Pitaya–mango smoothie bowl
One of your favourite combinations
A colourful tropical bowl that brings together sweet mango and vibrant pink pitaya. It's ready in a few minutes and you can top it with your favourite fruit, granola, nuts or coconut.
Ingredients
- 100 g frozen pitaya (dragon fruit) purée
- 100 g frozen mango purée
- about 70 ml almond drink
- agave syrup or honey to taste
- fruit, Fruštek granola, nuts, chia seeds or coconut to garnish
Method
- While still frozen, cut or break both fruit purées into smaller pieces and put them in the blender.
- Add the almond drink and, if you like, a little agave syrup or honey.
- Blend for about 60–90 seconds, ideally starting with the frozen-ingredients crush setting.
- Pour the thick mixture into a bowl and top with fruit, granola, nuts, chia seeds or coconut flakes.
Tip: How much liquid you need depends on your blender. Start with 70 ml of almond drink and add more gradually if needed, so the bowl stays thick and creamy.
