If not already frozen, peel and slice half a banana and freeze for at least 1–2 hours. Measure frozen açaí puree and frozen mixed berries and keep them cold until blending.

In a high-speed blender, combine frozen açaí puree (200 g), frozen mixed berries (75 g), the frozen half banana, and 80 ml almond milk or coconut water. Add 1 tsp honey or agave only if you want extra sweetness.

Blend on high using short pulses. Stop and scrape down the sides as needed. The goal is thick, scoopable consistency (like soft-serve). If it's too stiff, add 5–10 ml more liquid at a time. If too thin, add a few frozen berries or a few ice cubes and pulse.

Taste and adjust sweetness. When smooth and very thick, transfer the açaí puree into a bowl and level the surface with a spoon.

Toppings & assembly

Arrange toppings immediately so they sit nicely on the thick puree. First sprinkle 1/2 cup granola in a half-moon or evenly across the bowl.

Fan or scatter 1/2 sliced banana across one side of the bowl.

Add 1/4 cup mixed fresh berries and 1/4 cup diced fresh mango in separate sections for color contrast.

Sprinkle 1 tablespoon shredded coconut over the fruit and granola.

If using, sprinkle 1 teaspoon chia seeds and drizzle 1 teaspoon honey or agave over the toppings for extra shine and sweetness.

Garnish & serve

Top with 2 mint leaves and an extra frozen berry for decoration if desired.

Serve immediately with a spoon. To store leftovers, keep puree and toppings separately in airtight containers in the refrigerator for up to 24 hours; granola remains crunchier if stored dry.