This was a fun and tasty breakfast to make and eat!! Honestly it tastes kind of like a delicious sorbet. I find pineapple and mango when frozen and pureed add gorgeous texture to smoothie bowls. I love the addition of ginger in this particular pineapple and banana smoothie bowl. If that seems a little out of your comfort zone, I say just give it a shot anyway! It just adds a bit of complexity, not over powering at all. You can start with a small amount and add more to taste. To garnish I couldn't help myself from dipping fresh banana and pineapple in chocolate and then rolling them in chopped toasted cashews. Peanuts would be good too. Mint on top looks pretty, but I also like the flavour. If you don't want to bite into big leaves just chiffonade the mint and sprinkle it on top that way.
***Chiffonade is a term used to describe a method of thinly slicing herbs or leafy greens. You simply stack the leaves, roll them up tightly and then slice perpendicularly.
Serves 1 - 2
The amounts are approximate and forgiving. Just sharing more as a guideline. As long as it's thick and sorbet like and has a ginger factor that suits your taste, everything is good!
Hey! I'm Trisha