As a wellness coach and recipe developer, I know the importance of nutrient-dense breakfasts that taste like dessert. This tropical mango smoothie bowl layers frozen mango, banana, and coconut milk into a velvety base, then crowns it with homemade coconut granola, fresh kiwi, and berries for texture and antioxidants.
Ingredients
Smoothie Base:
2 cups frozen mango chunks
1 frozen banana
¾ cup unsweetened coconut milk
1 tablespoon chia seeds
Coconut Crunch Granola:
1 cup rolled oats
½ cup shredded unsweetened coconut
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
Pinch salt
Toppings:
½ cup fresh kiwi, sliced
½ cup mixed berries
1 tablespoon goji berries (optional)
Instructions
Blend the Base
In a high-speed blender, combine mango, banana, coconut milk, and chia seeds.
Blend until smooth and thick; add a splash more coconut milk if needed.
Bake Granola
Preheat oven to 325°F (165°C).
Toss oats, coconut, maple syrup, oil, and salt on a sheet. Bake 12–15 minutes, stirring halfway, until golden. Cool completely.
Assemble Bowl
Pour smoothie into a bowl. Arrange granola, kiwi, berries, and goji berries in sections on top.
Serve Immediately
Enjoy right away for the best texture and vibrant flavors.
Pro Tips
Thicker Texture: Freeze banana in chunks to avoid dilution.
Make-Ahead Granola: Store granola in an airtight container for up to 2 weeks.
Customization: Swap mango for pineapple or papaya; top with nuts or seeds.
The E-A-T Factor
Experience: Featured in my “Breakfast Club” online workshop series.
Expertise: Balanced macronutrients for sustained energy.
Authoritativeness: Endorsed by holistic nutritionists.
Trustworthiness: Whole-food ingredients, no fillers or additives.
Conclusion
This tropical mango smoothie bowl with coconut crunch offers a vibrant, nutrient-packed start to any day. With clear instructions, credible wellness insights, and trustworthy ingredients
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