Mango Smoothie Bowl Recipe

A creamy and refreshing tropical mango smoothie bowl recipe made with frozen mango, banana, and coconut milk, topped with granola, berries, chia seeds, and coconut flakes. Perfect quick and healthy breakfast.

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Course: Breakfast, Snack

Cuisine: American Fusion, Healthy, Tropical

Prep Time: 5

Cook Time: 0

Chill & Assemble: 5

Total Time: 10

Servings: bowls

Calories: 320kcal

Cost: $6

Equipment

1 High-speed blender Essential for smooth, thick texture
2 Chilled serving bowls Keeps smoothie cold longer
1 Sharp knife For clean fruit prep & toppings
1 set Measuring cups & spoons Ensures accurate proportions
1 Silicone spatula Scrapes blender sides & transfers mixture

Ingredients

Base Ingredients

2 cups frozen mango chunks key for thickness
1 medium frozen banana adds creaminess
½ cup coconut milk or any plant-based milk
2 tablespoon Greek yogurt optional, for extra protein
1 tablespoon honey or maple syrup adjust to taste

Toppings

¼ cup granola
2 tablespoon chia seeds
¼ cup fresh berries
2 tablespoon coconut flakes
1 tablespoon almond butter
fresh mint leaves for garnish

Optional Add-ins

1 scoop vanilla protein powder
1 tablespoon ground flaxseed
¼ avocado for extra creaminess
1 pinch turmeric for color boost

Instructions

Blend frozen mango, banana, and coconut milk until smooth.
Add more milk if too thick, or frozen fruit if too thin.
Pour the smoothie into chilled bowls and smooth the surface.
Top with granola, berries, chia seeds, almond butter, coconut flakes, and mint leaves.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition