Mango Smoothie Bowl (V)

This recipe is paleo and vegan friendly.

Mango is one of my favorite fruits, and it’s mango season in Florida so they are everywhere. This fruit is high in vitamin C, antioxidants, and has a ton of digestive enzymes.

In case you didn’t know, here is a simple way to cut mangos without the mess:

First, make sure the stem on the top and cut vertically 1/4 in away from midline.
Do the same to the other side until you have two slices. Cut each side with a grid or hashtag pattern.
Then you can use the middle and index fingers to push and invert the skin and cut the cubes out or you can simple scoop it out with a spoon. Freeze mango cubes for later to make smoothie bowl.

1 1/2 cups frozen mango chunks
1/2 cup cashew milk
1 tsp maple syrup
berries and nuts for toppings


  1. Place ingredients (except for toppings) into blender or food processor. Pulse to help break up the chunks and then blend until smooth.
  2. Pour mixture into bowl and then top with preferred toppings. For bowl, I’m using a few strawberries, blueberries, and sliced almonds.
Enjoy as a snack!

Nutritional Facts per bowl:
Calories: 180
Carbs: 40g
Protein: 3g
Fats: 3g