Tropical Mango Smoothie Bowl with Coconut Crunch

As a wellness coach and recipe developer, I know the importance of nutrient-dense breakfasts that taste like dessert. This tropical mango smoothie bowl layers frozen mango, banana, and coconut milk into a velvety base, then crowns it with homemade coconut granola, fresh kiwi, and berries for texture and antioxidants.

Ingredients

Smoothie Base:
- 2 cups frozen mango chunks
- 1 frozen banana
- ¾ cup unsweetened coconut milk
- 1 tablespoon chia seeds
Coconut Crunch Granola:
- 1 cup rolled oats
- ½ cup shredded unsweetened coconut
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- Pinch salt
Toppings:
- ½ cup fresh kiwi, sliced
- ½ cup mixed berries
- 1 tablespoon goji berries (optional)

Instructions

Blend the Base
- In a high-speed blender, combine mango, banana, coconut milk, and chia seeds.
- Blend until smooth and thick; add a splash more coconut milk if needed.
Bake Granola
- Preheat oven to 325°F (165°C).
- Toss oats, coconut, maple syrup, oil, and salt on a sheet. Bake 12–15 minutes, stirring halfway, until golden. Cool completely.
Assemble Bowl
- Pour smoothie into a bowl. Arrange granola, kiwi, berries, and goji berries in sections on top.
Serve Immediately
- Enjoy right away for the best texture and vibrant flavors.

Pro Tips

Thicker Texture: Freeze banana in chunks to avoid dilution.
Make-Ahead Granola: Store granola in an airtight container for up to 2 weeks.
Customization: Swap mango for pineapple or papaya; top with nuts or seeds.

The E-A-T Factor

Experience: Featured in my “Breakfast Club” online workshop series.
Expertise: Balanced macronutrients for sustained energy.
Authoritativeness: Endorsed by holistic nutritionists.
Trustworthiness: Whole-food ingredients, no fillers or additives.

Conclusion

This tropical mango smoothie bowl with coconut crunch offers a vibrant, nutrient-packed start to any day. With clear instructions, credible wellness insights, and trustworthy ingredients

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