Mango Yoghurt Smoothie Bowl with Pistachios
Tropical breakfast bowl with Greek yoghurt and crunchy toppings.
- 10 min
- 646 kcal / serving
- easy
- vegetarian
- Protein
- 16.8 g
- Fat
- 32.9 g
- Carbs
- 66.4 g
Contains: milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g mango (fresh, peeled, or frozen)
- 300 g Greek yoghurt
- 100 ml orange juice
- 2 tbsp honey
- 60 g pistachios (chopped)
- 2 tbsp chia seeds
- Fresh mint
- 2 kiwis
Method
- Roughly dice fresh mango (use frozen mango directly from frozen).
- Place mango, Greek yoghurt, orange juice and honey into a blender and blend for 30–60 seconds until smooth.
- The consistency should be thicker than a smoothie – use less liquid if needed.
- Divide between two bowls and smooth the surface.
- Peel kiwis and slice. Arrange together with chopped pistachios and chia seeds on the bowls.
- Garnish with fresh mint leaves and serve immediately.
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