Of which 32.9 g sugars and 8.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (passion fruit) · Vitamin C (mango) · Unsaturated fat (almond)
Allergens tree nuts
Mango and passion fruit smoothie bowl with coconut
Tropical, creamy and entirely plant-based.
Ingredients
- 200 g (7 oz) frozen mango cubes
- 50 ml (3½ tbsp) light coconut milk
- ½ passion fruit, pulp only, for drizzling (50 g / 1¾ oz)
- 10 g shredded coconut (for garnish)
- 15 g (½ oz) sliced almonds (for garnish)
Method
- Blend the frozen mango with the coconut milk until thick and creamy, stopping to scrape down the sides.
- Transfer to a bowl.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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