Recipe for a mini-vacation in your daily life.
Whether you identify as a "breakfast person" or a "lunch enthusiast," this simple dish works for both. The mango bowl should feel like an exotic and spicy vacation in your everyday. I would argue that it's easy enough to make, even on days when you have less time to prepare food.
Here's what you need for a good base:
Frozen mango cubes
Coconut milk (preferably the one that is just coconut + water – no additives from another world)
½ avocado (the trick for a light, creamy consistency)
½ lemon (or more, if you want it tart)
1 strong cube of fresh ginger, peeled
A little shredded coconut/coconut flakes
Topping
Granola without added sugar
Pumpkin seeds
Chia seeds
Nut butter
Diced apples (preferably pre-peeled, because we love efficiency)
How to make it
Put mango, coconut milk, avocado, lemon, ginger, and coconut in a blender. Blend until thick and "soft serve"-like. (If the blender struggles: add a little more coconut milk, a bit at a time.)
Pour into a bowl, add toppings, and serve with the confidence you get from making something that looks expensive.
Voilà.
Did you know that
Mango provides natural sweetness and contains vitamin C, which contributes to the immune system and collagen formation.
Coconut milk: provides fat that makes the bowl more filling – and fat helps the body absorb fat-soluble vitamins (A, D, E, K).
Avocado: lots of unsaturated fat + fiber that contributes to satiety and a calmer energy feeling.
Lemon: more vitamin C + acidity that enhances the flavor, which often means you can reduce sweetener.
Ginger contains bioactive compounds (gingerols) and is known to be able to support a stomach that needs a little extra love.
Toppings: granola + nut butter provide crunch and more satiety, apple provides freshness and fiber (pectin), which the gut appreciates.
Pumpkin seeds contain magnesium/zinc and proteins, so it would almost be silly not to include them.