Mango Chili Lime Smoothie Bowl (Print View)

Sweet mango, lime, and a hint of chili blended into a creamy bowl, finished with fruit, granola, and coconut.

# Components:

→ Smoothie base

01 - 2 cups frozen mango chunks
02 - 1 ripe banana (medium)
03 - 1/2 cup coconut milk or almond milk
04 - Juice of 1 lime (about 1 tablespoon)
05 - 1/2 teaspoon chili powder (adjust to taste)
06 - 1 tablespoon honey or agave syrup (optional)

→ Toppings

07 - 1/2 fresh mango, diced
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (use gluten-free if required)
10 - 1 tablespoon unsweetened shredded coconut
11 - 1 tablespoon chia seeds
12 - Fresh mint leaves (optional)
13 - Extra lime zest and a pinch of chili flakes for garnish

# Method:

01 - Place frozen mango chunks, banana, coconut or almond milk, lime juice, chili powder and honey or agave into a high-speed blender.
02 - Blend on high until the mixture is creamy and fully smooth, scraping down the sides once if needed to achieve an even texture.
03 - Divide the smoothie evenly between two serving bowls using a spatula to transfer all of the mixture.
04 - Neatly arrange diced mango, kiwi slices, granola, shredded coconut and chia seeds on each bowl; finish with mint, lime zest and a light sprinkle of chili flakes to taste. Serve immediately.

# Expert Advice:

01 -
  • The spark of chili warms the mango just enough to make every spoonful surprising.
  • It only takes ten minutes, so you get a vibrant breakfast even on the busiest day.
02 -
  • If your blender struggles with frozen fruit, add the milk gradually so you don’t end up with a chunky mess.
  • Trying a bit less chili the first time is smart – it can pack more punch than you think.
03 -
  • Pre-chill your serving bowls so everything stays frosty longer.
  • Adding lime zest directly to the base gives subtle fragrance you’ll notice in every bite.
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