Tropic Tango Smoothie Bowl
The perfect post-gym weekend pleaser, this delicious recipe perfectly pairs sunshine flavours and nutrition. The addition of collagen provides a vital protein source for recovering muscles and reduces inflammation. What a knock-out combination!
Preparation time – 15 minutes
Makes 2 serves
Ingredients
- 1/2 cup frozen pineapple
- 1 chopped frozen banana
- 1/2 cup frozen mango
- 50ml coconut milk
- two serves of collagen hydrolysate
- garnishes to top the smoothie bowl - fresh chopped banana, granola, dragon fruit and fresh pineapple chunks
Method:
- The key to smoothie bowls in to use frozen fruit, this is what helps to give the smoothie bowl a firm 'ice cream' consistency.
- Mix the coconut milk with two serves of collagen hydrolysate and set aside.
- Combine frozen fruit and collagen coconut milk blend in a high speed blender on highest setting. Using a blender paddle move the mixture around to ensure contact with the blades. If you don't have a paddle, you will need to stop the blender and use a spatula to move the mixture regularly. Add more milk or water if needed.
- Pour into a bowl and top with garnishes. Enjoy!
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