Mango Rose Smoothie Bowl Recipe

June 23rd, 2016

Want a totally Instagrammable smoothie bowl? Serve it in half a coconut and top it with a mango rose—both guaranteed to wow your foodie friends. Sticking with the tropical theme, kiwi, banana, and coconut water add island flavor to the green smoothie inside.

Mango Rose Smoothie Bowl

Yield: 1 serving
Active Time: 10 minutes


For the smoothie:
1 banana
1 handful kale
1 kiwi, peeled and sliced
1 teaspoon matcha powder
1 tablespoon coconut oil
1 teaspoon maca powder
1 tablespoon chia seeds
3/4 cup coconut water

For serving:
1/2 mango, peeled
2 tablespoons coconut chips
1/2 coconut (optional)


Make the smoothie
Blend all ingredients in a high-speed blender until smooth. Transfer to serving bowl or coconut half, if using.

Make the mango rose
Lay mango half cut-side-down on a cutting board. Fan out the slices so that they form a long line with the ends of each slice overlapping. Starting at one end, roll mango slices inwards towards the center to create a spiral rose shape.

Decorate the smoothie bowl
Sprinkle smoothie with coconut flakes, then top with mango rose to serve.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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