Smoothies and smoothie bowls are always popular breakfast options. For good reason. They are delicious, refreshing, and healthy, not to mention quick, easy, and versatile. We are delighted to share this mango smoothie bowl with you today.
We’ve shared a few mango recipes so far, like these delicious mango pancakes, this quick and easy mango compote, and this refreshing and protein-packed mango protein smoothie. Honestly, I think it just provides another reason to purchase more mango, as if we needed an excuse to do that. 😉
This smoothie bowl couldn’t be easier. It’s just a matter of adding most of your ingredients to a blender, and topping with more delicious stuff. We have lots of topping ideas in our toppings for smoothie bowls post. If smoothie bowls are your thing, don’t forget to check out this tropical smoothie bowl, this banana smoothie bowl, and this dairy-free strawberry banana smoothie bowl. These berry yogurt parfaits are definitely worth a gander and a try as well.
What You’ll Love About This Recipe
Ingredients
- 2 cups Greek yogurt. Plain, coconut, or vanilla flavored.
- 1 medium banana. Peeled, sliced, and frozen.
- 2 cups mango. Chopped and frozen.
- 1 teaspoon honey. Optional. To sweeten as desired to taste.
- 1 tablespoon macadamia nuts. Toasted and chopped. For topping. To toast, add nuts to a dry skillet over low-medium heat. Toast stirring occasionally for about five minutes.
- 1 small kiwi. Sliced.
- 1 tablespoon coconut flakes. Toasted. To toast, add flakes to a dry skillet over low-medium heat. Toast stirring often for about three minutes.
- 1 medium mango. Fresh, not frozen, Sliced.
Instructions
See how to make this mango smoothie bowl in a visual story.
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Substitutions
- Non-Dairy. Substitute non-dairy yogurt for the Greek yogurt.
- Vegan – Add an extra banana (peeled, sliced, and frozen) and ½ to 1 cup of almond, coconut, or walnut milk. Use maple or agave syrup instead of honey.
- Extra Protein – Stir in a tablespoon of creamy or chunky peanut butter or this homemade walnut butter.
Variations
- Strawberry Mango Smoothie Bowl. Add 1/2 cup frozen strawberries. Top with sliced fresh strawberries.
- Mango Pineapple Smoothie Bowl. Add 1/2 cup frozen pineapple. Top with chopped fresh pineapple.
- Mango Acai Smoothie Bowl. Add one packet of frozen acai puree.
- Mango Coconut Chia Bowl. Mix 2 tablespoons of chia seeds with the yogurt and let it sit in the fridge for at least 30 minutes or overnight to thicken.
Storage
For the best flavor and texture, it’s recommended to enjoy your smoothie bowl immediately after making it. This ensures that it’s at its freshest and retains its creamy consistency. However, if you do have leftovers, here are some storage suggestions:
- Refrigeration.
- If you have leftover smoothie, you can store it in an airtight container in the refrigerator for up to 24 hours. Transfer the smoothie to a bowl before refrigerating if it’s in the blender jar.
- Smoothie bowls may separate slightly after being refrigerated, so give it a stir before serving to recombine the ingredients.
- Freezing.
- If you want to make a larger batch or prep smoothie bowls in advance, you can freeze them. However, freezing may slightly alter the texture.
- Pour the smoothie into freezer-safe containers or silicone molds, leaving some space for expansion.
- Smoothie bowls can be frozen for up to 1 month.
- When ready to eat, transfer the frozen smoothie bowl to the refrigerator and let it thaw overnight. Alternatively, you can thaw it on the counter for about 30-60 minutes.
- Toppings.
- For toppings like fresh fruit slices, nuts, and coconut flakes, store them separately from the smoothie to maintain their texture.
- Keep toppings in airtight containers or resealable bags in the refrigerator for up to a week. Some toppings like sliced banana may brown slightly over time, so eat them within a couple of days for the best appearance.
- Toasting Nuts and Coconut. If you’ve toasted nuts or coconut flakes for your smoothie bowl, store them in an airtight container at room temperature for up to a week. This ensures they stay crunchy and flavorful.
- Granola. Homemade granola can be stored in an airtight container at room temperature for up to 2 weeks. Store-bought granola usually comes with a best-by date, so follow the package instructions.
Related Recipes
More smoothie recipes to make and enjoy!
- Tropical Smoothie Bowl
- Banana Smoothie Bowl
- Strawberry Banana Smoothie Bowl
- Berry Yogurt Parfaits
- Mango Protein Smoothie
See more smoothies and breakfast parfaits →
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Mango Smoothie Bowl
Equipment
Ingredients
- 2 cups Greek yogurt Plain, coconut, or vanilla flavored.
- 1 medium banana Peeled, sliced, and frozen.
- 2 cups mango Chopped and frozen.
- 1 tsp honey Optional. To sweeten as desired to taste.
- 1 tablespoon macadamia nuts Toasted and chopped. For topping.
- 1 small kiwi Sliced.
- 1 tablespoon coconut flakes Toasted.
- 1 medium mango Fresh, not frozen, Sliced.
Instructions
- Combine yogurt, frozen banana, frozen mango, and honey (if using) in a blender and blend until smooth.2 cups Greek yogurt, 1 medium banana, 1 tsp honey, 2 cups mango
- Pour the mixture into two medium shallow bowls (or one large bowl).
- Top with sliced mango, chopped macadamia nuts, kiwi, homemade granola, and/or coconut flakes.1 tablespoon macadamia nuts, 1 small kiwi, 1 tablespoon coconut flakes, 1 medium mango
