Matcha Smoothie Bowl with Frozen Banana and Mango

A matcha smoothie bowl needs to be thick enough to hold its topping. For this bowl, first freeze 5.3 oz (150 g) banana in separate slices for at least 4 hours; then blend it with 2.8 oz (80 g) mango and about 2 tsp (4 g) matcha. Allow 10 minutes to prepare it after freezing.

We separate the banana slices on a tray so they'll blend more easily than a solid block. Serve the bowl with a spoon as soon as it's ready. For another cold breakfast, our matcha breakfast collection includes jars prepared the night before.

• Prep 10 minutes
• Freeze at least 4 hours
• Cook none
• Total at least 4 hours 10 minutes
• Yield 1 bowl
• Equipment tray, freezer, fine sieve, small bowl, spoon, powerful blender, spatula, and serving bowl

Ingredients for a matcha smoothie bowl

• 5.3 oz (150 g) ripe banana, peeled
• 2.8 oz (80 g) frozen mango
• 3.5 oz (100 g) plain soy yogurt
• 2 tbsp (30 ml) plain soy milk
• About 2 tsp (4 g) matcha
• 1 tbsp (15 ml) water at about 167°F (75°C)
• about 2 tbsp (10 g) unsweetened desiccated coconut, for the topping

Freeze the fruit, blend, and serve

1. Cut the 5.3 oz (150 g) peeled banana into slices.
2. Spread the slices on a tray without overlapping them.
3. Put them in the freezer for at least 4 hours.
4. Sift about 2 tsp (4 g) matcha into a small bowl.
5. Pour 1 tbsp (15 ml) water at about 167°F (75°C) over the matcha.
6. Work the powder with a spoon until it forms a smooth paste.
7. Put the frozen banana, 2.8 oz (80 g) mango, 3.5 oz (100 g) yogurt, and 2 tbsp (30 ml) soy milk in the blender.
8. Blend in short pulses until you have a thick cream.
9. Mix in the matcha paste.
10. Blend for a few more seconds to distribute the tea.
11. Pour the mixture into a bowl.
12. Scatter about 2 tbsp (10 g) unsweetened desiccated coconut over the top.

Stop the blender as soon as the pieces disappear. Overblending warms the fruit and thins the bowl. A powerful appliance helps you stick to the base's 2 tbsp (30 ml) soy milk without adding more liquid.

What about raspberry?

Replace the 2.8 oz (80 g) frozen mango with 2.8 oz (80 g) frozen raspberries. If their acidity dominates, add about 1 1/2 tsp (10 g) maple syrup to the blender with the yogurt. Keep the same amounts of banana and matcha; the color will be less green.

A spoonable bowl, not a drink through a straw

Serve the thick mixture immediately in a bowl. Add only the planned 2 tbsp (30 ml) soy milk: a thinner cream wouldn't support the coconut topping.

Which matcha goes with the fruit?

Banana, mango, and yogurt would mask the subtleties of a powder chosen for drinking with water, so we add our Matcha Essence for this bowl after the first blend. The tea paste prevents dry spots in the cold cream.

Our tip. Make the matcha paste while the banana finishes freezing, then blend and serve before the fruit thaws on the counter.

Allergens. Soy in the yogurt and milk of the basic recipe.