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A Mango Banana Smoothie Bowl topped with blueberries, passion fruit, shredded coconut, and granola sits on a striped cloth next to small bowls of shredded coconut and blueberries.

Mango Banana Smoothie Bowl

Mango Banana Smoothie Bowl has become my go-to breakfast when I want something cold, creamy, and naturally sweet. Frozen mango and banana blend with almond milk and a touch of maple syrup into a soft-serve texture that you eat with a spoon, not a straw. I top it with crunchy granola, fresh blueberries, passion fruit seeds, and shredded coconut for different textures in every bite. I make it for quick weekday breakfasts, post-workout snacks, and summer brunches because it's refreshing and filling.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Mango Banana Smoothie Bowl
Servings: 2
Calories: 444kcal
Author: Mandy Applegate

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

I've made these smoothie bowls dozens of times, and here are my best tips for getting the perfect thick, creamy texture every time.
  • 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

Calories: 444kcal | Carbohydrates: 94g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 117mg | Potassium: 912mg | Fiber: 10g | Sugar: 68g | Vitamin A: 2934IU | Vitamin C: 105mg | Calcium: 150mg | Iron: 2mg
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