Mango Smoothie Bowl

June 8, 2017

This mango smoothie bowl is vegan and paleo-friendly, and is loaded with nutrients. The zesty tropical flavors in this smoothie bowl are delicious.

Mango Smoothie Bowl

This mango smoothie bowl is super easy and full of fresh tropical flavors that will transport you to the beach in minutes. This tropical mango smoothie bowl is vegan, paleo-friendly, and loaded with vitamins, minerals, and fiber.

I love smoothie bowls because they’re more filling with the toppings, and you get that crunchy textural element that many people miss when drinking a smoothie for breakfast.

This mango smoothie bowl is super easy to throw together, and has sweet, zesty, and tangy notes from the orange, mango, lime, and banana, and a fantastic tropical flavor from the coconut milk and coconut oil. Definitely try increasing the immunity ammunition by adding the goji, probiotic powder, and frozen cauliflower boosters.

For those of you who haven’t tried adding frozen cauliflower to your smoothies, get on board! You won’t even know it’s in there. Our taste buds are temperature sensitive, so we can’t taste the full dimension of flavors when you get your smoothie really cold. So, 1/2 cup of frozen raw cauliflower or broccoli slips into any blend unnoticed. I promise!

I’ve chosen papaya, pineapple or banana and coconut for the toppings to intensify the tropical trip, and hemp seeds for more anti-inflammatory ammo. But, you could top this mango smoothie bowl with anything that takes your fancy.

KitchenAid Pro Line Series Blender

I created this mango smoothie bowl for KitchenAid® blenders.

I have been delighted to receive so many emails from those of you who’ve purchased the blender and are loving it! It’s certainly the best blender I’ve ever used, and I own almost every blender on the market. I should do a facebook live one day showing you my blender closet!

And, because this blender has the most power the blade, it blends up your smoothies more quickly than other machines, and the texture is just incredible. So so smooth. You can either use the smoothie setting to make your smoothies or use the variable speed dial to completely control your blend. One of my favorite features is the pulse switch which gives you an extra boost of power at any speed. It’s awesome!

Learn more about the KitchenAid Pro Line Blender.

Leave a comment below and let me know what you think of this mango smoothie bowl.

Your feedback is important, and it helps me decide which recipes to post next for you.

I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Mango Smoothie Bowl

This mango smoothie bowl has a delicious tropical flavor that is just delicious. This recipe is gluten-free, vegan, allergy-free, and paleo-friendly, and makes an awesome breakfast or sweet treat. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Tess Masters



optional boosters:

  • 1/4 cup (30g) frozen raw cauliflower
  • 2 tablespoons goji berries
  • 1 teaspoon probiotic powder (the contents of 2 capsules)


  • 1 cup (160g) diced fresh pineapple or papaya (or 1 sliced banana)
  • 1/4 cup (15g) coconut flakes
  • 2 tablespoons shelled hemp seeds


  1. Throw the coconut milk, oranges, coconut oil, lime zest, lime juice, cardamom, and goji berries, frozen cauliflower, and probiotic powder (if using) into your KitchenAid® Pro Line® Series blender container, secure the lid, and blast on high for about 30 seconds, until the mixture is completely pulverized and smooth.
  2. Scrape down the sides of the blender container with the flex edge of the tamper. Add the frozen mango and banana, secure the lid, remove the center lid cap, and insert the tamper. 
  3. Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen. (It should be a thick consistency like frozen sorbet.)
  4. Using the flex-edge spatula, guide the frozen mixture evenly into two breakfast bowls, and top with sliced fruit, shaved coconut, and hemp seeds. Enjoy immediately. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak