Cooking With CURE: Mango Smoothie Bowl Recipe

August 27, 2020

This easy and healthy mango smoothie bowl recipe from the oncology dietitians at the John Theurer Cancer Center is sure to add some life to your breakfast when you get bored of your tried and true go-to’s.

Breakfast is considered to be the most important meal of the day, but what happens when you get bored with your tried and true breakfast go-to’s? Try this mango smoothie bowl recipe from the oncology dietitians at John Theurer Cancer Center for an easy, healthy, and filling start to your day.

Smoothie bowls like this one are gaining in popularity but can be expensive and loaded with sugar if you aren’t careful. This homemade version is so simple and ensures you get more protein and essential fats by adding in ingredients yourself.

You can easily make this mango smoothie bowl vegan by using dairy alternatives like almond milk, and you can boost your protein and fat content by adding nuts, seeds, and a few coconut flakes, all for a balanced and beautiful breakfast. Give it a try this week and share your creation on social with #CookingWithCURE!

Mango Smoothie Bowl Recipe

Total Time: 10 minutes

Serves: 2

Ingredients:

  • 1 banana, frozen
  • ½ cup of yogurt
  • ½ cup of low-fat milk (or milk alternative)
  • ½ cup of pineapple chunks, frozen
  • 1 mango, frozen
  • Optional toppings: hemp seeds, almond slivers, mango chunks, banana slices, coconut flakes, dragon fruit bites, or berries are all great ideas!

Instructions:

Put all ingredients other than the toppings into the blender. Blend until smooth. Using all frozen fruit will make a creamier, thicker smoothie bowl, but if you only have fresh fruit, add a few ice cubes and blend.

  1. Sprinkle on your desired toppings and serve!

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