Tropical Smoothie Bowl

Traditional Maldivian breakfasts such as mas-huni with roshi has a deep place in our hearts. While it’s true for many of us that nothing can compete or compare with our beloved Maldivian breakfast dishes, here we have a recipe for a breakfast dish that’s loaded with nutrients and guaranteed to keep you feeling full for a long time.

Bringing together the fruits that provide fiber and the chia seeds and almonds that provide protein in this breakfast smoothie bowl, is the Ivy Drinking Yoghurt, which we got from one of our partners STO (State Trading Organisation). Ivy Drinking Yoghurt has a slight tangy taste and is creamy and smooth, and while we used plain drinking yoghurt in this recipe, many flavours are available including blueberry, mango and mixed fruit.

Serves: 2

Ingredients:

• 320g papaya
• 320g mango
• 1/2 cup Ivy Drinking Yoghurt
• 1 1/2 tsp. chia seeds (divided)
• 8 ice cubes
• 2 tbsp. honey (optional)
• 2 tbsp. chopped almonds

Instructions:

1. Roughly chop the papaya and mango.
2. Add papaya, mango, Ivy Drinking Yoghurt, 1 tsp. chia seeds and ice cubes to a blender and blend on medium for 20 seconds or until smooth.
3. Scoop the mixture into two serving bowls and add in 1 tbsp. honey (if using) to each bowl. Then mix to combine.
4. Top the bowls with chopped almonds and 1/2 tsp. chia seeds (1/4 tsp. on each bowl). Optionally, you can include some fruits on top too; we went with some bananas, mango and blueberries.