Tropical banana, mango & coconut smoothie bowl
Banana, mango & coconut smoothie bowl
This creamy smoothie bowl is stuffed with fresh mango, delicate banana and thick coconut cream. The best part – it’s dairy-free and has zero added sugar. Serve with fresh granola, blueberries and coconut shavings for a clean, easy breakfast.
PREP TIME: 10 MINS
TOTAL TIME: 10 MINS
I actually can’t rave enough about this recipe. This is my second smoothie breakfast creation, the first being a vibrant and refreshing mixed berry smoothie bowl.
I’ve seen a lot of mango bowl recipes that come out with a bright yellow colour, but you’ll notice this one looks a lot more subtle. That’s because it uses a ratio of 2 bananas : 1 mango, which creates a super creamy, sweet banana flavour, followed up with a burst of mango and coconut.
It’s like having a mega thick and refreshingly cold version of those tropical supermarket smoothies. Just heavenly.
2 medium bananas, frozen – make sure the bananas are really nice and ripe before freezing. They should have bright yellow skins with no green showing. If they have some brown spots, even better. I find it easier to remove the skins and chop into chunks before transferring to a Tupperware pot to freeze
1 large mango, frozen – again, make sure the mango is very ripe before freezing. This normally means leaving it in your fruit bowl for about 4-5 days after purchasing, until small black spots are starting to develop on the skin. You should be able to gently squeeze it with your hand. Remove the skin and chop up into rough chunks to freeze
1 can full-fat coconut milk – chill the can for at least 3 hours before making the smoothie (you can throw it in the freezer for an hour and a half instead – but don’t forget about it, as the tin may swell after too long). This will allow the coconut fat to float to the top, leaving the water underneath. Scoop off the fat (about 3 tbsp) to use in the smoothie, and keep the water for adding to curries and stews
Alt-milk, e.g. coconut or soya – you can use as much or little as you like, depending how thick you want the smoothie to be. When using frozen fruit, you will need to add at least a few tablespoons of milk to allow it to blend properly, as without it you’ll end up with lots of tiny frozen fruit chunks
Granola – no smoothie bowl would be complete without a few spoons of granola topping. I whipped up a quick variation on my basic pecan granola recipe for this bowl
Berries – blueberries contrast against the pale smoothie base with a beautiful dark colour, so I love to use them with mango bowls. Raspberries are another great one for adding another vibrant flavour.
Mango & banana – if you have extra mango and banana that you didn’t freeze, you can use them to decorate the top of your bowl
Shredded coconut – sprinkle some desiccated coconut or more roughly shredded coconut slivers on top to add some variation to the texture
Pomegranate seeds – these are a pain to dig out, but they’re a great one to add as a smoothie bowl topping. They add little bursts of flavour to each mouthful
- Freeze the mango and banana for at least 6 hours beforehand
- Chill the can of coconut milk for at least 3 hours, then scoop the separated thick cream off the top, storing the leftover water underneath for use in curries or stews
- Blitz the fruit with the coconut cream and alt-milk
- Serve in large ceramic bowls and decorate with your favourite toppings
Prepare ahead – as this recipe is so easy to make, just freeze the fruit in advance for up to 6 months, so that you can pop it straight in the blender when you’re ready to make
Storing leftovers – this recipe yields two servings. If you have any left over, put it in an airtight container and refrigerate for up to 36 hours
Tropical banana mango & coconut smoothie bowl
- Electric blender / hand blender
- 2 medium bananas, very ripe, frozen
- 1 large mango, frozen
- 1 can full fat coconut milk (chilled, so the fat separates on top)
- 100 ml coconut alt-milk, e.g. Alpro
- 1 cup (90g) blueberries
- gluten-free granola for topping (optional)
- 2 tbsp shredded coconut for topping (optional)
- To freeze the banana and mango, remove the skins and chop up into small chunks (see tips further up). Freeze together in a sealed container for at least 6 hours
- In a food processor/blender, blitz the frozen banana and mango until they resemble small frozen flakes
- Open the can of chilled coconut milk and scoop about 3 tbsp of the thick cream from the top, leaving the watery milk underneath. Add the cream, as well as the 100ml of alt-milk, to the fruit. Pulse for another 45 seconds, until you have a thick, smooth smoothie consistency
- Scoop into bowls and serve immediately. Top with fresh blueberries, shredded coconut and granola