Breakfast

Mango Razzleberry Smoothie Bowl

Mott's
  • Prep 5 mins
  • Total 24h 5 mins
  • Easy
  • Serves 2

 

TIP: Any type of yogurt works in this recipe but the thicker the yogurt you use, the smoother and creamier your smoothie bowl will be.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3/4 cup frozen mango chunks
  • 1/2 cup frozen raspberries or mixed berries
  • 1/2 cup whole milk Greek yogurt
  • 1/4 cup Mott’s® 100% Original Apple Juice
  • 2 tablespoons avocado flesh
  • 1 tablespoon raw agave nectar or honey

TOPPINGS (optional)

  • Shredded coconut
  • Toasted nuts
  • Granola
  • Cacao nibs
  • Step 1

    Fill an empty CREAMi™ Pint to the MAX FILL line with mango, raspberries, yogurt, apple juice, avocado, and agave and mix until evenly combined. Place storage lid on pint and freeze for 24 hours.

  • Step 2

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

  • Step 3

    Select SMOOTHIE BOWL.

  • Step 4

    When processing is complete, transfer to a bowl and garnish with desired toppings.