Miami in a bowl. We blend frozen mango, frozen pineapple, banana, and a splash of coconut milk until it's the thickness of soft-serve. No added sugar — the fruit is sweet enough.
The trick to a smoothie bowl that doesn't melt halfway through is the same as soft-serve: enough frozen fruit, not too much liquid, and a powerful blender that pulls everything together fast. We use a Vitamix and we don't over-blend.
Toppings: house granola (the same oat-and-maple one from the açaí bowl), thin slices of fresh kiwi, a few rounds of strawberry, coconut shavings toasted lightly until they're golden, and a small handful of chia seeds if you'd like.
$14. Vegetarian, vegan if you swap the honey drizzle for maple — just ask.
