This refreshing and healthy mango smoothie bowl is made with only a handful of ingredients, and takes less than 10 minutes to put together. It makes a delicious breakfast or snack, especially on hot summer days.
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Mango is such a delicious summer fruit, and this yogurt and mango smoothie bowl is such a tasty way to enjoy it!
Why we love this recipe
- Easy Recipe – just chop, blend and serve!
- Quick and healthy breakfast.
- Easily adapted to vegan – use dairy free milk and dairy free yogurt
- Gluten free
- No bananas in it! My family just aren’t fans of bananas in smoothies.
- It also makes a refreshing and cooling summer snack – my toddler son loves it any time of the day.
Ingredients
- Mango – I have made this smoothie bowl with Kensington Pride, Calypso and R2E2 mangoes. If you are in the UK, Kent or Tommy Atkins work well, and in America Tommy Atkins. Basically, any ripe mango that is available to you should work in this smoothie!
- Yogurt – plain Greek yogurt is the best. If you only have plain yogurt in, that will work too, but your smoothie bowl might not be as thick.
- Ground cinnamon – a pinch of cardamom would work well instead.
- Turmeric – for taste and added colour. This is totally optional.
- Sweetener – maple syrup or honey – if needed. If your mangoes are really ripe you may not need any added sugar.
- Lime juice – this is optional, but adds a lovely sharp contrast to the sweet mango.
FAQ
How can I make my smoothie bowl thicker?
Use slightly less liquid, or add a spoonful of chia seeds or oats. Adding lime juice to this smoothie helps thicken the texture too.
How can I thicken a smoothie without banana?
As above, a spoonful of oats or chia seeds added with the other smoothie ingredients and then blended until smooth will help thicken the smoothie.
What does yogurt do in a smoothie?
Yogurt adds a delicious creamy texture to a smoothie, and it adds protein too, especially if you use Greek yogurt.
What kind of yogurt is best for smoothies?
I love Greek yogurt. It is thicker and creamier than other yogurt, and that extra protein it provides help keep you full for longer, ideal when you have this smoothie for breakfast!
Can I make this smoothie bowl ahead?
No, I recommend eating this mango smoothie as soon as it is made.
Smoothie Topping Ideas
- Thin slices of fresh mango and a couple of fresh mint leaves.
- Sprinkle over a handful of granola (this healthy granola goes very well).
- Sprinkle over some seeds – chia, linseeds or sunflower seeds are my favourite.
- Add a spoonful of activated buckwheat groats (the picture at the top of the post has buckwheat groats with chia seeds)
My Recipe Tips
- Use a ripe, in season mango for maximum flavour.
- To test the mango is ripe: squeeze the mango gently, a ripe mango will give slightly. If it’s hard, it isn’t ripe.
- The sweetener is optional, and I would suggest you look for ripe sweet mangoes and then you shouldn’t need any sweetener. Blend the smoothie and have a taste before adding the maple syrup or honey.
- Dairy free: use a dairy free yogurt and dairy free milk or water if needed to thin it slightly.
- Vegan: use dairy free yogurt, thin with dairy free milk or water & sweeten with maple syrup, if needed.
- 3 ingredients: if you want something even simpler, mango, yogurt and a pinch of cinnamon makes a delicious smoothie bowl too.
- Make the smoothie into a drink: add a little water or milk of choice to the smoothie bowl to thin it.
More easy and healthy breakfast recipes for you
This post was originally published in January 2020 and has been updated with new images and text. The recipe remains the same.
Mango Smoothie Bowl
Author: Robyn
This easy and refreshing Mango smoothie bowl with yogurt is a delicious healthy breakfast or dessert
Ingredients
- 2 ice cubes
- 1 Mango peeled and roughly diced
- 55g (¼c) plain Greek yogurt dairy or dairy free
- Small pinch cinnamon
- Small pinch turmeric
- 1-2 tsp maple syrup or honey, optional
- Squeeze fresh Lime juice
Instructions
- Roughly bash the ice cubes by placing them in a tea towel, folding the towel over and then bashing with a rolling pin.
- Place the crushed ice cubes, mango, yogurt, spices and maple syrup/honey if using into a blender and blend until smooth.
- Add a little splash of water or milk if it’s too thick – you want the mixture to just hold its shape.
- Stir in the lime juice, pour into 2 bowls and serve straight away.
Notes
Mango:
- Use a ripe, in season mango for maximum flavour.
- To test the mango is ripe: squeeze slightly, a ripe mango will give slightly. If it’s hard, it isn’t ripe.
- Mango varieties: I have made this smoothie bowl with Kensington Pride, Calypso and R2E2 mangoes. If you are in the UK, Kent or Tommy Atkins work well, and in America Tommy Atkins. Or any other ripe variety of mango I have missed that is available to you!
Nutrition
Calories: 93kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 4mgSodium: 15mgPotassium: 246mgFiber: 2gSugar: 18gVitamin A: 1154IUVitamin C: 41mgCalcium: 54mgIron: 1mg
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Katerina says
This sounds really simple and delicious, for breakfast or a snack. We make something similar but as a mango smoothie, with the addition of some milk. I love adding cinnamon to fruit milkshakes, I feel it really lifts the fruity taste profile!
Robyn says
Thank you Katerina, yes I feel the same about cinnamon – I have only just discovered it but will be adding it to a lot of fruit dishes in the future!