This Vegan Tropical Mango Smoothie Bowl in an Edible Papaya Bowl is a healthy summer breakfast for busy days.
Smoothies were made for moms. Smoothie bowls were made for moms with Instagram accounts and want to make it seem like they have their act together (when they legit haven’t showered all week). I’m a huge fan of smoothies as an easy fast way to pack in tons of nutrition throughout the week, but I whole heartedly believe that we eat with our eyes first, and that means smoothie bowls for the win. And when you want to take things to the next level (#supermom), this vegan tropical mango smoothie bowl in an edible papaya bowl is your new BFF.
How to make a Vegan Tropical Mango Smoothie Bowl in an Edible Papaya Bowl
This is easier than it looks. I promise. I’m running on steam over here, folks, so I wouldn’t steer you wrong. First, I remove all the seeds from a papaya and scoop out some of the flesh, leaving behind about ¼” of the fruit all around. Then, just bust out your blender, and add your papaya, some frozen mango, coconut yogurt, lime and of course, some good almond milk.
If you caught my Instagram story the other day (you can find it in my blog highlights), you may have seen me compare Earth’s Own So Fresh Unsweetened Original Almond Milk with their competitor in a blind taste test. Well, let me tell you, Earth’s Own took the cake Every. Single. Time. It was way creamier, with a rich almond flavour and the nutrition stats can’t be beat. Just 35 calories per cup, with 30% of your daily calcium and 45% of your daily vitamin D per cup.
I usually make a huge batch of this vegan tropical mango smoothie bowl base, and then when I feel fancy, I dress up my breakfast in my edible papaya and top it off with lots of goodies. I even googled how to make one of those fancy kiwi flowers because hey, a mom’s gotta get creative to get excited about starting her day.
Now lovelies, let me know, what are your favourite smoothie bowl combinations?
Have you tried making this vegan tropical mango smoothie bowl?
What about the edible papaya bowl? Isn’t that #goals?
Leave me a comment below with your thoughts!
Disclaimer: This post was sponsored by Earth’s Own, however, all opinions are genuine.
Vegan Tropical Mango Smoothie Bowl in an Edible Papaya Bowl
- 2 large papaya seeds removed
- 1 600 gram package frozen mango
- 1 1/3 cup coconut yogurt
- Juice of 1 lime
- 1/2 cup Earth’s Own So Fresh Unsweetened Original Almond Milk
- 1 kiwi
- 1 passionfruit
- 1 dragon fruit diced
- 1/4 cup cashews toasted and chopped
- 1/4 cup toasted coconut flakes
- Scoop out the insides of the papaya into a bowl, leaving 1/4″ all around the edge. Reserve 1/2 cup of the papaya, discarding any of the juice and liquid.
- To a blender, puree ½ cup of papaya pulp, mango, coconut yogurt, lime and Earth’s Own So Fresh Unsweetened Original Almond Milk.
- Pour into the bowls and top with kiwi, passionfruit, dragon fruit, cashews and coconut. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.