Mango Coconut Bowl Recipe

Frozen mango chunks: These provide a sweet and icy base for the bowl.

Full-fat coconut milk: Adds creaminess and a rich coconut flavor.

Chia seeds: Offer a unique texture and are packed with nutrients.

Maple syrup: Optional, for added sweetness.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Fresh mango slices: Used as a topping for a burst of fresh fruit flavor.

Shredded coconut: Adds a crunchy texture and extra coconut taste.

Chia seeds: Additional seeds for topping, providing extra crunch and nutrition.

To achieve a smoother and creamier texture, make sure to use full-fat coconut milk rather than light versions. Additionally, allowing the frozen mango chunks to thaw slightly before blending can help your blender process the ingredients more efficiently, resulting in a velvety consistency.

• frozen mango chunks - Substitute with frozen pineapple chunks: Pineapple provides a similar tropical sweetness and texture to mango.

• full-fat coconut milk - Substitute with almond milk: Almond milk is a lighter, creamy alternative that maintains the vegan aspect of the recipe.

• chia seeds - Substitute with flax seeds: Flax seeds offer similar nutritional benefits and can also help thicken the mixture.

• maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener that has a similar consistency and sweetness level.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the dish.

• fresh mango slices - Substitute with fresh peach slices: Peaches have a similar texture and sweetness, making them a good alternative to mango.

• shredded coconut - Substitute with crushed nuts: Crushed nuts like almonds or cashews add a similar crunch and can enhance the flavor profile.

• chia seeds - Substitute with hemp seeds: Hemp seeds offer a similar nutritional profile and can add a slightly different texture to the bowl.

• To keep your mango coconut bowl fresh for later, transfer any leftovers into an airtight container. This will help maintain the creamy texture and prevent any unwanted flavors from seeping in.
• Place the container in the refrigerator. Your mango coconut bowl will stay fresh for up to 2 days. Before serving, give it a good stir to recombine any separated ingredients.
• If you want to enjoy your mango coconut bowl at a later date, freezing is an excellent option. Pour the mixture into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
• For easy portioning, consider using silicone ice cube trays or muffin tins. Once frozen, transfer the cubes or portions into a zip-top freezer bag. This way, you can thaw just the amount you need.
• When you're ready to enjoy your frozen mango coconut bowl, let it thaw in the refrigerator overnight. For a quicker option, leave it at room temperature for about 30 minutes, then give it a good stir.
• To maintain the best texture, avoid microwaving the frozen mixture. Instead, let it thaw naturally to preserve the creamy consistency.
• If you find the texture a bit too thick after thawing, add a splash of coconut milk and stir until you reach the desired consistency.
• For an extra burst of flavor, top your thawed mango coconut bowl with fresh mango slices, shredded coconut, and additional chia seeds just before serving.

• Transfer the Mango Coconut Bowl mixture to an airtight container and store it in the refrigerator if you plan to reheat it within a day or two. For longer storage, use the freezer.
• If refrigerated, allow the Mango Coconut Bowl to sit at room temperature for about 10-15 minutes to soften slightly before reheating.
• For a quick reheat, use the microwave. Place the Mango Coconut Bowl in a microwave-safe bowl and heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, reheat on the stovetop. Pour the Mango Coconut Bowl mixture into a small saucepan and warm over low heat, stirring frequently to prevent sticking and ensure even heating.
• If the mixture becomes too thick during reheating, add a splash of coconut milk to restore its creamy consistency.
• Once reheated, top with fresh mango slices, shredded coconut, and additional chia seeds to refresh the flavors and textures.
• Enjoy your reheated Mango Coconut Bowl as a delightful breakfast or snack!

• Blender: Used to blend the frozen mango chunks, coconut milk, chia seeds, maple syrup, and vanilla extract until smooth and creamy.

• Measuring cups: Essential for accurately measuring the frozen mango chunks and coconut milk.

• Measuring spoons: Necessary for measuring the chia seeds, maple syrup, and vanilla extract.

• Mixing bowls: Used to pour the blended mixture into and for serving.

• Knife: Needed to slice the fresh mango for topping.

• Cutting board: Provides a safe surface for slicing the fresh mango.

• Tablespoon: Used to measure and sprinkle the shredded coconut and additional chia seeds on top.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well mixed.

Use pre-cut frozen mango: Save time by using frozen mango chunks instead of cutting fresh mango. They blend easily and are just as nutritious.

Batch prep ingredients: Measure out and store chia seeds, maple syrup, and vanilla extract in small containers ahead of time.

Pre-make the base: Blend the frozen mango chunks, coconut milk, chia seeds, maple syrup, and vanilla extract the night before and refrigerate. Just top and serve in the morning.

Use a high-speed blender: A powerful blender will make the mixture smoother and faster, reducing prep time.