Mango Ginger Smoothie Bowl
Thick, spoonable mango smoothie brightened with fresh ginger and topped with crunchy granola and fruit.
Sodium note
Fruit, yogurt, and ginger are naturally low in sodium; this bowl has about 55 mg per serving. Choose a plain granola, since flavored granolas often contain added sodium.
Ingredients
- 2 cups frozen mango chunks
- 1 frozen banana
- 3/4 cup plain low-sodium Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 teaspoon fresh grated ginger
- 1 tablespoon fresh lime juice
- 1/3 cup plain unsalted granola
- 2 tablespoons unsweetened shredded coconut
- 1/2 cup fresh strawberries, sliced
Method
- 1
Add the frozen mango, frozen banana, Greek yogurt, almond milk, grated ginger, and lime juice to a blender.
- 2
Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until thick and smooth. Add a splash more almond milk only if needed to blend.
- 3
Pour the smoothie into two bowls, using a spoon to smooth the tops.
- 4
Arrange the sliced strawberries, granola, and shredded coconut over the top of each bowl in sections.
- 5
Serve immediately with a spoon while still thick and cold.
Nutrition (estimated, per serving)
- Calories
- 290
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 7 g
- Sodium
- 55 mg per serving
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Use frozen pineapple in place of mango for a different tropical flavor.
- Swap Greek yogurt for a plain unsweetened dairy-free yogurt.
- Use fresh mint instead of ginger for a cooler flavor profile.
Tips
- Freeze the banana ahead of time so the smoothie stays thick enough to eat with a spoon.
- Toast the shredded coconut in a dry pan for 2-3 minutes for deeper flavor.
- Add a tablespoon of chia seeds for extra texture and fiber.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
