Mango Coconut Smoothie Breakfast Bowls

• 1 ripe mango, diced
• 1 cup unsweetened coconut milk
• 1/2 banana, frozen
• 1/2 cup plain Greek yogurt (dairy-free option available)
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup
• 1/4 cup granola
• 2 tablespoons shredded coconut
• Fresh berries for garnish

Steps

1. 1 Combine mango, coconut milk, banana, Greek yogurt, vanilla extract, and honey in a blender.
2. 2 Blend until smooth and creamy.
3. 3 Divide the smoothie between two bowls.
4. 4 Top each bowl with granola, shredded coconut, and fresh berries.
5. 5 Serve immediately for the best texture.

Equipment

• Blender

Variations

• Add a handful of spinach for an extra nutrient boost.
• Substitute Greek yogurt with coconut yogurt for a fully vegan option.

Substitutions

• If mango isn't in season, use frozen mango chunks.
• Swap out honey for agave syrup if preferred.

Pairings

• Serve with a cup of hot coffee or chai tea for a delightful morning treat.

Nutrition

Tips

• For a thicker smoothie, add an extra ice cube or two.
• Customize your toppings with nuts, seeds, or additional fruit.

Storage

Store leftovers in an airtight container in the fridge for up to 24 hours. Stir well before serving.

Freezing: This recipe does not freeze well due to the texture changes in the fruit and granola.

Serving Suggestions

• Pair with a side of whole-grain toast or a boiled egg for a more filling meal.

FAQ