Recipe: Mango Smoothie Bowls

Cool off with a refreshing bowl of mango, coconut, and crunchy toppings.

Photo by Asia Bradlee

Photo by Asia Bradlee

Anyone with an Instagram account knows that smoothie bowls are incredibly photogenic. Even better, they’re not just beautiful to look at—nutrient-rich smoothie bowls are also a refreshing option for breakfast, lunch, or dinner.

This mango smoothie bowl recipe is easy to throw together on hot days, and can be customized to include any add-ins or toppings you like. We suggest chia seeds for a heart-healthy boost of omega-3s; antioxidant-packed raw cacao powder; or spirulina for plant-based protein, vitamin B, and beta-carotene. You can also add nuts or nut butter, more fruit, or even some leafy greens, such as spinach or kale.

As for the fruit, try buying fresh mangos, chopping them up, and freezing them yourself. This will create a riper and sweeter smoothie bowl. Lychee is a Chinese fruit that pairs well with the tropical flavors of coconut and mango. It can be found at any Asian specialty store, and many local chains. We found ours at a nearby Market Basket.

Makes one smoothie bowl

2 cups frozen mango
1 cup coconut milk
2 Tbsp chia seeds
1 cup rolled oats
1/2 cup shredded, unsweetened coconut, plus more for topping
1 Tbsp coconut oil
1 can lychee
1 kiwi


Preheat the oven to 350 degrees.

To make the coconut granola, combine the oats, coconut, and coconut oil in a bowl. Spread the mixture on a baking sheet lined with aluminum foil or parchment paper. Bake for about 15 minutes, or until golden brown. Set aside to cool.

Blend the mango, chia seeds, and half of the coconut milk. The smoothie should be thick, so slowly add the remaining coconut milk, stopping before it gets too watery.

Pour the smoothie into a bowl. Peel and slice the kiwi and drain the can of lychee. Arrange the fruit atop the smoothie bowl, along with the coconut granola and a sprinkle of additional coconut.

Eat immediately, to be sure the smoothie bowl doesn’t melt.