Emily Stevenson

Recipe: Banana Mango & Tahini Smoothie Bowl

This nutritious snack is delicious, especially on a lovely sunny morning, and will keep you filled up until lunchtime. Don’t like banana or mango? You can swap these with any other type of frozen fruit — adapt the toppings to your preference.

This recipe serves 1


  • 1 frozen banana (freeze in small chunks the night before)
  • 80g frozen mango chunks (roughly one handful)
  • 2 medjool dates with the pips removed
  • 1 tbsp tahini
  • 1 tbsp coconut soya yoghurt
  • 200ml plant-based milk

Toppings (optional):

1 tbsp peanut butter, a handful of granola, a sprinkle of seeds and cacao nibs.


Simply, place all the ingredients into a blender and pulse for 1-2 minutes.

If you are adding toppings, pour the smoothie into a bowl, top with peanut butter and then sprinkle the granola, seeds and cacao nibs on top.