Eating Well Magazine
1 minute read
23 Jan 2020
9:48 am

Recipe: Mango-almond smoothie bowl

Eating Well Magazine

TIP: To keep the texture thick, creamy and frosty, use frozen fruit (not fresh).

Mango-Almond Smoothie Bowl


TIME 30 mins

LEVEL Medium


½ cup frozen chopped mango
½ cup non-fat plain Greek yogurt
¼ cup frozen sliced banana
¼ cup plain unsweetened almond milk
5 tablespoons unsalted almonds, divided
½ teaspoon ground allspice
¼ cup raspberries
½ teaspoon honey


1. Blend mango, yogurt, banana, almond milk, 3 tablespoons almonds and allspice in a blender until very smooth.
2. Pour the smoothie into a bowl and top with raspberries, the remaining 2 tablespoons almonds and honey.

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