Mango Papaya Smoothie Bowl

Preparation 15 mins Serves 2     adjust servings



  • For the Syrup
  • 1/4 cup (80 g) agave nectar
  • 1 tbsp (15 ml) lemon juice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • For Bowl
  • 6 oz (170 g) mango flesh, chopped
  • 6 oz (170 g) papaya flesh, chopped
  • 1 frozen, peeled medium banana
  • 1/2 cup (120 ml) unsweetened canned coconut milk or coconut cream
  • Juice from 1 lime (2 tbsp [30 ml])


Toppings: Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs

To make the syrup, stir together the agave, lemon juice, ginger and turmeric in a small mason jar. Cover and let stand while preparing the rest. The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks. Stir again before use.

To make the bowls, place the mango, papaya, banana, coconut milk and lime juice in a blender. Blend until perfectly smooth and combined. Transfer to two bowls. Drizzle with syrup to taste, and cover with your toppings of choice. Serve immediately.


Recipe Notes


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