Mango Chili Lime Bowl (Printer View)

Creamy mango and lime bowl with a touch of chili, topped with kiwi, granola, coconut and chia for a bright start.

# What you'll need:

→ Smoothie base

01 - Frozen mango chunks — 2 cups
02 - Ripe banana — 1 medium
03 - Coconut milk or almond milk — 1/2 cup
04 - Fresh lime juice — juice of 1 lime
05 - Chili powder — 1/2 teaspoon (adjust to taste)
06 - Honey or agave syrup (optional) — 1 tablespoon

→ Toppings

07 - Fresh mango, diced — 1/2 mango
08 - Kiwi, peeled and sliced — 1 fruit
09 - Granola (use certified gluten-free if required) — 2 tablespoons
10 - Unsweetened shredded coconut — 1 tablespoon
11 - Chia seeds — 1 tablespoon
12 - Fresh mint leaves — small handful
13 - Lime zest and red chili flakes — to taste, for garnish

# Method:

01 - Place the frozen mango, ripe banana, coconut or almond milk, lime juice, chili powder and optional honey or agave into a blender.
02 - Process on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed so the texture is thick but spoonable.
03 - Divide the blended mixture evenly between two serving bowls, smoothing the tops with a spoon.
04 - Neatly arrange diced mango, kiwi slices, granola, shredded coconut and chia seeds over each bowl; add mint leaves.
05 - Sprinkle with lime zest and red chili flakes to taste and serve immediately to preserve the chilled texture.

# Expert Advice:

01 -
  • No need to travel—this dish packs a zippy tropical punch in every spoonful.
  • It’s the quickest way I know to turn leftover fruit and humble ingredients into an energizing breakfast or snack.
02 -
  • Adding too much liquid turns your smoothie bowl into soup—go slow with the milk.
  • Letting the bowl sit too long makes the toppings soggy; assemble just before eating.
03 -
  • Freeze your fruit pre-sliced so blending is easier and faster in the morning.
  • Rub a bit of chili and zest into the granola ahead of time for a bolder, aromatic crunch.
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