Tropical Mango Smoothie Bowl

This tropical mango smoothie bowl blends mango and banana with creamy coconut milk and a hint of turmeric for gentle warmth. Naturally sweetened with honey, it makes an ideal base for granola, berries, chia seeds, or your favorite toppings. Perfect for breakfast or as a refreshing snack.

Course Breakfast, Brunch

Cuisine American

Keyword banana mango smoothie bowl, how to make a mango smoothie bowl, mango smoothie bowl

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 687kcal

Author angela@mealstreetkitchen

Equipment

1 Blender

Ingredients

2 cups frozen mango chunks
1 frozen sliced banana
1 cup canned coconut milk
1 tablespoon honey
1/4 teaspoon ground turmeric
A pinch of black pepper

Topping Suggestions

1/2 cup granola flavor of your choice
1 handful blueberries or blackberries
1/2 cup diced fresh mango
2 tablespoons coconut flakes
1/2 teaspoon chia seeds

Instructions

Add mango, banana, coconut milk, honey, turmeric, and black pepper to a blender. Blend until smooth and creamy. If the mixture is too thick, add a little water, one tablespoon at a time, until it reaches your desired consistency.
Divide the smoothie between two bowls. Top each with granola, blackberries, blueberries, diced mango, coconut flakes, and a sprinkle of chia seeds. Enjoy!

Notes

To get that thick and creamy texture, use frozen mango and frozen banana. Using fresh fruit will make the smoothie too thin and more like a drink.
A small pinch of black pepper helps your body absorb the beneficial compound in turmeric, curcumin. Don’t skip it!
Add more honey if needed - mangoes and bananas can vary in sweetness.
For the vegan version of this smoothie, substitute honey for maple syrup or agave nectar.
Change up the toppings with kiwi, sliced banana, hemp seeds, or a spoonful of nut butter.
For an extra protein boost, add a scoop of protein powder to the blender.

Nutrition