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Start your day with a taste of the tropics! These Tropical Smoothie Bowls are cold, creamy, and bursting with fresh flavor from pineapple, mango, and banana. Just blend it up and add your favorite toppings like crunchy granola and even more fruit. It’s a fun, colorful breakfast that feels like a mini getaway right at your kitchen table!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Blender
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Pineapple Mango Smoothie Bowl – Tons of Tropical Flavor!
I don’t know about you, but sometimes I have a tendency to slurp down my smoothies a little too quickly, then I end up hungry an hour later. That’s what is great about smoothie bowls. Since it is thicker than a regular smoothie, you can slow yourself down by eating it with a spoon. Plus, by putting your smoothie in a bowl, you can personalize it to make it even more delicious, not to mention gorgeous. Here’s why yoou’ll love these tropical smoothie bowls:
- Naturally sweet. By making it with overripe bananas, plus the pineapple and mango, it’s sweet enough without the need for any added sugar. Not to mention, ultra-creamy, almost like ice cream!
- Allergy-friendy. This mango smoothie bowl recipe is gluten free and dairy free by making it with coconut milk and choosing gluten free granola to add to the top. Just choose your toppings appropriately.
- Have fun with the toppings. Topping your smoothie bowl is the best part. Adding fruit, granola, or anything else you love on top gives it more flavor and texture. Just toss them on or take the time to place them nicely to make an Instagrammable gourmet treat!
Ingredients
Making a smoothie bowl is as simple as blending up some frozen fruit and your milk of choice. This mango smoothie bowl uses lots of tropical flavors, including coconut milk. Then you can go crazy with toppings to add more fun flavors and textures! Here’s what you’ll need. The full ingredients amounts, including everything to make the granola, plus step-by-step instructions, are in the recipe card further down in the post.
For the Mango Smoothie Bowl:
- Frozen banana: Gives it that creamy, ice cream-like texture.
- Frozen pineapple: You can freeze chunks of pineapple or buy a bag already frozen.,
- Frozen mango: Just like the pineapple, you can freeze it yourself or buy it frozen.
- Coconut milk: Gives it the tropical flair that makes you think you are enjoying something way more indulgent. You’ll want the kind from a carton, not a can, or you can substitute another dairy or non-dairy milk.
Smoothie Bowl Toppings
- Fruit: Fresh kiwi, strawberry, or banana slices add something sweet and juicy. You can even add dried fruit like banana chips, dried dates, or coconut flakes.
- Chocolate chips: Adds a little hint of chocolaty goodness, and you can even get dairy free ones if needed.
- Nuts and seeds: You can even sneak in added nutrition with sliced almonds, chopped macadamia nuts, hemp or chia seeds, cacao nibs, and more.
- Granola: Adds some hearty whole grains and a bit of crunch. This recipe includes directions for making Pineapple Coconut Tropical Granola, but you can use your favorite store-bought or homemade granola.
Quick Tips
- It’ll be thick. Because a smoothie bowl uses a higher frozen fruit to milk ratio so you can eat it with a spoon, it will be quite thick. So you may need to stop the blender a few times and move everything around with a spatula. You can also try making it in a food processor.
- Customize it. Feel free to use all pineapple or all mango, or swap in another fruit. Change the toppings, blend in protein powder, or use a different granola. Try my Coconut Chia Granola Clusters for more tropical flavors, basic Gluten Free Granola that goes with everything, or crunchy Maple Brown Sugar Granola.
- Enjoy right away. You don’t want your tropical smoothie bowl to melt, so you’ll want to eat it immediately. You can also briefly put it in the freezer, but if it firms up too much, toss it back in the blender with a splash of milk.
More Smoothie and Smoothie Bowl Recipes
- If chocolate is more your thing, a Banana Chocolate Chunk Smoothie Bowl satisfies that craving.
- Take those tropical flavors on the go with a Mango Lava Flow Smoothie.
- Creamy and citrusy, you can’t go wrong with a Creamsicle Smoothie.
- The Wholesome Dish has a Blackberry Almond Smoothie Bowl.
- Or power your day with a Peanut Butter Protein Smoothie Bowl from i heart vegetables.
Tropical Smoothie Bowl
Blend up these Tropical Smoothie Bowls for a fruity, creamy dairy-free breakfast packed with pineapple, mango, and banana. Add your favorite toppings and dig in!
Servings: 2 smoothie bowls
Ingredients
For the Smoothie Bowls:
- 1 frozen banana, cut into chunks
- 1/2 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1 1/2 cups unsweetened coconut milk from a carton (plus more, if needed) or your favorite dairy or non-dairy milk
Suggested Toppings:
- 1 strawberry, halved
- 1 kiwi, peeled and sliced
- 2 teaspoons dairy free chocolate chips
- 1/2 small banana, sliced, or 6-8 dried banana slices
- 1/4 cup Tropical Granola or your favorite granola
For the Tropical Granola:
- 3 cups old-fashioned rolled oats, certified gluten free, if necessary
- 1 cup slivered almonds
- 1/4 cup chia seeds
- 1/4 cup melted coconut oil
- 1 medium banana, mashed
- 1/4 cup coconut sugar or light brown sugar
- 1/4 cup ground flax seeds
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract, optional
- 1 cup dried pineapple, chopped
- 1 cup unsweetened coconut flakes
Instructions
For Smoothie Bowls:
- Combine 1 frozen banana, 1/2 cup frozen pineapple chunks, 1 cup frozen mango chunks, and 1 1/2 cups unsweetened coconut milk in a blender, and blend to desired consistency. The mixture will be thick, so depending on your blender, you may need to use a spatula to stir or press the mixture down while blending, or you may need to add more milk.
- Divide the smoothie mixture and toppings such as 1 strawberry, 1 kiwi, 2 teaspoons dairy free chocolate chips, 1/2 small banana, sliced, or 6-8 dried banana slices, and 1/4 cup Tropical Granola between two bowls. Or use your favorite toppings. Enjoy right away.
For Tropical Granola:
- Preheat oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, toss together 3 cups old-fashioned rolled oats, 1 cup slivered almonds, and 1/4 cup chia seeds/
- In a separate bowl, combine 1/4 cup melted coconut oil, 1 medium banana, mashed, 1/4 cup coconut sugar, 1/4 cup ground flax seeds. 1/2 teaspoon salt. 1 teaspoon vanilla extract, and 1/2 teaspoon rum extract, and whisk until smooth.
- Pour wet mixture over dry ingredients and stir until just moistened.
- Spread the mixture evenly on the parchment-lined baking sheet and press flat.
- Bake at 300°F for 35-45 minutes or until edges start to brown. Do not stir while baking or cooling. Remove from oven and let granola cool completely on the baking sheet.
- Break granola into clusters and toss in 1 cup dried pineapple, and 1 cup unsweetened coconut flakes.
- Store in an airtight container.
Nutrition Facts
Tropical Smoothie Bowl
Amount Per Serving (1 bowl)
Calories 339
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 9mg0%
Potassium 695mg20%
Carbohydrates 65g22%
Fiber 8g32%
Sugar 45g50%
Protein 5g10%
Vitamin A 1019IU20%
Vitamin C 81mg98%
Calcium 131mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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Looks really good, BUT the nutrition on this is pretty scary with 41 grams of fat per serving, 16 grams of that from saturated fat! That’s more than a Big Mac … Yikes!! I really like the flavors you are including. I’ll have to see how I can make this flavorful and more heart healthy.
Oh geez, these nutrition calculators are glitchy. That includes the ENTIRE batch of granola! I’ll have to see if I can separate it out.
That makes sense! It’s the 1/2 cup coconut oil that’s killing it. Might be the coconut milk, too. I normally use organic soy or almond milk, neither of which have saturated fat. But, some don’t like those taste profiles. I may try to simply use a mixture of water and maple syrup as a binder for the granola. This would be more of a treat for the fam so I’m less concerned about the sugar. 🙂
It’s actually only 1/4 cup of coconut oil, and it does make a pretty big batch of granola. And most of the sweetness comes from the bananas, but again, you can cut down on the coconut sugar or try some maple syrup. I used the coconut milk from a carton, not a can, so that is actually pretty low in calories and fat. But almond milk would work fine, it just won’t have that coconutty flavor.
P.S., My daughter LOVES your polka dot bowls! Where did you get them?
Thanks! I actually found them in the Stowe Mercantile on vacation in Stowe, Vermont.
This smoothie bowl is just beautiful!