Mango Smoothie Bowl


This post may contain affiliate links. See my disclosure policy.

Jump to Recipe

A sweet and tropical mango smoothie bowl is topped with vibrant blueberries, coconut flakes and homemade, gluten-free granola. 

mango smoothie bowl

If you liked my pitaya smoothie bowl, you’re gonna LOVE my mango smoothie bowl. Well, that is, if you love mangoes. But who doesn’t love mangoes?

Mango smoothies might just be one of my favorite things – and something I splurged on (a wee bit too much) when I was in Thailand a few months ago. When tropical fruit is abundant and cheap, it’s what you do. When in Rome, right?

But instead of a mango smoothie drink, today I’m whipping up a mango smoothie bowl. I’ve added a few other flavors and nutrients, while giving you a hearty, chewable breakfast. And that’s one of the reasons I love smoothies bowls – they’re chewable. Chewing your food sends signals to your brain to start enzyme production which makes digestion easier. And quite frankly, it just feel more like a breakfast meal than a drinkable smoothie.

You probably already know that the more color on your plate (or bowl) the more nutrients you’re getting. So when it comes to smoothie bowls (or any meal in general), the goal is bright and vibrant! With mangoes as the base, I’ve boosted the bowl with pineapple, blueberries, coconut and granola.

But let’s take a closer look at what’s in this bowl:

  • Mangoes: an excellent source of vitamin A, beta-carotene and potassium. They also provide vitamin B6, vitamin C and vitamin E.
  • Pineapples: rich in vitamin C and bromelain, an enzyme that helps to digest food. Bromelain also has anti-inflammatory and anti-cancer properties.
  • Blueberries: one of the highest antioxidant fruits (and longevity fruits!) due to it’s anthocyanin compounds.
  • Coconut: high in potassium and B-complex vitamins, as well as lauric acid – which increases good-HDL cholesterol.
  • Chai Spiced Granola: spices such as cinnamon and ginger provide antioxidant, antiseptic, anti-inflammatory and anti-microbial properties, while the nuts are rich in energy, fatty acids and nutrients.

So that’s one heck of a nutrient dense breakfast!

Similar to my pitaya smoothie bowl, always remember to add the liquid first. You want the liquid at the bottom of your blender, to help the blades do their job. Then, add the fruit. I recommend pre-slicing and freezing your fruit for smoothie bowls. Just slice up various fruits, place them on a baking sheet or plate with parchment paper and place in the freezer. Once frozen, you can package the fruit chunks individually in ziplocs bags. It makes breakfast a breeze!

By adding frozen fruit, you’ll also get a good, thick consistency – ideal for preventing your toppings from sinking in. If instead you add ice to cool it down, your bowl will become watery as it comes to room temperature.

Feel free to have fun with this bowl. If you have other fruit on hand, go for it. You really can’t make a bad smoothie bowl…especially when you’re starting with mangoes.


mango smoothie bowl

mango smoothie bowl

mango smoothie bowl

mango smoothie bowl

mango smoothie bowl

Mango Smoothie Bowl

5 from 5 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1
Author: Lisa Bryan


A sweet and tropical mango smoothie bowl is topped with vibrant blueberries, coconut flakes and homemade, gluten-free granola.


  • 1 1/2 cup frozen mango chunks
  • 1/2 cup frozen pineapple chunks
  • 1/2 banana
  • 1 cup coconut water



  • Add the coconut water, then fruit into a high-powered blender. Blend on high for one minute, until thick and creamy consistency.
  • Pour into a bowl and add your toppings.


Calories: 525kcal | Carbohydrates: 109g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Sodium: 262mg | Potassium: 1661mg | Fiber: 15g | Sugar: 87g | Vitamin A: 3200IU | Vitamin C: 172.4mg | Calcium: 129mg | Iron: 2.4mg
Course: Breakfast, Snack
Cuisine: American
Keyword: Mango Smoothie, Mango Smoothie Bowl, Tropical Smoothie Bowl
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Other recipes you might like:

Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup
Red Fruit Salad with Honeyed Yogurt
Sweet Potato “Toast” with Avocado, Cucumber, Smoked Salmon and Poached Egg

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I absolutely love this idea! The mango and pineapple combo is always so delish! I tried this out with coconut milk and I used fresh pineapple and mango (it was going bad, and the extra ripe fruit made it soooo sweet!). Really loved it! Even added a lil’ bit of cashew butter on top (hehe, I can never get through a breakfast without putting a lil’ nut butter on there!). Thanks for the recipe and inspiration!5 stars

    1. Hi Kenzie- So glad you enjoyed this smoothie bowl recipe! Sounds great with the cashew butter as well :)

  2. Hey – what can I replace the pineapple with? I’m allergic to it. I love the color of this smoothie bowl, could you suggest a color neutral alternative please ? x

    1. Hi Meg – If it were me, I might replace the pineapple with either papaya or honeydew melon. :)

    1. Hi Joanna – I did find an error in the calculation so fixed that. And this calculation does include the toppings, so you could always save more calories by omitting those. Most of the calories are coming from the frozen mango and pineapple though.

  3. All I can say is wow. I love mango but putting this together for breakfast this morning was a hit. I will definitely make this again. Thanks for sharing!5 stars

  4. Yummmmmmmmmm!  Perfect tonic to wake up in a happy, glorious and sunny mood.  While The granola was in the oven,  I cut up my mangos and pineapples yesterday and froze them.   This morning, it took less than 3 mins to make breakfast.  Delicious.  Am going to try the other smoothies you’ve posted in the next few weeks.5 stars

    1. This mango smoothie bowl will definitely brighten any morning! Glad you enjoyed it. And yes, the others are fab as well. :) x