Mango smoothie bowl with bread coconut chunks and Mestemacher Organic Three Grain Bread
Photo credit: Mestemacher
Working time: 25 minutes
Chilling time: 3 hours
Ingredients for one bowl
For the Chunks:
- 200 g bittersweet chocolate
- 100 g Mestemacher Organic Three Grain Bread
- 50 g coconut chips
For the smoothie bowl:
- 50 ml coconut water
- 1 frozen banana
- 300 g frozen mango
For the garnish:
- blueberries for garnishing
- strawberries, quartered, for garnishing
- edible flowers for garnishing
In addition:
- baking paper
Preparation:
- For the chunks, chop the chocolate coarsely and melt over a water bath Crumble the bread with your fingers and mix with the coconut chips and chocolate. Spread the mixture loosely on a piece of baking paper, forming small chunks, and put aside to set for about 3 hours in a cool place.
- For the smoothie bowl, place all ingredients in a blender and blend to a smoothie ice cream mixture.
- Arrange the mixture in a bowl and garnish with chunks, berries and flowers.
Tip: In a well-sealed tin, the chocolate chunks will remain fresh for about 2 weeks. Place a little rice in the storage container, and they will stay crisp for longer.
