Mango Spinach Smoothie Bowl
A thick, spoonable smoothie bowl of frozen mango, banana, spinach and yogurt, topped with granola, seeds and fresh fruit.
A smoothie bowl is really a smoothie that has decided to sit down and stay a while. Blended thicker than a drink, it can hold toppings, which means you get crunch and texture in every spoonful instead of just sipping. Frozen mango is the star here, sweet and tropical, with a handful of baby spinach blended in so smoothly you will hardly notice it beyond the color.
We like to keep a bag of frozen mango and a few sliced, frozen bananas in the freezer specifically for mornings like this. Everything comes together in one blender in about five minutes, and the toppings are wherever your pantry takes you: toasted coconut, hemp seeds, a spoon of nut butter, or whatever fresh fruit is in season.
Mango Spinach Smoothie Bowl
Ingredients
- 1 1/2 cups frozen mango chunks
- 1 frozen banana, sliced
- 1 packed cup baby spinach
- 1/2 cup plain Greek yogurt
- 1/3 to 1/2 cup milk or unsweetened almond milk
- 1 teaspoon lime juice
- 1/2 cup granola
- 1 tablespoon chia or hemp seeds
- 2 tablespoons unsweetened coconut flakes
- Fresh berries, kiwi or sliced mango, for topping
Method
- Add the milk and spinach to the blender first and blend for 15 seconds until the spinach is broken down. Starting with the liquid helps the blades move.
- Add the frozen mango, frozen banana, yogurt and lime juice.
- Blend on low, using the tamper or stopping to stir, until the fruit begins to break down. Then increase to high and blend until thick and completely smooth.
- If the blender stalls, add milk one tablespoon at a time. The goal is soft-serve thickness, much thicker than a drinkable smoothie.
- Scoop the mixture into two chilled bowls and smooth the top with the back of a spoon.
- Arrange the granola, seeds, coconut and fresh fruit in rows or clusters over the top.
- Serve right away while it is still frosty.
Kitchen notes
- Chill your bowls in the freezer for 10 minutes so the smoothie stays thick longer.
- Use as little liquid as possible; you can always add more but you cannot take it out.
- Prep freezer packs of mango, banana and spinach in zip-top bags so the morning routine is just dump and blend.
Ways to vary it
If you do not have a high-powered blender, let the frozen fruit sit for 5 minutes before blending, and cut the banana into small coins before freezing. Swapping the yogurt for silken tofu or a plant-based yogurt keeps the bowl creamy and dairy-free.
Keeping & reheating
Smoothie bowls are best eaten immediately. Leftover base can be frozen in an ice cube tray and re-blended another day with a splash of milk.
This recipe shares general cooking information and is not medical or nutrition advice. Please check ingredient labels for allergens. Read our full disclaimer.
