Description
This energizing tropical smoothie bowl is refreshing and a must-try. Rich in Vitamin C, magnesium, B-vitamins, and other antioxidants and helpful phytochemicals, this bowl is a disease-fighting machine. This tropical smoothie bowl makes an excellent light breakfast, a hydrating snack before or after a workout, or anytime you need a pick-me-up. It's vegan, gluten-free, and soy-free.
Ingredients
- 1 mango, peeled, pitted, and cubed
- 1 dragon fruit, peeled and cubed
- 1/2 large papaya (or 1 small papaya), deseeded, peeled, and cubed
- 1 1/2 cups pineapple, peeled and cubed
- 1/2 to 1 cup ice
Toppings
- 1/2 cup pineapple, diced
- 1 Tbsp shredded coconut, unsweetened
- 1 Tbsp chia seeds
- 1 Tbsp sliced almonds
- 1 date pitted and chopped (optional, for added sweetness)
Instructions
Peel and chop fruit into chunks.
Place dragon fruit (pitaya), papaya, mango, pineapple, and ice into a high-speed blender and blend until smooth and creamy (see Pro Tip below for a thicker consistency).
Pour the smoothie into a bowl, add the toppings, and enjoy!
Store leftovers in an air-tight container (e.g., mason jar) in the refrigerator for up to 24 hours. Alternatively, pour the smoothie mixture into ice cube trays, freeze, and then transfer to an air-tight freezer bag and store for up to two months. When you're ready to enjoy, add frozen smoothie cubes to a blender and blend at high speed.
Pro Tip
If you prefer a thicker bowl, we recommend freezing the cubed fruit first and omitting the ice. An alternative is to add a tablespoon of chia seeds to the blender, which will give the smoothie a thicker consistency.Â
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- High-speed blender
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blender
- Cuisine: Caribbean