Name: Mango Banana Smoothie Bowl
Prep time: 5 min
Total time: 5 min
Cuisine: Tropical
Ingredients: 3 cups frozen mango; 1 cup frozen banana; ½ cup almond milk; 2 tbsp maple syrup; ½ cup fresh blueberries; 2 tbsp passion fruit seeds (from about 2 passion fruits); 4 tbsp granola; 2 tbsp shredded coconut

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A bright and tropical smoothie bowl made with frozen mango and banana, topped with fresh blueberries, passion fruit, granola, and shredded coconut. It’s a refreshing, creamy treat that feels like sunshine in a bowl.

Mango Banana Smoothie Bowl

Why You’ll Love This Recipe

I love how simple and vibrant this smoothie bowl is—only a few ingredients, and it comes together in minutes. The frozen fruit makes it thick and almost like ice cream, and the toppings add pops of flavor and texture. It’s vegan, dairy-free, and naturally sweet—perfect for a healthy breakfast, snack, or post-workout treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups frozen mango
1 cup frozen banana
½ cup almond milk
2 tbsp maple syrup

Toppings:

½ cup fresh blueberries
2 tbsp passion fruit seeds (from about 2 passion fruits)
4 tbsp granola
2 tbsp shredded coconut

directions

Add the frozen mango, frozen banana, almond milk, and maple syrup to a powerful blender or food processor.
Blend until smooth, adding a bit more almond milk if the mixture is too thick to blend.
Divide the smoothie evenly between two bowls.
Top each bowl with fresh blueberries, passion fruit seeds, granola, and shredded coconut.

Servings and timing

This recipe makes two smoothie bowls. It takes about 5 minutes to prepare, with no cooking required. It’s perfect for a quick and refreshing meal.

Variations

For extra creaminess, I sometimes swap almond milk for coconut milk or add a scoop of Greek yogurt or plant-based protein powder.
To change up the flavor, I might replace banana with avocado or pineapple, or top it with sliced almonds, chia seeds, or raspberries.
If I want more protein, I stir in nut butter or hemp seeds before blending.

storage/reheating

This bowl is best enjoyed fresh—because it’s made with frozen fruit, the texture changes as it thaws. If I have leftovers, I freeze the remaining smoothie base in a sealed container and defrost it overnight in the fridge. I also keep toppings separate to preserve their crunch and freshness.

FAQs

1. Can I make this smoothie bowl without almond milk?

Yes—I often use coconut milk, oat milk, or even water. I just start with less liquid and add more slowly so it stays thick.

2. How do I keep the smoothie base thick?

I freeze the fruit in advance and use a powerful blender. I add minimal liquid and sometimes pause to scrape down the sides. If needed, I let it thaw briefly before blending.

3. What toppings go well on this bowl?

I love fresh fruit like mango, berries, or banana, granola, nuts, seeds, and shredded coconut. Passion fruit seeds also add a tangy crunch.

4. Can I prepare this bowl ahead of time?

I can prep the base and freeze it, but it’s best to assemble and eat right before serving so the texture stays creamy and the toppings stay crisp.

5. Is this bowl healthy?

Absolutely. It’s packed with vitamins, fiber, and natural sweetness. I can boost its nutrition by adding protein powder, yogurt, nut butter, or seeds.

Conclusion

I love how this Mango Banana Smoothie Bowl brings tropical vibes with minimal effort. It’s vibrant, nutritious, and endlessly customizable. Whether I eat it after a workout, for breakfast, or just to brighten my day, it never disappoints. Give it a try—and let the sunshine in!