Mango and Pomegranate Acai Bowl
If you’re hunting for the perfect breakfast or snack that screams health and flavor, you’ve struck gold with the Mango and Pomegranate Acai Bowl! This delight is not only a feast for the eyes but also packed with nutrients and tastes to die for. Dive in as we walk you through how to whip up this bowl of pure goodness.
Ingredients for Mango and Pomegranate Acai Bowl
- 2 ripe mangoes, peeled and diced (approx. 2 cups) [500 grams]
- Seeds from 1 pomegranate (about 1 cup) [240 grams]
- 1 acai berry packet (frozen) [100 grams]
- 1 ripe banana [120 grams]
- 1/2 cup Greek yogurt [120 ml]
- 1/2 cup almond milk (or any milk of choice) [120 ml]
- 1 tbsp honey (optional) [15 ml]
- 1 tbsp chia seeds [15 grams]
- A handful of granola [50 grams]
- A sprinkle of coconut shavings (optional) [10 grams]
Time: Preparation: 15 minutes. No cooking required!
Serves: 2
Nutritional Facts Per Serving
- Calories: 350
- Protein: 8 grams
- Carbohydrates: 70 grams
- Dietary Fiber: 10 grams
- Sugars: 50 grams
- Fat: 5 grams
- Sodium: 30 mg
Mango and Pomegranate Acai Bowl Instructions
- Begin with your acai packet. Make sure it’s slightly thawed so it blends smoothly. Break it into chunks and pop it in a blender.
- Throw in the diced mangoes, leaving a few bits for garnish later.
- Add the ripe banana.
- Pour in half a cup of almond milk. This ensures a smoother blend.
- If you fancy a sweeter bowl, drizzle in that optional honey.
- Blend all the ingredients until you have a smooth, creamy texture.
- Pour the acai blend into two bowls.
- Garnish with pomegranate seeds, the mango bits you’d set aside, chia seeds, granola, and a sprinkle of coconut shavings.
- Drizzle a bit of Greek yogurt on top for that creamy finish.
Pro Tips
- Always use a ripe banana. It offers natural sweetness and a better texture.
- For a thicker bowl, use less milk.
- Feel free to jazz up your Mango and Pomegranate Acai Bowl with other fruits or nuts of your choice.
Serving Suggestions
Serve your Mango and Pomegranate Acai Bowl fresh out of the blender. It’s best enjoyed cold on a sunny day. Pair it with a refreshing glass of orange juice or iced tea, and you have yourself a power-packed breakfast or snack. Revel in every spoon, and remember, it’s not just food – it’s fuel for your body!
Embrace the vibrant colors and explosive flavors of the Mango and Pomegranate Acai Bowl. Whether you’re kickstarting your day or need an afternoon pick-me-up, this bowl is your answer. AH7 believes in promoting not just health, but a lifestyle, and this dish perfectly embodies that mantra. So, grab your spoon and dig in. Your body will thank you!
MANGO AND POMEGRANATE ACAI BOWL
Nutritions
Ingredients
- 2 ripe mangoes peeled and diced (approx. 2 cups) [500 grams]
- Seeds from 1 pomegranate about 1 cup [240 grams]
- 1 acai berry packet frozen [100 grams]
- 1 ripe banana [120 grams]
- ½ cup Greek yogurt [120 ml]
- ½ cup almond milk or any milk of choice [120 ml]
- 1 tbsp honey optional [15 ml]
- 1 tbsp chia seeds [15 grams]
- A handful of granola [50 grams]
- A sprinkle of coconut shavings optional [10 grams]
Instructions
- Begin with your acai packet. Make sure it’s slightly thawed so it blends smoothly. Break it into chunks and pop it in a blender.
- Throw in the diced mangoes, leaving a few bits for garnish later.
- Add the ripe banana.
- Pour in half a cup of almond milk. This ensures a smoother blend.
- If you fancy a sweeter bowl, drizzle in that optional honey.
- Blend all the ingredients until you have a smooth, creamy texture.
- Pour the acai blend into two bowls.
- Garnish with pomegranate seeds, the mango bits you’d set aside, chia seeds, granola, and a sprinkle of coconut shavings.
- Drizzle a bit of Greek yogurt on top for that creamy finish.
Notes
- Always use a ripe banana. It offers natural sweetness and a better texture.
- For a thicker bowl, use less milk.
- Feel free to jazz up your Mango and Pomegranate Acai Bowl with other fruits or nuts of your choice.
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