Mango Smoothie Bowl

5 from 1 vote

Naturally sweet and thick, this mango smoothie bowl is bursting with tropical flavor. Learn how to make it with just 4 ingredients in a blender.

Total Time5

Course: Drinks

Cuisine: American

Servings: serving (16 ounces)

Calories: 654kcal

Put coconut milk, Medjool date, frozen banana, and frozen mango chunks into a blender. Secure lid.
Place ingredients into the blender in the order listed.
Blend until smooth.
Start the blender on LOW speed for 30 seconds. Increase speed to HIGH for a full minute. Use a tamper tool to move the ingredients in the blender.
Spoon into a bowl. Serve immediately.
Add optional toppings like sliced banana and frozen mango chunks.

Always use a tamper tool to make a smoothie bowl. It allows you to push ingredients around without touching the blades. This is key for breaking down the frozen fruit.
You can use 1 cup frozen mango and 1 ½ cups frozen banana for similar results.
Make sure your coconut milk is in a carton, as the canned version is too thick. The coconut milk can be replaced with other milks, such as almond milk, oat milk, or hemp milk.
Always cut bananas and mango into smaller pieces before freezing them. This will make it easier for your blender to break down the ingredients.
When choosing a banana, look for one with a yellow peel and some brown spots. Avoid green bananas, which are unripe and bitter.
Leave out the Medjool date for a less sweet smoothie bowl.
To thin the smoothie bowl, add a splash of milk and blend for 10 seconds.
Leftover smoothie bowls can be refrigerated for up to 1-2 days in an air-tight glass jar. Keep in mind that it might lose its thickness during this time.