
It is hard to grow tired of smoothie bowls, isn’t it? The combinations are endless and they just taste so darn good! I’ve made some other smoothie bowls earlier, more specifically the dragon fruit smoothie bowl and the breakfast smoothie bowl. This mango chai smoothie bowl differs slightly from the other two in the sense that this one has some added spices.

I lived in India and Bangladesh for about six years and there I really picked up on the use of spices such as;

Ginger

Cinnamon

Cardamom

Cloves

So how to incorporate them into a smoothie bowl you ask? Let me tell you.

First of all, I need to speak a little bit about the mango. I consider the mango to be the fruit. As mentioned earlier my years in India and especially Bangladesh made me really appreciate this sweet and juicy fruit. During mango season in Bangladesh, you could get huge mangos that was so sweet that you could have served them as candy (which we did to our then 3-year-old son).

The chunkiness of the mango also makes it great to add to salsas and chutneys. If you want a snack you can just eat it as it is with some cashew nuts on top. Heaven.

Mango is also a great source of vitamin C, A and B6 as well as healthy probiotic fibre. So what’s not to like?

Adding the spices to the mango chai smoothie bowl somewhat brings me back…

How to make mango chai smoothie bowl

The ingredients list is short, just a banana, some mango, a bit of fresh ginger, cinnamon, cardamom and some old-fashioned rolled oats for even more fibre and good carbs. You will also need some non-dairy milk of your choice. I used unsweetened almond milk in this case, but you can easily switch it for any non-dairy milk.

Put all ingredients in a blender and blend until smooth. Pour it into a bowl and top it with your favourite toppings. In the image of this post, I have blueberries, black sesame seeds and shredded coconut as toppings.