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Recipe: The Surf Lodge’s summer-licious Mango and Banana Smoothie Bowl


surf lodge recipe

Hot oatmeal is not an acceptable summer breakfast, but star chef Chris Rendell is here to help if it’s your healthy go-to.

Rendell is the executive chef at the restaurant at The Surf Lodge, Montauk’s hottest hotel and hangout spot (and also owns the very cool East Village Australian restaurant Flinders Lane).

This summer, Well+Good will be hosting three epic Surfside Salutations events there, on June 20, July 11, and August 22, and Rendell created a special fresh, healthy menu for the special occasion (and us!).

It features dishes like avocado toast with poached eggs, a green frittata, and this amazing mango and banana smoothie bowl, which you can also re-create at home. “The smoothie bowl is quick and fast and can be made in minutes,” Rendell says. “The combination of banana and mango are two of my favorite morning ingredients, and the addition of bee pollen adds an extra hint of sweetness without the richness of honey.”

Get a taste at the events after energizing workouts, stand-up paddleboarding, and more. Or whip up the recipe, below, after a sweat session in the sun this summer. —Jamie McKillop

The Surf Lodge’s Mango and Banana Smoothie Bowl
Serves 1

Smoothie bowl:

4 mango cheeks*
2 large bananas
½ cup almond milk

Toppings
:

Raspberries
Sliced banana
Sliced mango
Coconut flakes
2 Tbsp bee pollen
2 Tbsp basil seeds

Combine the mango cheeks and bananas in a blender, cover with almond milk and blend until smooth. Place the smoothie in a bowl and cover with raspberries, sliced banana, sliced mango, coconut shreds, and sprinkle with bee pollen and basil seeds. For the basil seeds, soak in ¼ cup water until completely re-hydrated.

*Mango “cheeks” are the oval pieces that remain when you slice the side of a mango away from the hard core. Now you know!

For more information or to get a ticket and join us, check out Surfside Salutations

(Photo: The Surf Lodge)

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