Tropical Mango & Pineapple Smoothie Bowl

📝 Ingredients

• 120 g mango cubes, frozen (about ½ mango)
• 100 g pineapple cubes, frozen
• 170 g 2% Greek yoghurt
• 40 ml coconut milk
• ½ lime (juice)
• 1 kiwi (about 75 g)
• 10 g desiccated coconut
• 1 tbsp chia seeds (10 g)

🍴 Utensils

• Powerful blender
• Flexible spatula
• Peeler
• Paring knife
• Citrus juicer
• Bowl

📖 Steps

1. If the fruit is fresh, cut it into 2 cm cubes the day before, spread them out on a plate lined with baking paper so they don't touch, then freeze for at least 4 h. Stuck together, they would form a block that's impossible to blend.
2. Prepare the toppings before blending, as the bowl melts quickly: peel the kiwi with a vegetable peeler and cut it into 5 mm slices, weigh out the coconut and chia seeds, and squeeze the lime. If possible, put the bowl in the freezer for 10 min.
3. Take the fruit out of the freezer 5 min before blending: it should still be hard but give a little to the tip of a knife, which is kinder on the blender motor and gives a smoother texture.
4. Put the Greek yoghurt, coconut milk and lime juice into the blender first, then the mango and pineapple on top: having the liquid ingredients at the bottom helps the blade get going.
5. Blend in 5 to 10 s pulses for 1 to 2 min, stopping to scrape down the sides and press the fruit down with the spatula, until you have a smooth, thick texture like soft-serve ice cream. Don't add any liquid: the bowl would become a smoothie to drink.
6. Pour into the chilled bowl and smooth the surface with the back of a spoon. Arrange the kiwi slices in a line, then scatter the coconut and chia seeds in stripes. Eat straight away, with a spoon.