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.
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Nutritions
Nutrition Facts
MANGO AND POMEGRANATE ACAI BOWL
Amount per Serving
Calories
350
% Daily Value*
Fat
5
g
8
%
Sodium
30
mg
1
%
Carbohydrates
70
g
23
%
Fiber
10
g
42
%
Sugar
50
g
56
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
