Add a taste of the tropical to your breakfast with our easy vegan, mango and pineapple smoothie bowl
Prep:20 mins
Serves 2
1 small ripe mango, stoned, peeled and cut into chunks200g pineapple, peeled, cored and cut into chunks2 ripe bananas2 tbsp coconut yogurt (not coconut-flavoured yogurt)150ml coconut drinking milk2 passion fruits, halved, seeds scooped outhandful blueberries2 tbsp coconut flakesa few mint leaves
STEP 1Put the mango, pineapple, bananas, yogurt and coconut milk in a blender, and blitz until smooth and thick. Pour into two bowls and decorate with the passion fruit, blueberries, coconut flakes and mint leaves. Will keep in the fridge for 1 day. Add the toppings just before serving.
