This smoothie bowl is almost too beautiful to eat! With wonderful spring colours, this dish is perfect for an Easter breakfast. You can also make small smoothie bowls to serve as part of a brunch or dessert.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Place the pulp in the blender and mix until smooth. Add the yoghurt and blend briefly. Divide over 2 bowls.
Halve the passion fruits, cut the figs into slices and divide over the smoothies. Sprinkle with the flaked coconut.
