Mango Smoothie Bowl with Coconut and Banana
Mango Smoothie Bowl is a thick, creamy breakfast ready in 5 minutes.Blend frozen mango and banana with coconut milk, yogurt, greens and seeds.Top with fresh mango, coconut, chia seeds and crunchy almonds.
Ingredients
- 1 cup frozen mango
- 1 medium ripe banana frozen
- ½ cup spinach or kale
- ½ cup coconut milk
- 2 tablespoons plain Greek yogurt
- 1 tablespoon chia seeds or flax seeds
For Garnishing
- Mango cubes
- Shredded coconut
- Chia seeds
- Almonds
Instructions
- Add the frozen mango and frozen banana to a high-powered blender.
- Add the spinach or kale, coconut milk, Greek yogurt, and chia or flax seeds.
- Blend until thick and completely smooth, stopping to scrape down the sides when necessary.
- If the mixture is too thick for your blender, add coconut milk a tablespoon at a time. Avoid adding too much at once if you want a thick smoothie bowl.
- Pour or spoon the Mango Smoothie Bowl into a shallow serving bowl.
- Arrange mango cubes, shredded coconut, chia seeds, and almonds over the top.
- Serve immediately while cold and creamy.
Notes
For a dairy-free version, replace Greek yogurt with a thick plant-based coconut yogurt.
You can substitute pineapple, peaches, or berries for part of the frozen mango to create different flavor combinations.
Toppings are flexible. Try sliced banana, berries, granola, pumpkin seeds, hemp seeds, cashews, pistachios, or cacao nibs.
If serving the mixture as a drink instead of a bowl, simply add additional coconut milk until it reaches your preferred smoothie consistency.