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It’s July, it’s so stinking hot. There is no desire to use heat to cook. That only means one thing.
Let’s make a smoothie bowl!!!! A mango smoothie bowl, to be exact!!
It’s cold, it’s refreshing, it’s packed with healthy ingredients…and the best part, it is pretty much like eating ice cream.
But it’s not ice cream!
It’s frozen banana, frozen mango, milk, and spinach blended up. It’s so thick and creamy that it is reminiscent of eating ice cream. Okay maybe not ice cream, exactly, more like a slightly less frozen version of mango sherbet. Which, BTW I already know from previous experience, frozen mango and pineapple make a great tropical sherbet. If you’re looking for a real fruity treat that’s a little more dessert like then a smoothie bowl, check that recipe out!
But for breakfast, or lunch, on a flaming hot summer day, a mango smoothie bowl will do just fine.
(Side note: I usually eat a smoothie bowl with a side of eggs, for breakfast, or turkey lunch meat for lunch. For most, a smoothie bowl is thought to replace a meal altogether. For me, I always need more protein than what a smoothie bowl provides. Of course, if you have a protein powder you like, you can add that for a complete meal, but I have yet to find a protein powder that I enjoy.)
Smoothie bowls have been all the rage for the past few years, but if you’re not familiar with a smoothie bowl, allow me to introduce you.
A smoothie bowl is pretty much the same thing as a regular smoothie, only, the goal is to make a thicker smoothie with less milk and more frozen fruit so that the smoothie is as thick as soft serve ice cream. You can put it in a bowl, eat it with a spoon, and top it with more goodies. Sounds delicious, right?
It totally is, especially when you have beautiful sweet mango as the base. This mango smoothie bowl is thick, sweet, cold and refreshing, and topped with more fruit, and other crunchy goodies. You can get creative with your toppings. Our favorites are fresh mango chunks, kiwi, coconut flakes, chia seeds, and coconut butter.
Oh man, that coconut butter, it may sound strange, but what happens is it hardens over top of the cold smoothie and then you can break off chunks with your spoon. It’s crunchy coconut heaven. The coconut butter reminds me of the magic shell you put on ice cream. It totally has that decadent vibe, but it’s such a healthy fat.
Makes me so happy!
Ingredients for mango smoothie bowl:
Options for the toppings:
- coconut butter, melted – seriously my fave!
- fresh mango chunks
- fresh kiwi, sliced
- fresh blueberries
- coconut flakes
- chia seeds (or hemp seeds work great too)
For the smoothie bowl:
- milk of choice
- 1 banana, previously frozen
- frozen mango chunks
- spinach
- Optional: matcha green tea powder – adds a little kick of caffeine, can’t really taste it though.
That’s all there is to it. Of course, you can add any amount or combo of the toppings you like. I would recommend that you add either the coconut flakes, chia seeds, and/or coconut butter to add some healthy fats to your mango smoothie bowl.
I hope you enjoy this mango smoothie bowl as much as we do. It’s great for part of a breakfast or part of a lunch. It’s packed with nutritious ingredients, but tastes more like ice cream. It’s refreshing and delicious. Mango smoothie bowl is naturally vegan, dairy free, and gluten free.
I generally tend to crave smoothies and/or smoothie bowls the most during the summer, however, this mango smoothie bowl is great during the winter when you want to get some tropical fruit vibes going without when fresh fruit isn’t in it’s peak season. Frozen fruit is a staple in our freezer all year long. Never underestimate the power of a fruity smoothie in the dead of winter to revive you, and remind you that summer will eventually reemerge.
Let me know in the comments below what kind of toppings you end up putting on top of your mango smoothie bowl. How fun would that be for kids?
P.S. I will not be sharing a recipe next week because I will be on vacation. I will be back the following week with another delicious summer recipe for you. Hope you all are having a great summer.
More smoothie recipes:
- green pineapple lime cilantro smoothie
- strawberry banana cucumber smoothie
- immune boosting orange green smoothie
- pineapple ginger turmeric smoothie
Did you make this recipe? The biggest way you can say thank you is by leaving a comment down below along with a star rating. This helps my blog out a lot, and I enjoy hearing from you. Thanks, friends!
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Mango Smoothie Bowl (10 Ingredients)
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 2 bowls 1x
- Category: healthy, breakfast, 10 ingredients or less, sides,smoothies, drinks
- Method: blend
- Cuisine: superfoods, gluten free, vegan, dairy free, vegetarian, refined sugar free
- Diet: Vegan
Description
This mango smoothie bowl is so thick and creamy. Topped with fresh fruit, coconut flakes, coconut, butter, and chia seeds it’s nutritious and delicious.
Ingredients
Topping options
- Coconut butter, melted (see notes)
- fresh mango, cut into chunks
- fresh kiwi, peeled and sliced
- fresh blueberries
- coconut flakes (unsweetened)
- chia seeds and/or hemp seeds
Smoothie bowl
- 1/2 cup to 1 cup milk of choice (I use almond milk)
- 1 banana, previously frozen
- 2 to 2 1/2 cups frozen mango chunks
- 2 to 3 cups spinach
- optional: 3 teaspoons matcha green tea powder
Instructions
- Prepare your toppings: First, prepare any of the toppings you want to use so that you can immediately add them to your smoothie bowl. If it’s a really hot day in your kitchen I suggest putting the bowl you’re going to be using into your freezer for 15 minutes to help keep your smoothie bowl nice and chilled.
- Make the smoothie: To a high powered blender add the milk, followed by the banana. Blend until mostly blended. Add half of the mango and blend again until smooth, scrape down sides as needed. Add the remaining mango along with the spinach, blend until smooth. If needed you can add extra milk, but try not to add too much so that it turns into a runnier smoothie.
- Finish: Transfer the smoothie to your serving bowls. Add as many or as little of any combo of the toppings you desire. I highly recommend the coconut butter, it hardens as it gets cold and is a nice crunchy treat that reminds me of magic shell on ice cream. I also recommend chia seeds for added protein, coconut flakes, and at least the kiwi or mango, but any combo will be delicious. Serve immediately.
Notes
Coconut butter: This is really good on a smoothie. It hardens when it’s cold and is a nice crunchy treat that reminds me of a magic shell on ice cream. To warm it up so that it is runny just gently heat it in the microwave for 30 second increments, stirring in between, until the coconut butter is melted.
Blender: If you don’t have a high speed blender then you may want to add the frozen fruit in smaller increments. It also may help if you allow the frozen fruit to defrost for 10 minutes. It will take a little more effort with a non-high powdered blender to get a thick smoothie bowl, but it’s totally doable.
I usually eat a smoothie bowl with a side of eggs, for breakfast, or turkey lunch meat for lunch. For most, a smoothie bowl is thought to replace a meal altogether. For me, I always need more protein than what a smoothie bowl provides. Of course, if you have a protein powder you like, you can add that for a complete meal, but I have yet to find a protein powder that I enjoy
Prep time includes both time needed to prepare the toppings, and time needed to blend up the smoothie.
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