Spicy Mango Coconut Bowl (Printable)
A tropical blend of mango, creamy coconut, chili, and lime zest for a bright, energizing start.
# What You’ll Need:
→ Smoothie Base
01 - 2 cups frozen mango chunks
02 - 1 banana, sliced
03 - 3/4 cup coconut milk (full-fat or light)
04 - 1/4 cup coconut yogurt (or plain plant-based yogurt)
05 - 1 tablespoon fresh lime juice
06 - 1/2 teaspoon ground chili (or pinch cayenne, to taste)
07 - 1-2 teaspoons maple syrup (optional)
→ Toppings
08 - 1/2 cup fresh mango, diced
09 - 2 tablespoons toasted coconut flakes
10 - 1 tablespoon chia seeds
11 - 1 tablespoon pumpkin seeds
12 - 1 small red chili, finely sliced (optional)
13 - Zest of 1 lime
14 - Fresh mint leaves (optional)
# How-To Steps:
01 - Combine frozen mango, banana, coconut milk, coconut yogurt, lime juice, ground chili, and maple syrup (if using) in a high-speed blender. Blend until completely smooth and thick, scraping down sides as needed to incorporate all ingredients.
02 - Taste the blended mixture and adjust sweetness or spice level according to preference. Add more maple syrup for sweetness or additional chili for heat.
03 - Pour the smoothie base evenly into two serving bowls, using a spatula to transfer all contents from the blender.
04 - Artistically arrange diced mango, toasted coconut flakes, chia seeds, pumpkin seeds, red chili slices, lime zest, and mint leaves on top of the smoothie base.
05 - Serve bowls immediately with spoons while the smoothie base retains its thick, frozen texture.
# Expert Advice:
01 -
- The sweet heat combo wakes up your palate better than coffee ever could
- Comes together in under ten minutes with zero cooking required
02 -
- Frozen fruit over fresh makes all the difference for thickness
- The chili flavor mellows slightly as it sits, so err on the side of caution
03 -
- Use a wide mouth bowl so you have room to play with toppings
- Room temperature coconut milk blends easier than cold from the fridge