Tropical Mango Smoothie Bowl

by Liren Baker on July 29, 2024 | 0 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.

Tropical Mango Smoothie Bowl – Bursting with mangoes and topped with your favorite tropical fruits, this tropical smoothie bowl is ideal for a refreshing breakfast, snack, or healthy treat!

Jump to Recipe Print Recipe

Tropical Mango Smoothie Bowl – For the ultimate refreshing treat, blend up a tropical smoothie bowl with sunny mangoes! Top with your favorite tropical fruits for a wholesome breakfast, snack, or healthy treat!

This is a sponsored post written by me on behalf of Safeway and The National Mango Board. All opinions are 100% mine.

How to Make Tropical Smoothie Bowl with Mango topped with fresh mango, golden berries, and shredded coconut.

As a little girl, returning to school brought all kinds of feelings. Excitement (and jitters!) for the year ahead. Sadness for another summer come and gone. Joy that comes from the scent of newly sharpened pencils and a fresh box of crayons. But perhaps one of the fondest feelings of all was the anticipation of a special after-school treat with mom: a sundae.

When it came time for my own kids, the after-school treat was also something cold and sweet, but instead, it came in the form of a smoothie or smoothie bowl. When you start school in mid-August, it’s the perfect reward after a hot day at school, topped with tons of fresh fruit and granola!

Before we know it, school will be here again, along with all the same feelings (even for me!). And this year, there will be lots of smoothie bowls — Tropical Mango Smoothie Bowls!

Tropical Mango Smoothie Bowl with Mango topped with fresh mango, golden berries, and shredded coconut.

Mangoes: The Versatile Fruit!

By now, you know that mangoes have a special place in my heart. Well, the love for mangoes must be genetic. My children have inherited my insatiable appetite for mangoes. When they’re in season, my daughter has a mango nearly every day, happily scooping the sweet flesh from the skin. I pack sliced mangoes in my son’s school lunches. We throw them into smoothies, they showcase desserts like mango float, toast with sparkling mango floats and are even delicious in savory applications, like Honey Mustard Citrus Chicken with Mango Chutney and mango salsa! And I’m so excited to share with you how incredible they are in this tropical smoothie bowl.

When I was a little girl growing up in New York, mangoes were a once in a while treat, but these days, we are lucky to have access to mangoes nearly all year round. The varieties vary depending on the time of year, and towards mid-summer and into the start of the school year, there are two mangoes in particular that are plentiful: Kents and Keitts. Full of folate and fiber, I love making mango smoothie bowls that take advantage of their excellent nutritious content.

These bowls are full of Vitamin C and potassium, and while I make them with Kents and Keitts mangoes that I find at my local Safeway in the late summer months, you can use any sweet mango you can find any time of the year! Be sure to check out The National Mango Board for a wealth of information on the health benefits of mangoes, learn which varieties are in season, and find recipes to inspire you.

How to Pick a Ripe Mango

You should know that Kent and Keitt mangoes have a beautiful green skin, sometimes with a blush, and contrary to many other mango varieties, their skin stays green, even when ripe. So, how do you know a mango is ripe? Gently press them with your fingers. When they begin to give, and are no longer hard to the touch, the mangoes are golden and ripe on the inside!

Mangoes scored and sliced on a cutting table.

How to Make Tropical Smoothie Bowls with Mango

To make these smoothie bowls, I use a combination of fresh and frozen mangoes – I love to buy my mangoes in bulk and once they are ripe, I freeze some for smoothies and smoothie bowls. If you want to skip this step, you can purchase frozen mangoes, but I like to do it myself so I know just how sweet my fruit are before freezing. The combination of fresh and frozen mangoes contribute to the lovely texture; you need some frozen fruit to make it frosty and thick, but if you use all frozen, it will be too thick. It’s all about balance.

The mangoes goes into a blender, along with a ripe banana for extra creaminess. I add a touch of juice to help everything blend – I love a peach juice if I can find it, but apple juice is a nice, neutral juice that also won’t mask the mango flavor. Pineapple juice works, too

Once everything is blended, I transfer the mixture into a bowl and keep it in the freezer while I prep my toppings: more sliced mangoes, tart kiwis and golden berries, dragon fruit, shredded coconut, and some hemp seeds. I also like to add a few small leaves of mint leaves, for a surprising bite of freshness, but this is optional. Granola is great when I need it to be hearty, but you can also add other nuts and seeds. Have fun with your toppings!

Top your bowl with your fruit and enjoy – it’s delicious any time of day – from breakfast to dessert!

Tropical Mango Smoothie Bowl ready for toppings.

More Mango Recipes

Mango Float (Crema de Mangga)
Sweet Coconut Sticky Rice with Mango
Mango Coconut Tapioca Pudding

Tropical Smoothie Bowl in a white bowl topped with fresh mango, golden berries, and shredded coconut.

Disclosure: This post was created in partnership with Safeway and The National Mango Board. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.