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Golden Mango Smoothie Bowl

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna Hampton
Active time 5 mins
Total time 5 mins

Serves 1 (serving size: 1 cup)

In this smoothie bowl, you'll see the color of the sunset and taste the heavenly bliss of the tropics. Fresh mango turns silky when pureed with coconut milk. We boost the golden hue with superfood turmeric, and the delicate sweetness is provided by honey. On top, you can use any assortment of fruit you want, but we like the variety of textures and colors provided by pomegranate arils, kiwi, and flaked coconut. IWe used petite kiwi berries instead of the larger fruit, but either will be gorgeous.


  • 5 ounces frozen mango chunks (about 3/4 cup)
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon freshly grated turmeric (or 1/2 tsp. ground turmeric)
  • 1 1/2 teaspoon honey
  • 1/2 small seeded fresh mango (about 3 oz.)
  • 1/2 kiwi, thinly sliced (about 2 oz.)
  • 2 tablespoons pomegranate arils (about 3/4 oz.)
  • 2 tablespoons unsweetened flaked coconut

Nutrition Information

  • calories 291
  • fat 10.2 g
  • satfat 8.4 g
  • monofat 0 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 49 g
  • fiber 5 g
  • cholesterol 0 mg
  • iron 2 mg
  • sodium 25 mg
  • calcium 239 mg
  • sugars 22 g

How to Make It

  1. Combine frozen mango chunks, coconut milk, turmeric, and honey in a blender. Process on high until smooth, about 1 minute, adding 1 tablespoon water if needed. Pour into a serving bowl. Score fresh mango half; turn inside out. Garnish smoothie with scored mango half, sliced kiwi, pomegranate arils, and flaked coconut.