Mango Pineapple Tropical Smoothie Bowl

5 from 1 vote
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This Pineapple Mango Smoothie Bowl will transport you to an exotic island with all of your favorite tropical fruit flavors. Just grab your blender and make this easy breakfast or snack recipe that is filled with good-for-you ingredients and your favorite toppings.

Tropical Mango Smoothie Bowl

Are you looking for a cool and creamy, fun and creative way to change up your regular smoothie routine?

 

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 them and make them even more delicous, not to mention gorgeous. How?

Toppings, of course. Topping your mango smoothie bowl with more fruit, granola ,or anything else you love gives it more flavor and texture. Plus it totally makes it more satisfying.

Are Smoothie Bowls Healthy?

A smoothie bowl is a perfect way to get more fruit and plant-based foods into your diet. By making it with overripe bananas and other fruit, you can make it sweet enough without the need for any added sugar. And 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.

The toppings can be another way to add more nutrition and even some superfoods. But don’t go overboard. It is possible to turn what should be a healthy breakfast or snack into calorie overload by adding too many chocolate chips, an extra-large serving of calorie-dense granola, or just too many toppings in general.

Tropical Smoothie Bowl topped with fresh fruit, chocolate chips, and granola

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!

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.
  • Coconutmilk: 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, seeds, and superfoods: 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 storebought or homemade granola. Here are some ideas.

How Do You Make a Mango Smoothie Bowl?

All you have to do is combine the frozen fruit and milk in your blender and blend until smooth and creamy. 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.

Then add your toppings. Just toss them on or take the time to place them nicely to make an Instagrammable gourmet treat!

Things You’ll Need

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I always recommend a high-powered blender like the Blendtec for the smoothest, most creamy smoothies. This is especially true for a smoothie bowl where it is extra thick, and this powerful blender will make it so much easier to get a thick but still super creamy texture.

I am a Blendtec ambassador, and should you make any purchases through my  Blendtec Store link, I will receive a small commission, but that also means you can use the code CUPCAKESANDKALECHIPS to receive 20% off.

pink and white polka dot bowl filled with a thick pale yellow smoothie and fruit and granola on top
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 unsweetenend coconutmilk from a carton (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 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.

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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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