Coconut Mango Smoothie Bowl

A refreshing and thick Coconut Mango Smoothie Bowl that's perfect for a quick and nutritious breakfast, packed with frozen fruit, coconut milk, and yogurt.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Breakfast, Smoothie

Cuisine: American, Tropical

Calories: 250

Ingredients Method Notes

Ingredients

Smoothie Base

1.5 cups frozen mango Fresh mango works too, but freeze it first for thickness.
1 piece frozen banana Peeled, sliced, and frozen.
0.5 cup coconut milk Canned for richness or carton for lighter.
0.33 cup plain Greek yogurt Optional, but adds creaminess and protein.
1 teaspoon honey or maple syrup Use only if mango is not super sweet.
0.5 teaspoon vanilla extract A small thing, big payoff.
1 pinch salt Enhances flavors.

Toppings

to taste toasted coconut flakes For crunch.
to taste sliced fresh mango Adds freshness.
to taste chia seeds For texture and nutrition.
to taste granola Adds crunch and fiber.
to taste berries For color and tartness.

Method

Preparation

Add the coconut milk to your blender first.
Add frozen mango and frozen banana on top. Include yogurt if using.
Blend on low, then increase to high. Stop to scrape the sides if needed.
Only add extra coconut milk one tablespoon at a time if necessary.
Spoon into a bowl, then add toppings last.

Notes

Make it thicker for a slow breakfast and slightly looser when in a hurry. Adjust toppings for a balanced texture.