Peach Mango Smoothie Bowls with Citrus
Soft peach and mango smoothie bowls scattered with mixed berries, served among fresh orange, grapefruit and mango slices for a sunny brunch table.
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30 recipes found · page 1 of 2
Soft peach and mango smoothie bowls scattered with mixed berries, served among fresh orange, grapefruit and mango slices for a sunny brunch table.
Kulfi-inspired pops of ripe mango, cashew cream and ground cardamom, dipped in chopped pistachios and served alongside fresh cut mango.
A single-serve tartlet with a pale cashew-lucuma cream, topped with sliced strawberries and ripe mango cubes for a fresh, fruity plate that looks bright on white.
A sunny chopped fruit bowl of pink dragon fruit, ripe mango and kiwi, finished with passion fruit dressing and served with a wooden spoon.
A sunny two-tone glass of creamy coconut chia pudding topped with a thick layer of blended ripe mango and a hint of lime, served on linen.
Magenta dragon fruit, golden mango and crisp grapes piled into a dark bowl and topped with a spoonful of tangy cultured cashew-coconut yogurt.
A sunny orange mango and habanero salsa sits beside a brick-red tomato and chile version, both blended raw and served with limes and avocado.
A striking two-tone slush of frozen yellow mango and magenta dragon fruit, spooned in layers into a tall glass and eaten with a spoon or straw.
Three pastel smoothie bowls served in natural coconut shells, each topped with fanned kiwi, sliced strawberries and diced mango for a cheerful overhead spread.
A hearty dark stoneware bowl of creamy soaked oat groats topped with mango chunks, banana, blueberries and wide coconut flakes for a filling breakfast.
Two tall parfaits layering vanilla chia pudding with vivid fresh strawberry puree and diced ripe mango, bright stripes of red, white and gold.
A bright trail mix of crisp activated cashews, almonds and seeds tossed with mango, goji berries, mulberries and coconut flakes for colorful handfuls.
A mild, sweet starter green smoothie of baby spinach, frozen mango and banana, blended with coconut water until silky and poured into two tall glasses.
Frozen ripe mango blended with lime juice, zest and a touch of coconut nectar into a vivid orange sorbet, scooped and served with wooden spoons.
A bold, dark green smoothie of rainbow chard leaves, flat-leaf parsley, mango and lemon, built for experienced green drinkers and sipped through a metal straw.
A thick sunshine-yellow mango bowl with a hint of turmeric and ginger, topped with banana, kiwi, coconut and crunchy raw almond buckwheat granola.
Four individual cashew cheesecakes on coconut-almond bases, two glazed with golden mango and two with mixed berry puree, served on slate with fresh flowers.
A white plate of chewy dried mango, crisp apple chips, orange wheels and papaya strips, a colorful sweet snack dried with nothing added.
A sunny, silky soup of ripe mango, yellow pepper, coconut water and lime, lifted with fresh ginger and topped with thin slices of red chili.
A tropical cashew slice layered with golden mango cream and a tangy passion fruit glaze, each square topped with a papery physalis berry.
One batch of nut-free hemp milk poured three ways: plain and grassy, blended with strawberries, and sweetened with mango for a bright, colourful spread.
Rice paper tinted a vivid violet with butterfly pea flower tea, rolled around mango, cucumber, purple cabbage and basil, and displayed upright on a wooden stand.
Striped popsicles built from separate purees of watermelon, orange, mango, kiwi and blueberry, frozen layer by layer into bright rainbow bands.
Four jars, four colors: spinach pineapple green, strawberry pink, golden mango and a vivid raw beet berry smoothie, all built on one simple banana and cashew base.