Mango Smoothie Bowl
Bright, creamy, and packed with benefits — this mango & turmeric smoothie bowl is an anti-inflammatory, gut-healthy breakfast that fuels your morning.
Equipment
- 1 High-speed blender makes the smoothie bowl thick and creamy every time
- 1 Measuring Cups & Spoons ensures turmeric, chia, and liquid amounts are accurate
- 1 Cutting Board & Knife easy prep for fresh mango or banana.
- 1 Smoothie bowl or coconut serving bowl Presentation makes the difference — coconut bowls make recipes Instagram-ready and eco-friendly.
- 1 Long-handled spoon Perfect for scooping thick smoothie bowls without mess
- 1 Airtight jars for storage deal for storing overnight smoothie bases or meal-prep portions.
Ingredients
- For the Smoothie Base
- 1 cup frozen mango chunks
- 1 frozen banana
- 1 cup coconut milk or almond milk
- ½ tsp turmeric + pinch of black pepper for absorption
- 1 tsp honey or maple syrup optional
- Toppings
- Granola
- Chia seeds
- Fresh berries
- Shredded coconut
- Yogurt swirl or almond butter drizzle optional
Instructions
- 🥄 Instructions
- Add frozen mango, banana, coconut milk, turmeric, and honey into a blender.
- Blend until smooth and creamy.
- Pour into a bowl.
- Add toppings: granola, chia seeds, berries, and coconut.
- Optional: finish with yogurt swirl or almond butter drizzle.
- 📝 Recipe Notes
- Use frozen fruit for a thick, spoon-ready texture.
- For added protein, blend in 1 scoop of vanilla protein powder or Greek yogurt.
- Store base (without toppings) in a sealed jar in the fridge for up to 24 hours.
Notes
📝 Recipe Notes
- Use frozen fruit for a thick, spoon-ready texture.
- For added protein, blend in 1 scoop of vanilla protein powder or Greek yogurt.
- Store base (without toppings) in a sealed jar in the fridge for up to 24 hours.
