Tropical Mango Smoothie Bowl
Prep time: 5 minutes Servings: 1
Ingredients
The Base:
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1 ½ cups Frozen mango chunks (frozen is key for that thick, soft-serve texture)
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½ Frozen banana (peeled before freezing)
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½ cup Coconut milk (or any milk of your choice)
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¼ cup Greek yogurt (optional, for extra creaminess and protein)
The Toppings:
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Fresh Fruit: Sliced banana, fresh mango cubes, and blueberries.
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Crunch & Fiber: 1 tbsp Chia seeds and 1 tbsp shredded coconut.
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Optional: A drizzle of honey or agave if you prefer it sweeter.
Instructions
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Blend the Base: Add the frozen mango, frozen banana, milk, and yogurt into a high-speed blender.
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Process Until Smooth: Start on a low speed and gradually increase. Since the mixture is thick, you may need to stop and scrape down the sides or use a tamper to push the fruit toward the blades. Avoid adding too much extra liquid, as you want a spoonable consistency rather than a drinkable one.
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Assemble: Pour the thick mixture into a chilled bowl. Use the back of a spoon to smooth out the surface.
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Artful Topping: Arrange your toppings in neat rows or clusters as seen in your photo. Start with the larger items like the sliced bananas and mango cubes, then sprinkle the chia seeds, shredded coconut, and blueberries in the remaining spaces.
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Serve Immediately: Smoothie bowls melt quickly, so dive in right away!
Pro Tip: For an even thicker base, freeze your coconut milk in an ice cube tray beforehand and blend those cubes in with the fruit!