Detox from all the indulgences of the weekend with this Mango Smoothie Bowl. Mango, pineapple, banana, coconut water, granola crumbs, coconut flakes, and chia seeds. The most tropical breakfast you’ll ever enjoy.
Growing up, it seemed like everyone had a mango tree. This was normal for Hialeah…actually, this was normal for all of Miami. Oh wait, it still is.
Having a mango tree in your backyard is like part of your loan documents when you close on a house. There’s a disclosure that says “Congratulations, you’re now the owner of a house AND a mango tree.”.
That statement is almost true.
With mangoes just a few feet away, imagine how many amazing things can be made in the kitchen. My parents would just peel and eat but my brain goes into overdrive with all the things I can make with mango. Smoothies, popsicles, cheesecake, sauce, salad, arroz con mango (Ha!)…the possibilities are endless. And delicious. This brings me to this recipe – a delightfully sweet + tropical smoothie bowl.
Why a mango smoothie bowl and not a mango smoothie? Well, it’s been proven that us humans are more satisfied when we actually chew our food rather than drink it. Not knocking juicing or smoothies in any way but when you drink a smoothie, it’s almost like your brain does not “register” that it’s having a meal. Chewing, on the other hand, gives your brain time to catch up because it takes you more time to actually digest what you’re eating. It’s all a mental thing.
Just like colorful food too. We all eat with our eyes so you always want your meals to have a balance of color. Beautiful reds, yellows, greens, they bright up a plate and in turn, allow you to truly enjoy what you’re seeing as you are eating. Again, it’s all a mental thing.
Additionally, the combination of fruits and ingredients used in this mango smoothie bowl are great for detox.
- Mangoes have antioxidants, fiber, and vitamin C.
- Pineapples, also rich in vitamin C, are a natural diuretic helping your the body eliminate water in a natural way.
- Bananas are a great source of potassium and help with consistency so the smoothie is thick enough to eat.
- Coconut water has electrolytes and minerals that help to replenish dehydration. Goodbye hangover!
- As for toppings, I added a few pieces of mango and sliced banana but you can top it with whatever colorful fruits you have at hand. I also crushed a Kashi Chocolate Almond & Sea Salt granola bar (but you can use regular granola instead), chia seeds which have antioxidants, fiber, and a decent amount of protein and finally, coconut flakes because I’m in love with the coco.
Aside from the fact that you are chewing this mango smoothie which is triggering digestion and fullness, you’re also detoxing your body after a weekend of cookies, brownies, pork belly, pizza, wings, and beer (amongst other things). You know what I’m talking about! You indulge on the weekends because life is short blah blah blah and then you’re super bloated on Monday morning. I do this all the time. I live for my weekend treats so I make sure my weekdays are as balanced as possible. It’s the only way to live. TIP: Measure, prep, and freeze the fruit in separate ziplock bags the night before so you’ll have it ready to go in the morning. You can do it!
Mango Smoothie Bowl
- 1 1/2 cup frozen mango chunks
- 1/2 cup frozen pineapple chunks
- 1/2 banana
- 1 cup coconut water
- Toppings: sliced bananas, chunks of mango (or any fruit), coconut flakes, crushed granola, or chia seeds
- Add the coconut water first, then mango, pineapple, banana into a blender. Blend on high for one minute, until thick and creamy consistency.
- Pour into a bowl and add your toppings.
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