Mango Yoghurt Smoothie Bowl
Quick and Easy

Mango Yoghurt Smoothie Bowl

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Products used in this recipe

Ingredients
Smoothie
  • 1 and ½ cup peeled, cubed, and frozen ripe mango
  • ½ cup peeled, sliced, and frozen banana
  • ¼ cup Baladna yogurt
  • ¼ cup low-fat Baladna milk
  • ¼ cup coconut milk
For the topping
  • Blueberries
  • Mango slices
  • Banana slices
  • Coconut flakes
  • Chia seeds
  • Granola

How it's made!
    • Add the frozen mango, banana, yogurt, low-fat milk, and coconut milk to a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender as needed.
    • Pour the smoothie into a tall glass or bowl.
    • Add your desired toppings to the smoothie. Some options include blueberries, mango slices, banana slices, coconut flakes, chia seeds, and granola.
    • Serve immediately and enjoy! You can also add a straw or a spoon to eat the smoothie bowl.
Video tutorial

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Mini Strawberry Cheesecakes

Preheat your oven to 160°C and line a muffin tin with paper liners.In a mixing bowl, combine the graham cracker crumbs, 4 tablespoons of granulated sugar, and melted butter.Stir until well combined and spoon the mixture into the bottom of each paper liner, pressing down to form a crust.In a blender or food processor, puree the fresh strawberries and 2 tablespoons of granulated sugar to make the strawberry sauce.Set the strawberry sauce aside.In a mixing bowl, beat the softened Baladna cream cheese until smooth.Gradually add the Baladna milk to the cream cheese, whisking until well combined.Add the Baladna strawberry yogurt to the cream cheese mixture and whisk until smooth. In a separate mixing bowl, whip the Baladna whipping cream until stiff peaks form.Gently fold the whipped cream into the strawberry yogurt mixture until well combined.Spoon the strawberry cheesecake mixture over the graham cracker crust in each paper liner, filling them about 3/4 of the way full.Drizzle the strawberry sauce over the top of the cheesecake mixture.Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until the edges are slightly golden and the centers are set.Allow the mini cheesecakes to cool in the muffin tin for 10-15 minutes before removing them to a wire rack to cool completely.Chill the mini cheesecakes in the refrigerator for at least 2 hours or until completely chilled and set.Serve the mini cheesecakes chilled, topped with additional strawberry sauce and fresh strawberries if desired.