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Tropical Mango Smoothie Bowl

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A thick, creamy tropical mango smoothie bowl blended with banana and coconut milk, topped with fresh fruit and crunchy granola.

Ingredients

Scale
  • 2 cups frozen mango chunks
  • 1 large frozen banana, sliced
  • 1/2 cup coconut milk (canned or carton)
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons shredded coconut, toasted
  • 1/4 cup granola
  • 1/2 kiwi, sliced
  • 1/4 cup fresh pineapple chunks
  • 1 tablespoon chia seeds
  • Fresh mint leaves, for garnish

Instructions

  1. Add the frozen mango, frozen banana, coconut milk, Greek yogurt, honey, vanilla extract, and salt to a high-powered blender.
  2. Blend on high, stopping to scrape down the sides as needed, until the mixture is thick and completely smooth, about 1 to 2 minutes.
  3. If the smoothie is too thick to blend, add coconut milk 1 tablespoon at a time until it moves easily but still holds its shape on a spoon.
  4. Pour the smoothie into a chilled bowl and smooth the top with the back of a spoon.
  5. Arrange the toasted coconut, granola, kiwi slices, and pineapple chunks in rows or sections over the top.
  6. Sprinkle with chia seeds and garnish with fresh mint leaves.
  7. Serve immediately with a spoon while cold and thick.

Notes

Freeze your banana and mango ahead of time for the thickest, creamiest texture. If you don’t own a high-powered blender, let the frozen fruit sit for 5 minutes before blending to make it easier on the motor. Swap toppings with any tropical fruit you have on hand, like papaya or passion fruit.

Find it online: https://www.receipster.com/tropical-mango-smoothie-bowl/