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A Tropical Smoothie Bowl will transport you to an exotic island with all of your favorite tropical fruit flavors. It is a breakfast or snack recipe that is dairy free and gluten free, and filled with good-for-you ingredients. Just blend an easy Mango Pineapple Smoothie Bowl and add Tropical Granola or your favorite toppings.
Disclaimer: This is a sponsored post I am writing on behalf Silk and So Delicious Dairy Free. As always, all opinions and text are my own.
Take Your Child to Work Day passed recently, and when the permission slip came home, naturally the first grader was most excited about the prospect of being able to miss a day of school. Naturally, being the responsible parent I typically attempt to be, I wasn’t going to allow this to be just a vacation day.
Figuring daddy would be bogged down with meetings, I had all intentions of keeping the kiddo home with me. But that wasn’t going to mean mommy with her face in her laptop, and him playing with his toys all day. It was going to be a full day of writing up recipes, cooking, shooting videos, taking pictures, and maybe even some editing.
Then the husband presented the agenda for Take Your Child to Work Day at his company. It was a full-day event of science experiments, global teleconferences, presentations on cancer research, a pizza party, visiting daddy’s desk, a movie, and a social event at the end of the day with plenty of snacks.
Big company beats entrepreneur mom.
Too bad for him, though, because I think I had a lot more fun making these…
Mango Pineapple Tropical Smoothie Bowl is a cool and creamy, creative and fun way to change up the traditional smoothie.
And it’s the perfect way to get more fruit and other plant-based foods into your diet. Everyone loves slurping a smoothie with a straw, but when you make it thicker so you can eat it out of a bowl with a spoon, it’s even better! Why? Toppings, of course.
The smoothie bowl itself simple a blend of frozen bananas, which gives it that creamy, ice cream-like texture, along with pineapple, mango, and Silk Coconutmilk for the tropical flair that makes you think you are enjoying something way more indulgent. But then the toppings allow you to add even more fun flavors and textures. Fresh kiwi and strawberries add juicy, fruit flavors. A few banana chips and Pineapple Coconut Tropical Granola adds a bit of crunch. And some dairy free chocolate chips give you that little hint of chocolaty goodness that makes everything taste better!
If you love this tropical smoothie bowl, here’s some options for you…
Instead of the Tropical Granola recipe used here, you might what to try Coconut Chia Granola Clusters. Or perhaps chocolate is more your thing. A Banana Chocolate Chunk Smoothie Bowl satisfies that craving even in a wholesome breakfast. Or take those tropical flavors on the go with Dairy-Free Peach Mango Lassis.
You can also try this good-for-you indulgence, an Almond Chocolate Coconut Smoothie Bowl from Bakerita. The Wholesome Dish has a Blackberry Almond Smoothie Bowl. Or power your day with a Peanut Butter Protein Smoothie Bowl from i heart vegetables.
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I can’t wait for you to try this Mango Pineapple Tropical Smoothie Bowl…
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on Pinterest!
Mango Pineapple Tropical Smoothie Bowl
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 Silk Unsweetened Coconutmilk more, if needed
Suggested toppings
- 1 strawberry halved
- 1 kiwi peeled and slices
- 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 frozen fruit and Coconutmilk 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 between two bowls and top each with half a strawberry, half the kiwi slices, a teaspoon of chocolate chips, a few banana chips or banana slices, and about two tablespoons granola. Or use your favorite toppings.
For Tropical Granola:
- Preheat oven to 300°F and line a large baking sheet with parchment paper.
- In a large bowl, toss together oats, almonds, and chia seeds.
- In a separate bowl, whisk together oil, banana, coconut or brown sugar, flax seeds, salt, and vanilla 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 dried pineapple and coconut flakes.
- Store in an airtight container.
Did you make this?
Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips
Enjoy!
[…] Mango Pineapple Tropical Smoothie from Cupcakes and Kale Chips […]
[…] And if you don’t want to drink your dessert, you can still get all the wholesome ingredients when you make smoothie bowls. Go decadent with a Banana Chocolate Chunk Smoothie Bowl. Or keep it light and fresh with a Tropical Smoothie Bowl. […]
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!