Tropical Mango Coconut Smoothie Bowl

Living in Portland means I wake up to gray skies more often than not, so I created this smoothie bowl to bring a little tropical sunshine to my mornings. The frozen mango makes it thick and creamy like soft-serve ice cream, while the coconut adds this rich, dreamy flavor that makes me feel like I’m having dessert for breakfast. My kids call it ‘sunshine in a bowl’ and honestly, they’re not wrong!

aka Sunshine in a Bowl

Ingredients

• 2 cups frozen mango chunks
• 1/2 cup canned coconut milk (full-fat)
• 1/2 frozen banana
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup

Toppings:

• 1/4 cup fresh blueberries
• 1/4 cup sliced fresh strawberries
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons granola
• 1 tablespoon hemp seeds

Instructions

1. Blend the base: In a high-speed blender, combine frozen mango, coconut milk, banana, chia seeds, vanilla, and maple syrup. Blend until completely smooth and thick, about 1-2 minutes.
2. Check consistency: The mixture should be thick enough to eat with a spoon. If too thin, add more frozen mango; if too thick, add a tablespoon more coconut milk.
3. Serve immediately: Divide between 2 bowls and arrange toppings in colorful sections on top.
4. Add final touches: Sprinkle with hemp seeds and serve with a spoon. Enjoy immediately while cold and thick.

Tips

• Freeze fresh mango chunks overnight for the best texture
• Use the thick cream from the top of a chilled coconut milk can for extra richness
• Prep toppings the night before for a super quick morning
• Try adding a handful of spinach for extra nutrients – you won’t taste it!