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Mango, Tangerine, and Yogurt Smoothie Bowl

Ground cardamom adds a hint of warmth to this sweet tropical smoothie bowl.

  • Prep:
  • 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


  1. 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.

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