Mango Smoothie Bowl
A creamy, nutrient-packed breakfast bowl topped with crunchy granola and fresh fruit. Blend frozen mango with coconut milk and yogurt, then top with your favorite crunchy garnishes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 2 cups frozen mango chunks
- ¾ cup coconut milk (full-fat, from a can)
- ½ cup vegan yogurt (plain or vanilla)
- 1 tablespoon maple syrup
- ½ cup granola (vegan)
- ½ cup fresh berries or coconut flakes for topping
Instructions
- 1
Pour the 2 cups of frozen mango chunks, 0.75 cup coconut milk, 0.5 cup vegan yogurt, and 1 tablespoon maple syrup into a blender.
- 2
Blend on high speed for 45 seconds until the mixture is completely smooth and thick, like soft-serve ice cream — stop and taste if unsure.
- 3
Divide the blended mixture evenly between two bowls, pouring it into the center of each and using the back of a spoon to spread it gently.
- 4
Sprinkle 0.25 cup granola over the top of each smoothie bowl, distributing it across the surface.
- 5
Scatter 0.25 cup of fresh berries or coconut flakes (or both) over the granola in the center of each bowl.
- 6
Eat immediately with a spoon, breaking through the toppings to reach the creamy base underneath.
Tools you’ll need
- blender
- two bowls
- spoon
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