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Overhead shot of a mango smoothie bowl topped with rows of granola, toasted coconut flakes, chia seeds, banana slices, and fresh mango cubes

Tropical Mango Smoothie Bowl

A thick, creamy mango-banana smoothie base topped with crunchy granola, toasted coconut, chia seeds, and fresh fruit. A bright, refreshing breakfast that's ready in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Smoothie Base
  • 2 cups frozen mango chunks
  • 1 frozen banana, sliced
  • 1/2 cup coconut milk, plus more as needed
  • 1 tablespoon maple syrup optional
For the Toppings
  • 1/4 cup granola
  • 2 tablespoons toasted coconut flakes
  • 1 tablespoon chia seeds
  • 1 banana, sliced
  • 1/2 cup fresh mango, diced

Method
 

  1. Add the frozen mango, frozen banana, coconut milk, and maple syrup (if using) to a high-speed blender.
  2. Blend until thick and smooth, stopping to scrape down the sides as needed. Add a splash more coconut milk only if necessary to get it moving — the mixture should stay thick and spoonable, not runny.
  3. Pour into a bowl.
  4. Arrange the granola, coconut flakes, chia seeds, banana slices, and diced mango in rows or sections over the top.
  5. Serve immediately with a spoon.

Notes

The key to a spoonable (not soupy) smoothie bowl is using frozen fruit and going light on the liquid — add just enough to get the blender moving. A high-speed blender helps, but stopping to scrape down the sides works fine with a standard one too.