MANGO COCONUT MATCHA BOWL

MANGO COCONUT MATCHA

A tropical matcha moment — creamy mango, coconut and a little Japanese matcha magic.

YOU’LL NEED

For the smoothie bowl

  • 1 cup frozen mango
  • ½ frozen banana
  • ½ cup coconut milk
  • 1 tsp Being Co. Mango Coconut Matcha
  • 1–2 tsp Being Co. Monk Fruit Sweetener, to taste
  • ½ tsp vanilla extract
  • ½ cup ice, if needed

TO TOP

  • Fresh mango, diced
  • Passionfruit
  • Toasted coconut flakes
  • Granola or crunchy clusters
  • Being Co. Mango Coconut Matcha, for dusting
  • Edible flowers, optional

MAKE IT

1. Blend it

Add the frozen mango, banana, coconut milk, Mango Coconut Matcha, Monk Fruit Sweetener and vanilla to a high-speed blender.

Blend until thick and creamy.

2. Get the texture right

You want a thick, spoonable consistency rather than a drinkable smoothie. Add a tiny splash more coconut milk only if needed.

3. Build your bowl

Spoon the mango matcha mixture into a bowl and smooth the top.

4. Make it pretty

Arrange fresh mango, passionfruit, coconut flakes and crunchy clusters across the top.

Finish with a light dusting of Mango Coconut Matcha and a few edible flowers.

5. Serve

Grab a gold spoon and dig in.

A LITTLE TROPICAL. A LITTLE MATCHA. A LOT OF BEING CO.

Serves 1–2

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