Tropical Mango Coconut Smoothie Bowl

Serves 2 · 10 min prep

Ingredients

• 2 1/2 cups frozen mango chunks
• 1 large banana frozen banana slices
• 1/2 cup full-fat coconut milk (canned)
• 1/3 cup plain Greek yogurt
• 1 Tbsp lime juice
• 1 Tbsp honey or agave
• 1/2 cup fresh mango, diced
• 1/4 cup toasted coconut flakes
• 1/3 cup granola
• 1 fresh passion fruit or kiwi slices (optional)
• 1 tsp chia seeds

Instructions

1. 1Add frozen mango, frozen banana, coconut milk, Greek yogurt, lime juice, and honey to a high-speed blender.
2. 2Blend on high 45–60 seconds, stopping once to scrape down the sides with a spatula, until the mixture is extremely thick and spoonable like soft-serve—add 1 extra tablespoon coconut milk only if the blades stall.
3. 3Taste and adjust sweetness with another drizzle of honey if needed; the base should taste bright and tropical.
4. 4Divide the thick smoothie between two chilled bowls, using the back of a spoon to create a smooth surface with a slight well in the center.
5. 5Arrange diced fresh mango in a neat row or crescent on one side of each bowl.
6. 6Sprinkle toasted coconut flakes and granola in separate sections so every spoonful gets crunch.
7. 7Add passion fruit pulp or kiwi slices if using, then finish with a light sprinkle of chia seeds for texture and visual pop.
8. 8Serve immediately with a spoon; the bowl softens quickly at room temperature, so eat while it still holds peaks.