Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat. Hemp hearts and toasted unsweetened coconut add a bit of crunch. Red bananas are smaller, sweeter cousins to the big yellow 
ones we’re all used to, but regular bananas work just as well if you can't find them.
Publish date:
Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

Mango & Red Banana Bowl with Lemongrass-Infused Coconut Cream

  • Duration
  • Cook Time
  • Prep Time


  • 1/3 cup 
full-fat coconut milk 
(TRY: Native Forest Organic Coconut Milk)
  • 1 tbsp 
minced fresh lemongrass (TIP: Trim ends and remove tough outer layer then mince inner portion.)
  • 2 tsp 
peeled and minced 
fresh ginger
  • 1/3 cup 
coconut flakes
  • 1½ cups 
sliced red bananas 
(or regular bananas)
  • 1 cup 
peeled and 
chopped mango
  • 1 tbsp hemp hearts


1. In a small saucepan on medium, combine coconut milk, lemongrass and ginger. Bring to a gentle simmer then reduce heat to low, cover and cook, stirring occasionally, for 
10 minutes, to infuse coconut milk with flavor. Strain through a fine mesh sieve and discard solids. Set aside to cool to room temperature. 

2. Meanwhile, in a small nonstick skillet on medium-low, toast coconut flakes, stirring frequently, until golden brown. Pour into a 
small bowl. 

3. In a serving bowl, combine bananas, mango and hemp 
hearts. Toss gently with coconut milk mixture. Sprinkle with 
coconut flakes. 

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 168
  • Carbohydrate Content: 21 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 5 mg
  • Sugar Content: 15 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g