Banana, Mango & Ginger Breakfast Bowl

I love the combination of Mango and Ginger – fresh and tropical. This Banana, Mango and Ginger smoothie bowl hits the spot. It’s really good!

Smooth and creamy with a little tropical ginger zing, it’s yet another delicious way to adapt my basic Banana Nice-cream recipe.

I love smoothie bowls for breakfast. What could beat starting the day with a big bowl of nice-cream? It always feels like a naughty treat but it’s just fruit – how good is that!

The smoothie bowl is quite a recent discovery for me as I used to think that I had to have a more starchy breakfast or I would be starving by lunch time ( I’m always ready for my lunch by midday!). But it’s not the case at all due to the added peanut butter, seeds and buckwheat.

I think you’ll love this one.

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  2 servings
  Overnight preparation time
  None cook time


  • 1 mango chopped
  • 2 frozen banana’s (chopped before freezing)
  • 2 tbsp. coyo coconut yogurt
  • 1 tbsp. peanut butter (I like Meridian)
  • 1 knob ginger
  • 2 dates (optional for sweetness)

Topping ideas

  • Coconut flakes
  • Chia seeds
  • Figs
  • Buckwheat granola
  • Chopped fruit; mango, berries, figs


  1. Chop the banana’s and freeze overnight.
  2. Add the frozen banana’s to your food processor and blend until smooth and creamy.
  3. Add the peanut butter, 3/4 of the mango, coconut yoghurt and ginger and blitz until completely blended
  4. Add topping of choice; fruit, chia seeds, maple syrup, granola, figs, honey.

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