups of smoothie. Work in batches to best fit your blender.

2. 2

   Preheat a skillet over medium-high heat.

3. 3

   Wash and dry the fresh produce.

4. 4

   When the skillet is hot, add the shredded coconut. Cook, stirring often, until it becomes golden brown around the edges, 3–5 minutes.

5. 5

   Transfer the toasted coconut to a small bowl and let it cool.

6. 6

   Peel the fresh mangoes and slice the flesh away from the pits, starting with the flat sides. Medium-dice the mango and set it aside.

7. 7

   Grate the zest from the lime and set it aside. Juice the lime into the blender.

8. 8

   Add the frozen mango, Greek yogurt, whole milk, maple syrup, ground cinnamon, and ground turmeric to the blender.

9. 9

   Blend on high speed for several minutes, working in batches as needed, until smooth.

10. 10

    Divide the smoothie between bowls.

11. 11

    Top each bowl with the diced fresh mango, toasted coconut, and lime zest. Serve and enjoy.

Notes

The structured recipe does not specify quantities for the maple syrup, cinnamon, or turmeric. Add those according to taste. Work in blender batches so the approximately 6 cups of smoothie fit comfortably.

Nutrition per serving

• breakfast
• smoothie bowl
• vegetarian
• gluten-free
• 15-minute
• no-bake
• healthy