This healthy mango pineapple smoothie bowl recipe is perfect as a light, chilled breakfast or snack. The thick, tropical smoothie is served in a bowl and topped with granola, fruit and berries.
Smoothie bowls are perfect for hot summer days. The thick consistency is obviously delicious, but paired with the healthy colorful fruits, this ice-cold meal is the best way to start a day in the sun.
The trick to making a successful smoothie bowl is to make an extra thick smoothie. You don’t want it to have a liquid texture, as you would with a smoothie served as a drink. You also want to serve and eat it immediately, as the smoothie will melt quickly at room temperature.
If you want to be extra fancy, you can serve the smoothie bowl in a hollowed out pineapple. For a weekday breakfast, I just pour mine into a bowl!
To make this tropical mango and pineapple smoothie bowl, you will need frozen pineapple, frozen mango, frozen banana and almond milk (or other type of milk).
Using frozen fruit is key to achieve the right texture for a smoothie bowl. When they are blended, they will result in a thicker smoothie, suitable to eat with a spoon. If you use fresh fruit instead, the smoothie will have a much more liquid texture, and be better suited served as a drink.
You will also need a blender to process the smoothie. I use this one from Amazon.
Start by making the smoothie. Simply add frozen chunks of mango, pineapple and banana to a blender along with the almond milk.
Blend until the mixture has a smooth texture. You might have to stop the blender to push the fruit down the edges while it blends.
Pour the smoothie into a bowl to serve. Top with some of your favorite toppings, and serve immediately.
🥗 Serving suggestions
Here are some of my favorite ways to enjoy mango pineapple smoothie bowls:
With fresh fruits and berries: Add any chopped up fruits or berries on top of your smoothie bowl. I like to serve it with banana, kiwi, oranges, mango, pineapple, raspberries, blueberries or strawberries.
With nuts and seeds: Try to serve it with granola, roughly chopped walnuts, pumpkin seeds or chia seeds.
With yogurt: A plain Greek yogurt, or coconut yogurt, will give a little creaminess to the smoothie bowl.
With fresh herbs: A few mint or basil leaves can really lighten up the dish!
This smoothie bowl does not store well. As the blended fruit warms up towards room temperature, the texture will thin out until it reaches a drinkable consistency.
If you have leftover smoothie that you don’t want to serve straight away, it can be stored in a bottle or jug in a refrigerator for up to a day, and enjoyed as a beverage.
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📋 Frequently asked questions
Can I make the smoothie bowl more filling? – Absolutely. Add more toppings, such as a handful of granola or oats to make the meal more filling. You can also add some oats, protein powder or nuts to the blender to create a heartier dish.
Is this recipe allergy friendly? – Absolutely. It only contains banana, pineapple, mango and almond milk, and should therefore be suitable for most allergies and dietary requirements.
Mango Pineapple Smoothie Bowl
- 1 cup frozen mango (150 g)
- 1 cup frozen pineapple (150 g)
- 1 frozen banana
- 1/4 cup almond milk (60 ml)
- Start by making the smoothie. Simply add frozen chunks of mango, pineapple and banana to a blender along with the almond milk.
- Blend until the mixture has a smooth texture. You might have to stop the blender to push the fruit down the edges while it blends.
- Pour the smoothie into a bowl to serve. Top with some of your favorite toppings, and serve immediately.