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No. 0028 Global Free recipe

Tropical Mango Smoothie Bowl with Kiwi and Toasted Granola

Sunny mango and pineapple blend into a velvety golden base, then half the bowl is covered in homemade almond granola, with a stripe of kiwi, banana and shredded coconut in between. Sweet, tangy and crunchy in every spoonful, it tastes like a beach vacation and makes excellent use of freezer fruit.

4.7 from 773 cooks

Mango smoothie bowl with banana slices, kiwi chunks, shredded coconut and almond granola
Photo: Meli Di Rocco on Pexels
Prep
10 min
Cook
20 min
Total
30 min
Serves
2
Level
Easy
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Method 4 steps

  1. Heat the oven to 325 F. Toss the oats and almonds with the honey and coconut oil, spread on a lined sheet pan and bake for 18 to 20 minutes, stirring once, until golden and fragrant. Cool completely to crisp.

  2. Blend the frozen mango, pineapple and orange juice until thick and smooth, adding a splash more juice only if needed.

  3. Divide the smoothie between two bowls.

  4. Cover the lower half of each bowl with granola, lay a row of kiwi chunks and banana slices across the center and sprinkle the shredded coconut over the fruit.

Tap a step to mark it done.

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