These Mango Tango Glow Bowls are loaded with anti-inflammatory ingredients: pineapple, turmeric, coconut milk, ginger, mango and more. Serve these bowls with a spoon for breakfast or in a glass with a straw; either way, they’re delicious.
My friend, Lindsay Cotter, the founder of Cotter Crunch, just wrote a beautiful cookbook, Superfood Bowls (see cover below) and I’m delighted to be sharing one of her wonderful recipes here with you today.
If you haven’t heard of smoothie bowls, you’re in for a real treat. And if you have, well, you’re also in for a real treat because I’ve never tasted so much flavor from a smoothie in my life. For real.
These Mango Tango Glow Bowls are loaded with flavor and they’re ideal for cooling you off during this warm spring/summer weather.
I tossed all the ingredients together in a blender and pureed it until everything was super duper smooth. Then, I poured it into a bowl, garnished it with a few nuts and seeds (I used pumpkin seeds and walnuts) and unsweetened coconut flakes and served it for breakfast. Feel free to garnish these Mango Tango Glow Bowls with whatever your heart desires.
Talk about FLAVOR. Wow. This totally hits the spot.
I highly recommend making this for any morning breakfast when you are hot (here we come humid NYC summer) and can’t cool off after you get out of the shower. I’ve been there. Sweating after I just showered. Not fun at all.
But, what is fun are these refreshing smoothie bowls.
I guarantee they’ll brighten up (and cool off) your day no matter how hot it gets.
Now, time for a little tango action.
- 2 cups full-fat coconut milk
- 1 tsp. ground turmeric
- black pepper pinch
- 1/2 tsp. ground ginger
- 1 Tbsp. pure maple syrup (or honey)
- 1 frozen banana
- 2 cups frozen pineapple
- 1 cup frozen mango
- 1 tsp. pure vanilla extract
- Pure maple syrp (or honey) as needed
In a small saucepan or stockpot, brew the golden milk by combining the coconut milk, turmeric, black pepper, ginger and agave. Bring the milk to a soft boil, then reduce the heat to low and simmer for 5 minutes. Whisk until blended, then remove and let cool in the fridge.
In a blender, combine the golden milk, banana, pineapple, mango, vanilla and agave if desired. Blend until smooth.
Serve as one large bowl or two small bowls. Top with nuts or seeds, as desired for crunch.