Tropical Paradise Bowl Recipe

Prep fruit

Peel, pit and chop the mango into chunks. Core and chop the pineapple into chunks. If using banana, peel and slice or chop. Reserve about 1/4 cup mango and 1/4 cup pineapple for topping and set aside.

Measure liquids

Measure 120 ml pineapple juice and 120 ml coconut water. If you prefer a thicker bowl, have ice cubes ready. If you want it sweeter, have honey or agave measured.

Add the chopped mango (about 1.5 cups), chopped pineapple (1 cup), optional banana (0.5 cups), pineapple juice (120 ml) and coconut water (120 ml) to a high-speed blender. If you reserved fruit for topping, do not add it to the blender.

If you want a thicker, spoonable bowl, add 1 cup ice or reduce the coconut water by 30–60 ml. Add 1 tsp honey or agave now if desired for extra sweetness.

Blend on high until completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides once if needed. The mixture should be thick enough to hold a spoon but still pourable; adjust texture with small amounts of coconut water (add 1 tbsp / 15 ml at a time) or more ice.

Spoon the smoothie into bowls, dividing evenly (recipe yields about 2 bowls).

Top each bowl with reserved mango cubes (about 2 tbsp per bowl), pineapple tidbits (about 2 tbsp per bowl), 1/2 tbsp toasted shredded coconut, 1/2 tbsp granola and 1/2 tsp chia seeds. Adjust toppings to your preference.

Serve immediately with a spoon. If not serving right away, keep chilled and consume within 2 hours for best texture.