Mango Colada Smoothie Bowl

A creamy, tropical smoothie bowl made with mango, banana, pineapple, and coconut milk — a sunshine-filled breakfast that tastes like summer in every spoonful!

 

About the Recipe

This mango colada smoothie bowl is one of my favourite ways to start a hot day. It’s naturally sweet, loaded with tropical flavours, and feels like dessert but is actually a wholesome, filling meal. I first made this during mango season when I had leftover fruit in the freezer — and it’s been on repeat ever since! Perfect for anyone who loves quick, nutritious, egg-free breakfast ideas.

Ingredients

• Frozen banana – ½ cup

• Mango chunks – ½ cup

• Pineapple chunks – 1 cup

• Coconut milk – ¾ cup to 1 cup (adjust for desired consistency)

  Fruits can be used fresh or frozen, but if using fresh, cut and freeze them for 2–3 hours for best consistency.

Instructions

1. Add the banana, mango, and pineapple to a blender jar.
2. Pour in the coconut milk and blend until smooth and creamy.
3. For a smoothie bowl, keep it thicker to hold the toppings. Add more milk if you prefer a thinner smoothie.
4. Pour into a bowl and top with kiwi slices, fresh mango, granola, and chia seeds.
5. Enjoy immediately or refrigerate until ready to serve.

Notes & Tips

• Frozen fruit makes the smoothie thick and creamy. If your fruit isn’t frozen, add a few ice cubes while blending.

• The banana and mango add natural sweetness — add honey or sugar only if you prefer it sweeter.

• Get creative with toppings — try nut butters, seeds, or toasted coconut flakes.

• Best served fresh, but can be refrigerated for up to 24 hours.

• This bowl is nutrient-dense and filling — perfect as a complete meal, not a light snack.

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