Mango Pineapple Tropical Smoothie Bowl

5 from 1 vote
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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.

Mango Pineapple Tropical Smoothie Bowl - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

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 - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

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!

Mango Pineapple Tropical Smoothie Bowl - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

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.

Mango Pineapple Tropical Smoothie Bowl - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

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Mango Pineapple Tropical Smoothie Bowl - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

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!

Tropical Smoothie Bowl
5 from 1 vote

Mango Pineapple Tropical Smoothie Bowl

A tropical-inspired breakfast, snack, or dessert that will transport you to the islands with plenty of fruit and your favorite toppings. Plus it is dairy-free and gluten free.
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 2

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.
Nutrition Facts
Mango Pineapple Tropical Smoothie Bowl
Amount Per Serving (1 bowl)
Calories 1650 Calories from Fat 738
% Daily Value*
Fat 82g126%
Saturated Fat 32g160%
Sodium 643mg27%
Potassium 2020mg58%
Carbohydrates 208g69%
Fiber 40g160%
Sugar 77g86%
Protein 38g76%
Vitamin A 1080IU22%
Vitamin C 101.1mg123%
Calcium 518mg52%
Iron 11.3mg63%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Mango Pineapple Tropical Smoothie Bowl - smooth and creamy with tasty toppings for a gluten free, dairy free breakfast or snack. Enjoy #plantbasedgoodness with @lovemysilk and #targetsmoothiebowls. #ad

9 Comments
  1. jeffreywp

    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.

      1. jeffreywp

        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. 🙂

        1. 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.

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