Tropical Mango Coconut Smoothie Bowl

Method

1. STEP 1 – COOKED MANGO PUREE:
2. Add diced mango and honey to a small saucepan.
3. Cook over medium heat for 3–5 minutes, stirring occasionally, until softened and slightly thickened.
4. Blend until smooth and cool completely before use.
5. STEP 2 – YOGURT CREAM BASE:
6. Add yogurt, milk, honey and vanilla to a blender.
7. Blend until smooth and creamy.
8. Transfer to the KILIG container, below the MAX FILL line.
9. Freeze for 24 hours.
10. STEP 3 – YOGURT PROCESSING:
11. Install the frozen container into the KILIG machine.
12. Select Yogurt Ice Cream Mode and process until smooth.
13. STEP 4 – SMOOTHIE BOWL CONVERSION:
14. Create a small well in the centre.
15. Add 80g cooked mango puree, 40g banana and 30g coconut milk.
16. Select Milkshake Mode and process until thick, creamy and spoonable.