Mango Passion Fruit Bowl

Name: Mango Passion Fruit Bowl
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 200 g (1¼ cups) mango chunks (fresh or frozen); 120 g (1) ripe banana, peeled, with brown spots; 80 ml (⅓ cup) passion fruit pulp (fresh or frozen), seedless or strained; 70 ml (¼ cup + 1 tbsp) coconut water

Bright orange mango, banana and tangy passion fruit in a thick, spoonable bowl. Sunny and tropical, with no added sugar.

Hands-on: 10 min
Freeze: 24 h
Program: Smoothie Bowl
Makes: 4 servings6 servings

Low calorie No added sugar Vegan

Good forEaster Summer Healthy

Pin it

Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 119 g), estimated

68kcal

1.1 gProtein

0.4 gFat

17 gCarbs

11 gSugar

80kcal

1 gProtein

0 gFat

20 gCarbs

13 gSugar

Whole tubpint: 322 kcal, 5 g protein483 kcal, 8 g protein (709 ml24 oz). No common allergens in the ingredients.

Ingredients

4 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

454 of 473 ml681 of 709 ml

In the tubpintScale reads

200 g (1¼ cups)290 ml (200 g)1¼ cups (200 g)300 g (1¾ cups)430 ml (300 g)1¾ cups (300 g)mango chunks (fresh or frozen)mango chunks (fresh or frozen)mango chunks (fresh or frozen)
120 g (1 ripe banana)1 (120 g)1 (120 g)180 g (1½ ripe bananas)1½ (180 g)1½ (180 g)ripe bananaripe bananaripe bananapeeled, with brown spots
80 ml (⅓ cup)80 ml⅓ cup (80 ml)120 ml (½ cup)120 ml½ cup (120 ml)passion fruit pulp (fresh or frozen)passion fruit pulp (fresh or frozen)passion fruit pulp (fresh or frozen)seedless or strained
70 ml (¼ cup + 1 tbsp)70 ml¼ cup + 1 tbsp (70 ml)105 ml (¼ cup + 3 tbsp)110 ml (105 ml)¼ cup + 3 tbsp (105 ml)coconut watercoconut watercoconut water

TubsPints

Show both units Scale mode

Remix in the Pint Builder

Steps

If the mango is frozen, let it soften for 15 minutes.
Blend 200 g mango chunks290 ml mango chunks1¼ cups mango chunks300 g mango chunks430 ml mango chunks1¾ cups mango chunks, 120 g ripe banana1 ripe banana1 ripe banana180 g ripe banana1½ ripe bananas1½ ripe bananas, 80 ml passion fruit pulp80 ml passion fruit pulp⅓ cup passion fruit pulp120 ml passion fruit pulp120 ml passion fruit pulp½ cup passion fruit pulp and 70 ml coconut water70 ml coconut water¼ cup + 1 tbsp coconut water105 ml coconut water110 ml coconut water¼ cup + 3 tbsp coconut water until smooth and bright orange.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
If it looks crumbly or powdery, add 30 ml coconut water2 tbsp coconut water2 tbsp coconut water45 ml coconut water3 tbsp coconut water3 tbsp coconut water and run Re-spin.

To serve: Top with fresh passion fruit pulp, sliced banana and a spoon each of unsweetened coconut flakes and granola.

My notes

Tips

Frozen unsweetened passion fruit purée is the easy option and is sold in many supermarket freezers; some brands are sweetened, so check the label. Using fresh fruit? Pick wrinkly ones, scoop out the pulp and press it through a sieve.
The riper the mango and banana, the sweeter the bowl. Brown spots on the banana are what you want, since there is no added sugar.
Add the toppings right before eating so the granola stays crunchy.

Texture not right?

Icy or crunchy Powdery or crumbly Too soft or melts fast

Check this recipe’s balance · All texture fixes

Why it works

Banana adds pectin and body, so the low-sugar fruit block spins thick and spoonable instead of icy. Tangy passion fruit balances the sweet mango with no added sugar.

New recipes in your inbox

What to freeze for the weekend, new recipes and the taste of the week, in one short email at most once a week. Unsubscribe any time.

Plus a free texture cheat sheet when you sign up: the quick fix for every texture problem, on one page.

Ratings & reviews

Loading reviews…

Questions & answers

Loading questions…