In a city like Miami, there is never a shortage of juice & smoothie bars. Ten years ago, the situation was a whole different story, but today you can find your favorite superfood blends at almost every corner! Although I love visiting my favorite places for one of these yummy treats, I've begun to make my own versions of my favorite smoothie bowls in the effort of eating more meals at home for sustainable purposes. And since this season Miami was hot for mangoes, this weekend, we picked up the last few from our mango tree in the backyard to make a naturally sweetened and colorful breakfast bowl. Below is the recipe for making this beautiful smoothie bowl in just a few simple steps. Make this when you're craving something sweet and bright or cut down the recipe to make this for a kid's party as a sweet & fun treat.
Blue Spirulina - Besides the fact that I love the color it gives to smoothie bowls, baked goods, & parfaits, blue spirulina is rich in antioxidants, vitamins, and minerals, making it a friend you can count on in any recipe within the kitchen. Unlike green spirulina, blue spirulina has a much more neutral taste. Don't sleep on this magical powder, as a teaspoon a day keeps your brain sharp & digestion at its optimal.
- 1 Frozen Banana
- 1 Cup Frozen Pineapple
- 2 Cup Fresh Mango + 1/4 Cup Chopped for topping
- 1/4 Cup Coconut Water
- 1 Teaspoon Blue Spirulina
- Optional: Blueberries, Blackberries, Grain-Free Granola
- In a high-speed blender add the banana, pineapple, fresh mango, coconut water, and blue spirulina.
Pour into a bowl and top with desired toppings of your choice. Some ideas are granola, mango, strawberries, blueberries, coconut flakes, and a drizzle of our cashew cream with added blue spirulina. Enjoy!
I can't wait to see your creations!
With love from my kitchen,
Gigi & The De La Heart Team