Mango and Coconut Granola Smoothie Bowl

There is something about ripe mango and coconut that tastes like a holiday in a bowl. This mango smoothie bowl leans into that tropical mood with sweet mango, creamy coconut milk, and a generous layer of crunchy granola on top. It is thick enough to eat with a spoon, naturally dairy free, and comes together in about 10 minutes.

In Vietnam, mango and coconut are easy to find and gloriously fresh, which makes this tropical smoothie bowl a no brainer for hot mornings. Blend the base until it is spoonably thick, then have fun with the toppings. The granola is the star of the crunch, so pick a good one and pile it high.

At a glance

Ingredients

For the smoothie base:

• 2 cups frozen mango chunks, about 300 g
• 1 frozen banana, sliced
• 1/2 cup coconut milk, plus more to loosen
• 1/4 cup coconut yogurt or plain plant yogurt
• 1 teaspoon lime juice
• 1 teaspoon honey or maple syrup, optional

For the toppings:

• 1/2 cup granola
• 2 tablespoons toasted coconut flakes
• Fresh mango slices
• A few fresh berries
• 1 teaspoon chia seeds

Method

1. Add the frozen mango, frozen banana, coconut milk, coconut yogurt, and lime juice to a blender.
2. Blend on high until thick and smooth. Stop and scrape down the sides as needed. The base should be thicker than a drinkable smoothie, so add coconut milk only one tablespoon at a time if it is too stiff.
3. Taste and add honey or maple syrup if your mango needs a little lift.
4. Divide the base between two chilled bowls and smooth the tops with the back of a spoon.
5. Add the granola, toasted coconut flakes, fresh mango, berries, and chia seeds in neat rows or sections.
6. Serve right away while the base is still cold and the granola is still crisp.

Tips and variations

• Make it extra creamy. Coconut milk gives the richest result, but a splash of any plant milk works too. For a lighter bowl, use coconut yogurt with a little oat milk.
• Fresh vs frozen mango. Frozen mango is the secret to that thick, scoopable texture. If you only have fresh mango, freeze the chunks for two hours first, or add a handful of ice and a few extra frozen banana slices to keep the base cold and thick.
• Keep it dairy free. This is naturally a dairy free smoothie bowl. Just check that your yogurt and granola are plant based if that matters to you.
• Add a protein boost. Stir in a scoop of vanilla plant protein or a spoon of nut butter before blending for a more filling breakfast.
• Choose a great granola. The crunch makes the mango coconut bowl, so quality matters. See what makes a good granola before you shop, and browse our granola collection for tropical friendly flavors.

Want to riff on the base and toppings? Our guide on how to build a smoothie bowl walks you through ratios so your bowl is never too runny.

FAQ

Why is my smoothie bowl too runny?

You likely used too much liquid or fresh fruit instead of frozen. Use frozen mango and banana, and add coconut milk slowly until the base is thick enough to hold a spoon.

Can I make it ahead?

The base is best fresh, but you can freeze it in a tub for up to one month. Let it soften for 10 minutes, blend again briefly, then top and serve.

Is this bowl vegan?

Yes, as long as you use maple syrup instead of honey and a plant based yogurt and granola.

What other fruit works here?

Pineapple, passion fruit, and dragon fruit all play well with mango and coconut for an even more tropical smoothie bowl.

Ready to add the crunch? Shop our granola and build your perfect mango coconut bowl this week.

Made with

Premium Granola - Original

Low sodium · High fibre · Source of protein

199.000₫

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