Mango Turmeric Bali Bowl

A mango smoothie bowl blended with coconut lassi, turmeric and pineapple juice. Topped with sliced strawberry, mango, goji berry, toasted coconut and mint.


INGREDIENTS

Mango Turmeric Bali Bowl:

5 cups DOLE® Chef-Ready Mango Frozen Purée, thawed
5 cups DOLE 100% Pineapple Juice
5 cups Coconut Lassi, sub-recipe
5 tablespoons Turmeric, ground
10 cups DOLE Chef-Ready Cuts Mango Cubes
2 ½ cups Ice
2 ½ cups DOLE Chef-Ready Cuts Sliced Strawberries, thawed
2 ½ cups Frozen DOLE Mango Chunks, thawed
1 cup DGoji berries, dried
½ cup Chia seeds
3 cups Toasted coconut chips, dried
10 each Mint, sprig

Coconut Lassi:

2 ¾ cups Coconut milk, from young coconut
2 ¼ cups Unsweetened plain yogurt, full fat
2 tablespoons Honey
2 tablespoons Lime juice

STEPS

Coconut Lassi:

  1. Add coconut milk, yogurt, honey, and lime juice to blender then mix for 1 minute until smooth.
  2. Chill before using.

Mango Turmeric Bali Bowl:

  1. Add DOLE Chef-Ready Mango Frozen Purée, DOLE 100% Pineapple Juice, coconut lassi, turmeric, DOLE Chef-Ready Cuts Mango Cubes and ice to a blender and blend for 3-5 minutes until smooth.

TO SERVE:

  1. Pour 2 ¼ cups of fruit purée mixture into a bowl and garnish with ¼ cup of DOLE Chef-Ready Cuts Sliced Strawberries, ¼ cup of frozne DOLE Mango Chunks, 1 Tablespoon of goji berries, 2 teaspoons of chia seeds, 2 Tablespoons of toasted coconut and finish with a sprig of mint.
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Yield: 10 portions
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