Mango pairs beautifully with tangerine in this tropical smoothie bowl. While you can use store-bought granola for the topping, Martha's quinoa granola is easy to make and can't-stop-eating-it good.
For the Quinoa Granola:
For the Smoothie Bowl:
Make the Quinoa Granola: Preheat oven to 325 degrees. Combine oats, quinoa, sunflower seeds, cinnamon, and 1/4 teaspoon salt in a large bowl. Heat honey, sugar, and oil in a small saucepan over medium, stirring, just until sugar is dissolved (do not let boil). Pour over oat mixture, stirring until evenly coated. Transfer to a parchment-lined rimmed baking sheet; spread into a thin layer.
Bake, stirring once halfway through, until dry, golden, and nutty, 25 to 30 minutes. Let cool completely on baking sheet (granola will clump and become crisp as it cools). Break into bite-size pieces. Granola can be stored in an airtight container up to 2 weeks.
Make the Smoothie Bowl:
Combine frozen mango, tangerine juice, yogurt, cardamom, and a pinch of salt in a blender. Puree until smooth. Serve, topped with fresh mango, tangerine segments, and granola.
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