Mango Coconut Smoothie Bowl with Crunchy Toppings

Serves 2 · 10 min prep

Ingredients

• 2 cups frozen mango chunks
• 1 large, sliced frozen banana
• 3/4 cup, well shaken full-fat coconut milk
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1 tbsp lime juice
• 1 tbsp, optional honey or maple syrup
• 1/2 cup, diced fresh mango
• 1/4 cup toasted coconut flakes
• 1/3 cup granola
• 1 tbsp chia seeds
• for garnish fresh mint leaves
• 1 tsp lime zest

Instructions

1. 1Add the frozen mango, frozen banana, coconut milk, yogurt, lime juice, and honey (if using) to a high-powered blender. Blend on high 45–60 seconds, stopping once to scrape down the sides, until the mixture is ultra-thick and spoonable like soft-serve—add 1–extra coconut milk only if the blades stall.
2. 2Taste and adjust sweetness or lime brightness. The texture should hold peaks and not be pourable; if too thin, add a few more frozen mango pieces and blend again.
3. 3Divide the thick smoothie base between two chilled shallow bowls. Use the back of a spoon to create a smooth surface or a gentle swirl pattern.
4. 4Arrange the diced fresh mango in a neat line or cluster on one side of each bowl. Sprinkle toasted coconut flakes, granola, and chia seeds in separate sections so every bite has different crunch.
5. 5Finish with a few mint leaves and a light grating of lime zest over the top for fragrance and color contrast.
6. 6Serve immediately with a spoon while the base is still frozen-cold and the toppings stay crisp. For extra protein, stir a scoop of vanilla collagen or plant protein into the blender before pureeing.
7. 7Bowls can be prepped the night before by freezing the blended base in containers; thaw 5–8 minutes on the counter and add toppings just before eating.
8. 8Keep extra toasted coconut and granola in airtight jars so weekday assembly takes under 5 minutes.