Mango, Tangerine, and Yogurt Smoothie Bowl
Ground cardamom adds a hint of warmth to this sweet tropical smoothie bowl.
- Total Time:
- Servings: 2
Photography: Lennart Weibull
Source: Martha Stewart Living, March 2016
- 2 cups coarsely chopped frozen mango, plus chopped fresh mango, for serving
- 2/3 cup freshly squeezed tangerine juice, plus segments for serving
- 2/3 cup low-fat Greek yogurt
- Pinch of ground cardamom
- Coarse salt
- Quinoa Granola, for serving
Combine frozen mango, tangerine juice, yogurt, cardamom, and a pinch of salt in a blender. Puree until smooth. Serve, topped with fresh mango, tangerine segments, and granola.