Kick start your morning with sweet fresh mango, superfood pumpkin seeds and gluten free corn flakes all in an icy and refreshing smoothie bowl!

Yield:  2
Prep time: 10 minutes

Gluten Free Raspberry Mango Smoothie Bowl

I mentioned in my very first smoothie bowl recipe (this is my second, so clearly, I'm an expert) that I had been skeptical, but with one slurp from my spoon, I was converted. And it's true! And what that conversion has done is given me the courage to step outside the smoothie bowl box, to chuck more ingredients in the blender and to sprinkle more goodies on top with wild abandon.

If you still haven't tried a smoothie bowl, do it! Just be warned, you may become addicted. Oh, and here's another warning, you'll be tempted to eat all the goodies on top in the first few spoonfuls. You can, of course, but then you're just drinking blended fruit from a spoon. Or, if you're like me, tipping the bowl into your mouth, treating it like a cup. Which kind of defeats the purpose of putting it in a bowl in the first place, so don't be like me. Savour those goodies on top. Be strict with how quickly you devour them. Make them last to the last spoonful. If you can. ...

Ingredients:

For the raspberry mango smoothie bowl
1/4 cup milk
1/2 cup yogurt + more, if needed
tbsp honey
1 cup frozen raspberries
1 fresh mango, cubed
1 banana, halved
handful fresh raspberries
handful gluten free corn flakes
handful pumpkin seeds

Gluten Free Raspberry Mango Smoothie Bowl

Instructions:

1. Tumble your frozen fruit into your blender and blitz with a bit of yogurt and milk to get it going.
2. Add in the fresh fruit, reserving some for garnishing, and the rest of the yogurt and some honey.
3. Blend until smooth as you like it.
4. Pour into bowls and top with the goodies: fresh mango, sliced banana, raspberries and sprinkle on some gluten free cornflakes and pumpkin seeds.
5. Grab a spoon and delve into your icy good-for-you breakfast. Or post-gym treat. Or dessert. Or brunch.