Tropical Mango Turmeric Smoothie Bowl

Serves 2 · 10 min prep

Ingredients

• 2 cups frozen mango chunks
• 1 cup frozen banana slices
• 3/4 cup unsweetened coconut milk
• 1/4 cup fresh orange juice
• 1 tsp ground turmeric
• 1 tsp fresh grated ginger
• 1 tbsp chia seeds
• 1 tbsp honey or agave
• 1/2 cup fresh pineapple chunks
• 1/4 cup toasted coconut flakes
• 1/3 cup granola
• 1 kiwi fresh kiwi slices
• 1 tbsp hemp hearts

Instructions

1. 1Add the frozen mango, frozen banana, coconut milk, orange juice, turmeric, grated ginger, chia seeds, and honey to a high-speed blender.
2. 2Blend on low for 20 seconds to break up the frozen fruit, then ramp to high and blend 45–60 seconds, stopping once to scrape down the sides with a spatula. The mixture should be ultra-thick, like soft-serve ice cream—add 1 extra tablespoon coconut milk only if the blades stall.
3. 3Taste and adjust sweetness or turmeric; the color should be vibrant golden-orange with no bitter raw-spice notes.
4. 4Divide the thick smoothie base evenly between two shallow bowls. Use the back of a spoon to create a smooth surface with a slight well in the center.
5. 5Arrange pineapple chunks and kiwi slices in neat rows or clusters across half of each bowl for a colorful contrast.
6. 6Sprinkle granola and toasted coconut flakes over the remaining half so every spoonful gets crunch.
7. 7Finish with a dusting of hemp hearts and an optional extra drizzle of honey. Serve immediately with a spoon before the base softens.