About this Recipe
Smoothies are wonderful for when you want breakfast in a hurry, but smoothie bowls are just the thing when you’re wanting to savour crunch, creaminess and fruity succulence all at the same time. Light enough for post-workout nourishment and substantial enough to give you an energy burst to start your day, this mango bao-berry smoothie bowl ticks all the boxes.
Organic baobab fruit powder adds a powerful anti-oxidant dose of Vitamin C and calcium, along with useful amounts of magnesium, potassium and soluble dietary fibre. Baobab fruit powder is also known for its prebiotic properties, thereby helping probiotics do their work.
We’ve added in Earthshine’s Moringa & Baobab granola for raw nutritious crunchiness, colour and flavour as well as Hi Honey’s baobab infused honey – which combines the many benefits of raw honey with an extra infusion of baobab fruit powder.
Especially developed and photographed for EcoProducts by Candice Douglas of the Social Post, this is a tried and tested recipe that focuses on exceptional taste using locally produced natural ingredients wherever possible.
With sweet, summery mangoes and berries in season, almonds contributing protein and calcium and creamy coconut milk for healthy fat, this is a smoothie bowl to fall in love with. So here’s the recipe – with a warning. You’ll find yourself wanting to lick the bowl clean regardless of the company you’re in. We did.
- 4 mangos, medium-sized
- 1 cup dates
- 1 cup almonds
- 1 can coconut milk
- 3 Tbsp baobab powder
- 1-2 Tbsp Honey to taste
- 1-2 cup of water depending on thickness wanted
- Berries we used raspberries and blueberries
- Mango slices
- Coconut flakes
- Granola (we like Earthshine’s Moringa & Baobab Granola)
- Honey (we like Hi Honey Infusions)
- Put almonds and dates in a bowl and cover with water. Soak for 30 minutes to soften. (In a hurry, one can skip this step and enjoy the almonds and dates as small bits in the smoothie.)
- Drain almonds and dates and add to blender followed by the rest of the smoothie bowl ingredients.
- Blend until smooth.
- Pour into bowls, decorate with toppings (get creative!), and serve.
- Try gently toasting the coconut flakes on a low heat.
- Add a drizzle of bao-berry compote for extra sweetness. [If you’ve recently made EcoProducts’ Lemon Berry Baobab Cheesecake, you’ll likely have some extra in your fridge just waiting for this kind of opportunity.]