Fresh Watermelon Smoothie Bowls 
COMPLETELY refreshing homemade FROZEN Summertime treats! My FAVORITE type because…well…I have major control issues 
…I like to control the quality of ingredients that go into my family’s food! Maybe you too?!
Summertime PERFECTION in a sweet, frozen, *healthy* treat. Plus they’re so pretty 
Skip the snow cone shacks this Summer, and make your own healthier, ice-cold treats at home!
Simple prep since you don’t even need an ice cream maker! Just a high-speed blender or food processor.
Made up of over 90 percent water, watermelon is one of the most hydrating foods available to us. Thank goodness it’s peak watermelon season during these
HOT Summer months! Mother Nature definitely knows what she’s doing.
Besides being full of water, watermelons are also a surprisingly nutrient-dense food. They provide high levels of vitamins, minerals, and antioxidants all within just a small number of calories.
Watermelons are actually relatively low in sugar compared to other fruits. A one-cup serving of diced watermelon has just nine grams of natural sugar. That’s less than what you’d get from my favorite fruit; apples (11 grams).
8 servings
Ingredients:
- 4 cups seedless watermelon, cut into cubes
- 4 cups ripe and juicy mango; peeled, pitted, and cubed
- 2 cups fresh sweet strawberries, halved
- 1 Tbsps fresh squeezed lime juice
- unsweetened coconut water
Instructions:
Line 3 baking sheets with parchment paper.
To prepare your fruit, peel then cut them into 1-inch chunks.
Place them onto your prepared baking sheets in a single layer and freeze for at least 4 hours or overnight.
Place your frozen fruit pieces into a food processor or high-speed blender then pulse a few times.
Add your fresh lime juice and a tiny splash of coconut water then process until smooth. Start with less coconut water, and add more just until your desired consistency is achieved.
You may need to stop the machine and using a spatula push down the sides, stir, then continue pulsing.
Repeating this process several times depending on your machine.
Transfer to bowls and serve immediately.
Enjoy!
Rachel
Ingredients
- 4 cups seedless watermelon, cut into cubes
- 4 cups ripe and juicy mango; peeled, pitted, and cubed
- 2 cups fresh sweet strawberries, halved
- 1 Tbsps fresh squeezed lime juice
- unsweetened coconut water
Instructions
- Line 3 baking sheets with parchment paper.
- To prepare your fruit, peel then cut them into 1-inch chunks. Place them onto your prepared baking sheets in a single layer and freeze for at least 4 hours or overnight.
- Place your frozen fruit pieces into a food processor or high-speed blender then pulse a few times.
- Add your fresh lime juice and a tiny splash of coconut water then process until smooth. Start with less coconut water, and add more just until your desired consistency is achieved.
- You may need to stop the machine and using a spatula push down the sides, stir, then continue pulsing. Repeating this process several times depending on your machine.
- Transfer to bowls and serve immediately.
- Enjoy!
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