Mango Coconut Cream Smoothie Bowl
This vibrant, tropical smoothie bowl combines frozen mango with rich coconut cream for a thick, soft-serve consistency that feels like a vacation in a bowl. It is naturally vegan, gluten-free, and packed with antioxidants for a refreshing breakfast or snack.
Ingredients
Ingredients
- 3 cups frozen mango chunks slightly thawed for 5 minutes for easier blending
- 0.5 cup full-fat coconut milk canned, chilled
- 0.25 cup coconut yogurt plain or vanilla
- 1 tbsp fresh lime juice adds brightness
- 1 tsp honey or agave nectar optional, to taste
- 0.25 cup granola for topping
- 1 tbsp shredded coconut unsweetened, toasted
- 0.5 cup fresh tropical fruit sliced kiwi, berries, or fresh mango for garnish
- 1 tsp chia seeds for added fiber
Notes
For the best texture, use a high-speed blender and do not over-blend, as the heat from the blades will melt the bowl. To make ahead, you can blend the base and freeze it in silicone molds, then re-blend for 30 seconds before serving. Substitute coconut milk with almond milk for a lighter version, though it will be less creamy.