Homemade acai bowl with mangoes


As far as health food crazes go – few have been more popular in recent years than the beautiful, vibrant, exotic and above all – delicious - acai bowl. Acai berries originate from the amazon rainforests and are packed full of healthy antioxidants. Whilst they look amazing on any Facebook or Instagram feed, those suckers can set you back a pretty penny at any popular café – often priced at $12 or more.

So, we’ve included our own ‘make it at home’ version to save you from paying top dollar. The best thing about acai bowls is that they taste amazing topped with any seasonal fruit. During summer, we love to serve ours with fresh mango, blueberries and any kind of crunchy muesli.


  • ½ cup frozen mixed berry
  • 1 frozen banana, chopped
  • 1 packet acai puree (or 3-4 tsp of acai powder)
  • 3 tbsp. rolled oats
  • 2/3 cups almond, rice or macadamia milk

To garnish:

  • ½ Kensington Pride mango, diced
  • ½ punnet blueberries
  • Toasted muesli
  • (Pictured) coconut flakes, bee pollen, goji berries, buckinis, cacao nibs


  • Blend mixed berries, banana, acai puree or powder, oats and milk together until thick and smooth
  • Top with Kensington Pride mango, blueberries, muesli and anything else you want!

Coco-mango chia pudding


Kensington Pride mangoes are undoubtedly a favourite Aussie summertime fruit. At Manbulloo, we’re always looking for yummy new mango recipes that are not only healthy, but also work well in the summer heat. This chia pudding recipe is not only perfect for breakfast or dessert during the hot summer months, but also happens to be simple to make and super healthy. 

Chia seeds have received a lot of attention in recent years for their ‘superfood’ status and popularity among health-conscious consumers. In fairness, chia sees are a great source of fibre, plant protein, Omega-3 fatty acids and other essential nutrients such as calcium, magnesium and phosphorous. The little suckers have also been linked to reducing the risk of heart disease and diabetes.

A fun fact about chia seeds is that they can absorb over 10 times their weight in water - which makes them perfect for healthy breakfast pudding or dessert recipes such as this.


  • 1 cup coconut milk (can substitute for almond, macadamia or rice milk)
  • 4 tbsp chia seeds
  • 1 tbsp honey or rice malt
  • 1/2 tsp vanilla extract
  • 1 fresh Kensington Pride mango, peeled and diced
  • 1 passionfruit
  • Coconut chips


  • Add chia seeds to a mixing bowl or Tupperware container. Slowly stir in the coconut milk, honey and vanilla extract. Cover with lid or cling wrap and place in fridge for at least 2 hours to set.
  • Dice Kensington Pride mango. To serve, layer chia mixture with died mango pieces and top with coconut chips and passionfruit pulp.