School vacations are going to end soon. Yes, my two kiddos are going to start their school on August 16. I am excited and at same time somewhat relieved that there will be a break from the 24-hour duty that I have now. Now a day I wake up late in the morning. But when school starts it is going to come to an end and, I must rush for my breakfast. That is when this cherry mango layered smoothie bowl comes in handy. These are not only delicious but also filling too.
This recipe is vegan too, I used coconut milk but you can use your favorite milk. Small Cherries are big packet of antioxidant, anti-inflammatory and rich in fiber, vitamin C, carotenoids and anthocyanins. Mango on the other hand are not only my favorite fruit, but is also rich in fiber, pectin and vitamin C and helps to lower serum cholesterol level. Rich in vitamin A too, if you can make a breakfast with good ingredients that taste great why wait.
The only work you need to do to make this recipe is just puree everything. For a layered smoothie bowl, you need puree them separately, that is only thing you keep in mind. Otherwise it won’t justify its name. I used fresh strawberries, mango, banana and chocolate granola along with toasted hempseeds. You can play with topping of your choice.
Best part of this cheery mango layered smoothie bowl is it has no added sugar. Only sugar is from the fruit and granola I used. I always try to make no extra sugar added breakfast dishes. I like cinnamon rolls however nowadays due to health conscience I am not having them for my breakfast, but sometimes as a dessert.
You like something colorful for your breakfast, then try this. Chances are high that you will like it my hubby who is not a smoothie person, but told me after doing a taste test this is delicious. Then start making this.
Cherry Mango Layered Smoothie Bowl
- 1 cup pitted fresh cherries you can use frozen too
- 1 mango set aside few slices for topping
- ½ bananas
- ¼ cup coconut milk
- Chocolate granola
- Toasted hemp seeds
- Process the cherries with 2 tablespoon of coconut milk and set aside. If you want to thick consistency add ½ bananas with cherries.
- Then process mango, banana and rest of the coconut milk and set aside.
- Transfer the mango puree into the bowl carefully then using a spoon create barrier and add cherry puree.
- Top with sliced strawberries, mango, banana and chocolate granola and toasted hemp seeds.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.