I love the sweet flavour and soft texture of mango. After blending, it becomes a thick puree, to which I simply added soaked buckwheat and some liquid to get a smooth cream. The origin of thisrecipe is an unfinished smoothie: I originally wanted to make a mango, papaya & orange smoothie. When I tasted it whil I was preparing it, I loved the result so much that I decided to eat it as it was! So, my originally planned smoothie bowl became a mango cream bowl 🙂

This recipe reminds me of holidays in a tropical country, as well as an Indian dessert that I love so much. You can decorate it with fresh or dried fruit, nuts or grains, to make yourself a nourishing meal or a snack. On the pictures shown here, I used half a banana, goji berries and chia seeds. What a delicious mix!

Mango is antioxidants, beta-carotene, fiber and vitamin C rich. In this recipe, it is combined with coconut milk, a good source of iron, manganese, copper, phosphorus and selenium. The fresh orange juice, meanwhile, will provide a good dose of vitamin C and boost your digestion.

Serves 2

• 2 large, ripe mangos
• 2 oranges
• 200 ml coconut milk
• 4 tsp buckwheat groats
• fruit, seeds and / or cereals for garnish

Preparation

1. The night before, soak the buckwheat groats in filtered water.
2. The next day, drain the buckwheat, discard the soaking water.
3. Cut the mango into 1 inch pieces.
4. Squeeze the oranges.
5. Blend the orange juice, coconut milk, diced mango and soaked buckwheat, until creamy and smooth.
6. Pour the cream in bowls.
7. Decorate with fruit, seeds and cereals.

Enjoy you clourful, vitamin-loaded bowl!

Eleonora