Description
This vibrant Vegan Mango Smoothie Bowl is a refreshing and nutritious breakfast or snack option, combining frozen mango and banana for a thick, creamy texture reminiscent of ice cream. Enhanced with coconut milk and a hint of fresh ginger, it’s a tropical delight that’s both dairy-free and naturally sweet.
Ingredients
Scale
Fruit Base
- 2.5 cups mango, frozen chunks
- 1.5 bananas, frozen
Liquid and Flavoring
- 3/4 cup coconut milk (preferably Thai Kitchen for rich consistency)
- 2 oz water
- Pinch of fresh ginger, grated
Instructions
- Prepare the Ingredients: Gather all ingredients. Ensure the mango chunks and bananas are frozen to achieve the desired thick and creamy texture for the smoothie bowl.
- Blend the Fruits: In a high-speed blender, combine the frozen mango chunks, frozen banana pieces, grated fresh ginger, coconut milk, and water. Blend until smooth and creamy. You may need to stop and scrape down the sides or add a little more water if the mixture is too thick to blend.
- Check Consistency: Once blended, check the texture. It should be similar to a soft-serve ice cream — thick yet spoonable. Adjust by adding small amounts of water or coconut milk if necessary, blending again.
- Serve the Smoothie Bowl: Pour the smoothie into serving bowls immediately to enjoy the creamy texture at its best. Optionally, top with fresh fruit, nuts, seeds, or granola for added texture and flavor.
Notes
- Using frozen mango and bananas is essential for the thick, ice cream-like texture that’s signature to smoothie bowls.
- Fresh grated ginger adds a zingy depth, but you can adjust the amount according to taste or omit if preferred.
- Thai Kitchen coconut milk is recommended for its richness, but any creamy coconut milk can be used.
- This smoothie bowl is best consumed immediately to maintain the thick texture; if it sits too long, it may become watery.
- Feel free to customize toppings with your favorite nuts, seeds, or fresh fruit for extra nutrition and crunch.
