Creamy mango and lime base with chili heat, topped with kiwi, granola, coconut and chia for a bright breakfast or snack.
# What You Need:
→ Smoothie Base
01 - 2 cups frozen mango chunks
02 - 1 ripe banana, peeled
03 - 1/2 cup coconut milk or almond milk, unsweetened
04 - Juice of 1 lime (approximately 1–2 tablespoons)
05 - 1/2 teaspoon chili powder, adjust to taste
06 - 1 tablespoon honey or agave syrup (optional)
→ Toppings
07 - 1/2 fresh mango, diced
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (use certified gluten-free if required)
10 - 1 tablespoon unsweetened shredded coconut
11 - 1 tablespoon chia seeds
12 - Fresh mint leaves (optional)
13 - Extra lime zest and chili flakes for garnish
# How-To:
01 - Peel the banana and kiwi; dice the fresh mango; zest and juice the lime; measure all remaining ingredients so they are ready for blending.
02 - Place frozen mango chunks, banana, coconut or almond milk, lime juice, chili powder and honey or agave into a blender.
03 - Blend on high until the mixture is creamy and homogeneous, stopping to scrape down the sides once if needed; add a splash more plant milk only if the texture is too thick to blend.
04 - Taste and adjust heat with additional chili powder or sweeten with a touch more honey/agave; achieve a thick but scoopable consistency appropriate for bowls.
05 - Divide the smoothie evenly between two bowls, smoothing the surface to create an even base for toppings.
06 - Artfully arrange diced mango, kiwi slices, granola, coconut and chia seeds atop each bowl; garnish with mint, lime zest and a light sprinkle of chili flakes; serve immediately.
