Mango Smoothie Bowl

5 from 2 votes

This refreshing tropical mango smoothie bowl with banana and coconut is a great way to start your day. This smoothie bowl is made with frozen mango and banana and coconut milk for a creamy, sweet, and filling breakfast. Garnish with your favorite toppings like extra fresh fruit, granola, nuts, or coconut flakes.

Prep Time5

Cook Time0

Total Time5

Course: Breakfast

Cuisine: Canadian

Servings:

Calories: 374kcal

Author: Jacqueline Piper

Equipment

Ninja Blender

Ingredients

2 cups frozen mango
1 frozen sliced banana
1 cup canned coconut milk
¼ cup cold water more as needed
coconut, mango chunks and chia seeds to garnish, optional

US Customary - Metric

Instructions

Add the frozen mango, frozen banana, coconut milk, and 1/4 cup water to a blender jug.
Blend until completley smooth, stopping and scraping down the sides if needed.
If not using a high-powered blender, you may need extra liquid. Add cold water a tablespoon or two at a time until the smoothie bowl blends.
Pour smoothie in a bowl and garnish as you like. For this smoothie bowl, I added mango chunks, shredded coconut, and chia seeds.

Video

Notes

To make the thickest smoothie, using a high-powered blender and very little liquid is important. If your blender isn't as strong and has a tough time blending, add more liquid sparingly so you end up with the thickest smoothie bowl possible.

Don't have a frozen banana? Add fresh bananas, or freeze fresh banana slices.

Topping ideas? Try adding fresh fruit, dried fruit, shredded coconut, nuts or seeds, granola, or maple syrup.

Leftover coconut milk? Save the rest of the can of coconut milk in the fridge for other smoothies, or freeze in ice cube trays for smoothies or making soup.

Toppings vary and are not included in nutritional information.

Nutrition