Mango Cherry Smoothie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g frozen mango chunks</li> <li class="ingredients-single-item">150g frozen pitted cherries</li> <li class="ingredients-single-item">120ml coconut water</li> <li class="ingredients-single-item">1 tablespoon honey or maple syrup</li> <li class="ingredients-single-item">1 tablespoon fresh lemon juice</li> <li class="ingredients-single-item">For the Baked Granola Topping:</li> <li class="ingredients-single-item">100g rolled oats</li> <li class="ingredients-single-item">25g sliced almonds</li> <li class="ingredients-single-item">25g desiccated coconut</li> <li class="ingredients-single-item">2 tablespoons coconut oil, melted</li> <li class="ingredients-single-item">2 tablespoons maple syrup</li> <li class="ingredients-single-item">1/2 teaspoon vanilla extract</li> <li class="ingredients-single-item">1/4 teaspoon ground cinnamon</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">For Garnish:</li> <li class="ingredients-single-item">Fresh mango slices</li> <li class="ingredients-single-item">Fresh cherries, pitted and halved</li> <li class="ingredients-single-item">2 tablespoons chia seeds</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">High-powered blender</li> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Smoothie bowls</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 160°C fan/180°C conventional. Line a baking tray with parchment paper. This lower temperature will ensure your granola clusters bake evenly without burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, combine the rolled oats, sliced almonds, desiccated coconut, and salt. In a separate small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and cinnamon until fully incorporated. Pour the wet ingredients over the dry ingredients and stir thoroughly until every oat and nut is lightly coated. The oil helps achieve that perfect golden crunch during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Spread the granola mixture evenly on the prepared baking tray. Press it down slightly to create some clumps – this will give you those desirable granola clusters. Bake for 18-20 minutes, stirring gently halfway through, until the granola is golden brown and fragrant. Keep a close eye on it in the last few minutes as it can quickly go from perfectly toasted to burnt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Remove from the oven and let the granola cool completely on the tray without disturbing it – this is crucial for cluster formation as the cooling process is when the granola crisps up and sets into clusters. The residual heat from the tray continues the cooking process slightly, so removing it at just the right golden color prevents over-browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the granola cools, prepare your smoothie base. Place the frozen mango, frozen cherries, coconut water, honey or maple syrup, and lemon juice in a high-powered blender. The frozen fruit creates a thick, ice-cream-like consistency without diluting the flavors as ice would. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Blend on high speed until completely smooth and creamy, about 1-2 minutes. If the mixture is too thick to blend properly, add an additional tablespoon of coconut water at a time until it reaches a thick but blendable consistency. The ideal texture should be thick enough to support toppings but soft enough to eat with a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour the smoothie mixture into two chilled bowls – using chilled bowls helps maintain the thick texture longer. Work quickly as the smoothie will start to soften at room temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Top each smoothie bowl with a generous handful of your freshly baked granola clusters, arranging them on one side of the bowl. Then add fresh mango slices and cherry halves in an attractive pattern. Sprinkle chia seeds over the entire bowl. The contrast between the smooth base and varied toppings creates both textural interest and enhanced flavor with each spoonful. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve immediately while the smoothie is still cold and the granola maintains its crunch. The homemade granola can be stored in an airtight container for up to two weeks if you want to make extra for future smoothie bowls. </li> </ol>