Mango Banana Smoothie Bowl
Add Preferred SourceHot mornings call for something cold and refreshing, and Mango Banana Smoothie Bowl always hits the spot. It’s thick, creamy, and tastes like a tropical vacation in a bowl. The mango and banana blend is smooth with just a touch of maple sweetness. Fresh blueberries, passion fruit, granola, and coconut make it a complete meal that tastes like dessert for breakfast.
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I make it for quick weekday breakfasts, post-workout snacks, and weekend brunches when I want something refreshing and filling. It’s perfect for hot summer mornings when you don’t want to turn on the stove. The smoothie base stays fresh in the fridge for about 2 days, though it’s best eaten right away while it’s still thick and cold. Prep your toppings ahead to make mornings even easier.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make a Mango Banana Smoothie Bowl with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll blend frozen fruit with a touch of almond milk and maple syrup for this mango banana smoothie bowl recipe, then top it with fresh fruit, granola, and coconut for different textures in every spoonful.
Blend the Smoothie Base
Add the frozen mango chunks, frozen banana, almond milk, and maple syrup to your blender or food processor. I like using this high-powered blender because it produces a smooth, creamy texture without chunks.
Blend until completely smooth, stopping to scrape down the sides if needed. If the mixture is too thick to blend, add almond milk one tablespoon at a time until it moves freely but stays thick like soft-serve ice cream. You can swap almond milk for coconut milk or soy milk to adjust the flavor.
If you’re using fresh mango instead of frozen mango chunks, add a handful of ice cubes to get that thick, cold texture. For extra creaminess, blend in ¼ cup of plant-based yogurt with the other smoothie ingredients.
If you want to add protein, blend in a scoop of vanilla protein powder, a tablespoon of hemp seeds, or a tablespoon of nut butter.
Divide Into Bowls
Scoop the smoothie mixture into two bowls. I use a wide serving bowl, so I have room for all the toppings. The base should be thick enough for a spoon to stand upright in it.
Add your Favorite Toppings
Top each bowl with fresh blueberries, passion fruit seeds, granola, and shredded coconut. Arrange them in sections to ensure a variety of flavors and textures in each bite. A granola with nuts and seeds adds extra crunch and protein.
The shredded coconut adds a tropical flavor that pairs well with mango and banana’s sweetest flavor. You can also add coconut flakes, a drizzle of nut butter, sliced almonds, or other fruit, such as strawberries or kiwi, for variety.
Serve
Serve immediately in a thick mango smoothie bowl while the smoothie base is still thick and cold. The longer it sits, the more it’ll soften, and the toppings will start to sink.
If you’re taking these to work or school, pack the smoothie base in an insulated container or thermos to keep it cold and thick during transport. A vacuum-insulated food jar makes it easy to eat with a spoon. Pack the toppings separately in small containers to keep the granola crunchy and prevent clumping. Assemble the bowl just before eating for optimal texture.
Equipment
Ingredients
For the Smoothie:
- 3 cups frozen mango
- 1 cup frozen banana
- ½ cup almond milk
- 2 tablespoons maple syrup
Toppings:
- ½ cup fresh blueberries
- 2 tablespoons passion fruit seeds about 2 passion fruit
- 4 tablespoons granola
- 2 tablespoons shredded coconut
Instructions
- Add all the smoothie ingredients to a powerful blender or food processor. Blend until smooth, adding a little more almond milk if it’s too thick.
- Divide the mixture into two bowls.
- Top with fresh blueberries, passion fruit seeds, granola, and shredded coconut.
Notes
- Use frozen fruit straight from the freezer: Don’t let the mango or banana thaw before blending, or you’ll end up with a thin smoothie instead of a thick, scoopable bowl.
- Start with less liquid: You can always add more almond milk if it’s too thick, but you can’t take it away once it’s too thin. Start with the ½ cup and add more only if your blender struggles.
- Add toppings in sections: Arrange the blueberries, passion fruit seeds, granola, and coconut in separate sections, rather than mixing them all together, so each spoonful offers different flavors and textures.
- Serve immediately: The smoothie base softens within 10 minutes at room temperature, so add your toppings and eat right away for the best thick, ice cream-like texture.
- Flash freeze for meal prep: If you want to make extra bases ahead, pour the blended mixture into individual containers and freeze for up to 1 month. Thaw in the fridge overnight, re-blend for 10 seconds, then add fresh toppings before serving.
Nutrition
How to Store Leftovers
You can store the smoothie base in an airtight container in the fridge for up to 2 days, though it’ll soften and lose that thick, scoopable texture. A set of glass meal prep containers works well for storing the base without toppings.
When you’re ready to eat it, give it a quick stir or blend it for a few seconds to thicken it. I don’t recommend freezing the complete smoothie bowl because the toppings get soggy when thawed.
If you want to prep ahead, freeze the blended base in a freezer-safe container for up to 1 month, then thaw it in the fridge overnight and re-blend before serving. Add fresh toppings right before eating for the best texture contrast.
What to Serve With Mango Banana Smoothie Bowl
I like to serve it with whole-grain toast topped with almond butter and sliced banana for extra protein and healthy fats. The toast adds substance if you’re eating the bowl for breakfast and need more staying power.
It also pairs well with scrambled tofu, avocado toast, or fresh fruit salad for a complete brunch spread. If you’re serving it for a casual gathering, set out extra toppings like chia seeds, sliced almonds, hemp hearts, and fresh berries so everyone can customize their bowl.
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