Tropical smoothie bowl

A banana sitting on top of a table full of food Vegan Breakfast Recipes

Preparation and cooking time

  • Prep:20 mins
  • no cook
  • Easy
  • Serves 2

Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl

Nutrient Unit
kcal 332
fat 15g
saturates 13g
carbs 41g
sugars 38g
fibre 8g
protein 4g
salt 0.1g


  • 1 small ripe mango , stoned, peeled and cut into chunks
  • 200g pineapple , peeled, cored and cut into chunks
  • 2 ripe bananas
  • 2 tbsp coconut yogurt (not coconut-flavoured yogurt)
  • 150ml coconut drinking milk
  • 2 passion fruits , halved, seeds scooped out
  • handful blueberries
  • 2 tbsp coconut flakes
  • a few mint leaves
Pistachio & cardamom butter


  • STEP 1

Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick. Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.

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