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:

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


  1. 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.
  2. For the smoothie bowl, place all ingredients in a blender and blend to a smoothie ice cream mixture.
  3. 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.