Vegan Mango colada smoothie bowl


Say hello to my favourite Mango Colada smoothie bowl this season!

Mango+Banana+ Coconut milk+ Mint+ Lemon juice! Its the perfect on-the-go breakfast
and best part is it keeps you full for hours. Its almost like a sorbet or a vegan ice-cream!

Ultra creamy, naturally sweet, mangoe-y, healthy and so delicious!! Oh and did I mention that its Vegan and Gluten free too?


Mango season has just kicked off and I have already shared recipe of Mango chilli lemonade, Mango salad with mango-mint dressing, Spicy potato tacos with mango salsa and Mango shrikhand. Needless to say that I am obsessed with Mangoes!

Not only are mangoes lip smackingly delicious, they are packed with tons of vitamins and minerals. Consuming seasonal mangoes prevents heart disease, lowers cholesterol, improves digestion and regulates blood pressure.


For this smoothie, I blended frozen banana and mango with coconut milk. For acidity, I added lemon juice to cut through all the natural sweetness and added a bit of mint for the freshness. Frozen fruits make the creamiest of smoothies and of all the smoothies I have shared before, this is one of the creamiest and delicious smoothie ever.

I topped the smoothie bowl with super foods like chia seeds, pumpkin seeds, shredded coconut and pomegranate for further nutrition. You can add different nuts like walnut, pecan, almonds and other super-foods like flax seeds, hemp seeds too.


Type: Breakfast
Diet :Vegan and Gluten-free
Serving: 2 people

Ingredients

1 cup cubed frozen banana
1 cup cubed mangoes
3/4th cup coconut milk
1 Tsp lemon juice
10-15 leaves of fresh mint

Toppings

Chia
Shredded coconut
pomegranate
pumpkin seeds

Method

Add frozen banana, mangoes, coconut milk, lemon juice and mint in a high-speed blender.

Mix untill creamy and smooth. Add more coconut milk or water if you find it thicker.

Empty in a bowl and top with shredded coconut, chia seeds, pumpkin seeds and pomegranate.

Serve immediately.


Notes to the recipe

Banana or any fruit can be frozen by chopping them into cubes and packing in an air-tight container or zip lock bags and placing in freezer.

Smoothie bowl is eaten with a spoon as it has thicker consistency than a smoothie.


If you try making this smoothie bowl, don't forget to take a picture and hashtag #fascinatingfoodworld on Instagram


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Some more breakfast recipes you can try


















Watermelon and tomato salad with basil vinaigrette

Have you guys ever tried Feta cheese? If not, you need to try it asap!

Whenever anyone in my family is making a trip to Middle east, I make sure I call for tons of packets of Almarai feta cheese. Its my absolute favourite! I just need a reason to eat it, it's sharp, tangy and ultra creamy. I use it in Beetroot and orange salad with feta cheese, Strawberry and beetroot salad, Beetroot Carpaccio  and Peach caprese salad. Feta cheese can also be used in many different ways in a Bruschetta bar.


Watermelon is an absolute treat in summers. How gorgeous does a cut up watermelon looks! While it tastes best with some rock salt sprinkled over it,its fantastic in salads, lemonades, cold soups and smoothies.

If you haven't tried my Watermelon and tomato gazpacho then you need to try it asap. Its delicious and really refreshing in this hot weather.



Beauty of fresh ingredients is that you don't have to do too much to them! This watermelon and tomato salad is super refreshing and light. Sweet hydrating watermelon paired with cherry tomatoes, onion, sharp feta and basil vinaigrette makes for a super delicious salad. 

This salad is naturally sweet, summery, healthy and super delicious. Basil vinaigrette and feta cheese cuts through all the sweetness and perfectly balances the salad.



Type: Appetizer
Diet : Vegetarian
Serving: 2-3 people

Ingredients

1/2 watermelon -cut into cubes
1 medium onion- thinly sliced
1/2 cup pomegranate jewels
1 cup halved cherry tomatoes
1 Tsp honey
1 Tsp lemon juice
Feta cheese
Few torn basil leaves

Basil vinaigrette

2 cups fresh basil leaves
1/2 cup extra virgin olive oil
2 cloves garlic
salt to taste
1/2 Tsp black pepper powder
1 Tsp lemon juice


Method

To prepare the vinaigrette, add basil, extra virgin oilve oil, salt, lemon juice and black pepper in a processor and blend till creamy.

Empty vinaigrette in an air-tight container and store in refrigerator for up-to 7 days.

Add watermelon, tomatoes, onion, pomegranate and basil leaves in a salad bowl. Mix lemon juice and honey in the salad.

Now add 2 Tbsp of basil vinaigrette in the salad and mix through.

Lastly crumble feta cheese over the salad and serve.



If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.



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Some more recipes you can try














Chatpate aloo tacos with mango salsa

Taco is a traditional Mexican dish of wheat or corn tortilla which is stuffed with different exciting fillings. Its a Mexican street food and the moment you eat it you get tons of flavours in your mouth.
Fillings can be anything from meat, chicken to lentils and vegetables.

Tortilla is like our Indian chapati but just smaller in size. You can use store bought white or yellow corm tortilla but I recommend making simple whole wheat tortillas at home.


 I love experimenting and making different tacos. For this recipe, I pan roasted some cubed potato in Indian spices and then finished it with tangy Mango salsa and Yogurt-Mint sauce. The flavours worked out really well. 

This taco is hearty,satisfying, healthy and super delicious. Meals like these are my favourite as I don't have to do too much cooking. Its an easy and quick to make weekday meal especially when I am craving something flavourful yet healthy. I often make Roasted Vegetables tacos with hummus too for my dinner/lunch.



Science of building up a tacos is simple

Base ( Chicken/Fish/Meat/Lentils/Vegetables/Cottage cheese)
Sauce (Hummus/Green hummus/Guacamole/Sour cream/Yogurt based sauce)
Other garnishes- Coriander/Lemon/Avocado


These will pair well with Mango and chilli lemonade, Cucumber and mint cooler, Classic Lemon Iced Tea and Rose Masala Spritzer. You can also have salads like Beetroot and Orange salad, Fattoush salad along with these tacos for a more filling meal.

You can try my all time favourite classic hummus, Green goodness hummus, muhammara and honey-mustard yogurt aioli for more sauces for tacos.



Type: Main course
Diet : Vegetarian
Serving :2-4

Ingredients

4 par boiled potatoes
1 Tbsp ghee/olive oil
Salt to taste
1 Tsp red chilli powder
1/2 tsp chat masala
Wheat flour tortilla
Mango salsa (Recipe here)
Shredded purple cabbage-1/2 cup

Yogurt-mint sauce
1 cup mint leaves
1/2 cup coriander leaves
1/4th cup yogurt
2 cloves garlic
1 inch piece ginger
salt
1 green chilli
juice of 1/2 lemon


Method

Peel off the skin of boiled potatoes and cut in cubes.

Take a pan, add some ghee/olive oil and lightly roast potatoes till they are golden.Add salt, chilli powder and chat masala and mix through.

To prepare yogurt mint sauce, blend mint,coriander,yogurt, green chilli, lemon. ginger, lemon juice and salt together.

Assembling tacos

Warm tortillas on a griddle.

Now spread spicy potatoes on tortillas. Top it with some mango salsa and shredded purple cabbage.

Finally generously spread yogurt-mint sauce.

Serve immediately.





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You might like these recipes too

Taco cups with roasted tomato salsa



Mango salad with mango-mint dressing

Summer is all about eating light and healthy meals. I love having crisp salads with a delicious dressing for a quick,easy and refreshing meal.

Incorporating salads made with wide variety of vegetables and fruits in your diet provide tons of nutrients. Being a natural source of fibre, salads are very beneficial for the body. Low in calorie, salads keep you full without causing bloating and making you lazy. They are excellent if you are trying to lose weight.



Aside from the gorgeous colours and crunchy texture, salads are delicious too. Made from different dressings like Honey-mustard dressing, Basil vinaigrette, Balsamic vinaigrette and Lemon vinaigrette, salads have the perfect balance of sweet and sour. I often make Beetroot and orange salad, Lebanese Fattoush Salad, Watermelon and feta cheese salad, Strawberry and beetroot salad with feta with all these dressings.

For this salad, I made mango and mint vinaigrette and I can't tell how amazing it tastes. I could drizzle it over wedges, fries, nachos and even eat it with crudites. Its minty, spicy, lemony and ofcourse mangoey. Mint adds such a refreshing taste in this dressing.




Summery, crunchy and refreshing Mango salad made with Mango-mint dressing.

Type: Appetizer
Diet: Vegetarian/Gluten free
Serving: 1 person

Ingredients

1/2 cup cubed Mango
1/2 cup chopped Lettuce
1/2 cup chopped Purple cabbage
1 sliced Onion
1/2 cup halved Cherry tomatoes


Dressing

2 Tbsp extra virgin olive oil
1/2 cup cubed mango
1+1/2 tsp Chili flakes
1+1/2 tsp Lemon juice
2 Tsp honey
Salt to taste
20-25 mint leaves
2-3 Tbsp water

Method

To make the mango dressing, add olive oil, mango, mint, chilli flakes, lemon, honey and salt in a food processor and blend till smooth. Add water to thin it down if required.

This recipe will yield a small jar of dressing which is enough for 3-4 servings.

Assemble chopped mango and vegetables in a salad bowl.

Pour 2 tbsp mango and mint dressing and mix through.

Serve immediately.




Here are some more salad recipes you can try,









                                                                     Fattoush salad


Mango chilli lemonade

There is no love sincere than the love of food -  Quote by George Bernard Shaw
If you ask me, there is no love sincere than the love for mangoes!

Mangoes have officially arrived and what better way to start using them than in a gorgeous drink!!

Mango chilli lemonade happened over the weekend and I am so glad I made this drink. Its sweet, sour, salty, mildly spiced and bursting with the flavour of mangoes. So so refreshing!!!




I know I will be making this lemonade all summer to accompany all of my favourite appetisers. It will go really well with Roasted Potato wedges, Vegetable Tikka, Bruschetta Bar, Green goodness hummus and whole wheat pita chips. Not to forget Margherita Pizza made with homemade pizza dough and sauce.



This is a perfect summer drink and an interesting twist on regular lemonade. Mango and green chilli really work well together and to make this lemonade more delicious, I added some chilii-salt mix on the rim too.

Adding green chilli might sound weird but it adds just the right amount of mild heat which balances out sweetness of the mangoes. Tastes really amazing. You gotta try it.


If you love mangoes like me, there are lot of recipes on the blog. Mango salsa is one of my favourite which is great in tacos,wraps, sandwiches. I also love making smoothies with mangoes.You really have to try Mango Chia seed pudding too.


Cold, refreshing and midly spiced Mango chilli lemonade

Type: Beverage
Diet: Vegetarian/Vegan
Serving : 4 glasses


Ingredients

1+1/2 Mango - cubed
1 green chilli- chopped and slightly bruised
3 Tbsp sugar
1/4th tsp salt
Juice of 1 lemon

Chilli salt rim

lemon wedge
1/4th tsp salt+1/2Tsp red chilli powder

Method

Add cubed mangoes in a blender with sugar and puree it.

Empty mango puree in a jug/picther. Add in bruised green chilli, salt and lemon juice. Stir well.

Now add 1/2 litre chilled water and stir everything properly.

Taste and adjust sweet and sour flavour if required.

Spread chilli salt mix on a quarter size plate. Run lemon wedge along the edges of glass and dip in chilli salt mixture.

Pour mango lemonade in the glass and add more ice if required.

Serve immediately.


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Looking for more coolers,try these


Shabnam curry

Shabnam curry is a restaurant style Indian dish of mixed vegetables simmered in tomato and yoghurt based gravy which makes this dish rich and creamy. Addition of nigella seeds and dried fenugreek makes this dish super fragrant which explains the distinctive name of this curry.


This vibrant curry is saucy, spicy, tangy and mildly sweet all at the same time. Such a flavour bomb!
And so so easy to make. Perfect for weekday meals when you are craving for something different but at the same time doesn't require too much effort and time to cook. I often make Matar Paneer, Chana masala and Dal mooli too for weekday meals to break the monotony of regular sabzis.

This curry goes well with chapati, naan and tandoori roti. It tastes equally good with rice too. What I love abut this dish is you can add whichever vegetables you have in your fridge. I have added corn, carrots, cauliflower and peas. You can go ahead and add other veggies like broccoli, peas, mushrooms, babycorn, bell peppers etc.



Creamy, spicy, tangy and mildly sweet Shabnam curry cooked in tomato and yoghurt sauce.

Type: Main course
Diet: Vegetarian
Serving : 4-5 people

Ingredients

2 Tbsp oil
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2 whole dried bay leaf
1 medium finely chopped onion
2 big pureed tomatoes
1 chopped green chilli
1/4th tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1/4th tsp garam masala
1/2 Tsp sugar
1 Tsp dried fenugreek leaves
Salt to taste
3/4 th cup yogurt (room temp)
1 tsp cornflour
1/2 cup corn
1/2 chopped carrot
1/2 chopped french beans
1 cup chopped cauliflower

Method

Boil all the vegetables in salted water till al dente (slight bite)

In a deep dish pan or kadhai, heat oil and add cumin and nigella seeds. Once they crackle, add bay leaves.

Immediately add chopped onions and cook till slightly golden brown.

Next, add puree tomatoes and chopped green chilli. Season with turmeric and salt. Cover with a lid and cook will tomatoes are cooked and leave out oil.

Now add in coriander powder,red chilli powder, sugar and garam masala and cook further for 5 minutes.

Beat yogurt and cornflour together and make sure its absolutely smooth and cornflour is mixed through.

Add this yogurt mixture along with one cup of water and with a help of spoon stir continuously till boil comes. (If you stop stirring, yogurt will split).

Now add boiled vegetables and mix everything properly. Cook further for 5-10 minutes on low heat.

Add more water if curry becomes too thick.

Taste and adjust salt and spices.

Lastly, finish with crushed dried fenugreek leaves.

Serve hot with chapatis and raw onion on the side.



If you try this recipe, don't forget to give me your feedback and leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Looking for more weekday meal ideas, try these