Start by preparing the fruits. Take one large ripe mango and peel it using a sharp paring knife. Remove the flesh using a knife and discard the pit. Cut the flesh into cubes. Freeze the mango cubes for 5-6 hours.
Peel a large banana and cut it into slices. Freeze the banana for 5-6 hours.
Note – You can buy frozen fruits from your local grocery store to save time. You can also use canned mango puree. Just make sure to freeze it for a few hours.
Add 1 and ½ cup peeled, cubed, and frozen mango, ½ cup peeled, sliced and frozen banana, ¼ cup yogurt,¼ cup milk, and ¼ cup coconut milk to the medium jar of a high speed blender.
Note – Adding liquids in the blender first makes sure the blades of the blender do their job properly. This is a little trick I have learned over time.
Note – To make the smoothie vegan, use vegan yogurt and milk.
Note – You can add honey or maple syrup if you like the smoothie sweeter.
Blend until smooth.
Pour the smoothie into two serving bowls.
Garnish with mango slices, banana slices, blueberries, coconut flakes, and chia seeds. Serve immediately.
You can top the smoothie bowl with your choice of fruits and berries.Other than fruits, you can add nuts and seeds of your choice such as almonds, pistachios, chia seeds, pumpkin seeds, sunflower seeds, coconut flakes, hemp seeds, or any other such nutritious topping.Peanut butter or almond butter also pairs great with it.I also like to add some granola or cornflakes to give it a crunchy texture, as they go really well with the creamy texture of the smoothie.You can even use edible flowers to beautify your smoothie bowls.