Mango smoothie bowl with Three Grain Bread coconut chunks

Tropical mango smoothie bowl topped with crunchy three grain bread coconut chunks delivers creamy mango sweetness, seedy grain texture, and toasted coconut paradise in every spoonable vegan delight. Ready in 10 minutes, this breakfast powerhouse blends fruity bliss with wholesome grain crunch and exotic coconut flair. Scoop into mango grain coconut magic now!
Ingredients:
For the Chunks:
  • 200 g bittersweet chocolate
  • 100 g Mestemacher Organic Three Grain Bread
  • 50 g coconut chips
For the smoothie bowl:
  • 50 ml coconut water
  • 1 frozen banana
  • 300 g frozen mango
For the garnish:
  • blueberries for garnishing
  • strawberries, quartered, for garnishing
  • edible flowers for garnishing
In addition:
  • baking paper
Directions:
  1. For the chunks, chop the chocolate coarsely and melt over a water bath Crumble the bread with your fingers and mix with the coconut chips and chocolate. Spread the mixture loosely on a piece of baking paper, forming small chunks, and put aside to set for about 3 hours in a cool place.
  2. For the smoothie bowl, place all ingredients in a blender and blend to a smoothie ice cream mixture.
  3. Arrange the mixture in a bowl and garnish with chunks, berries and flowers.
Tip: In a well-sealed tin, the chocolate chunks will remain fresh for about 2 weeks. Place a little rice in the storage container, and they will stay crisp for longer.

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