Guava and Mango Smoothie Bowl (Print version)

Vibrant tropical blend of mango and guava with granola, coconut, and fresh berry toppings.

# What You Need:

→ Smoothie Base

01 - 1 cup ripe mango, peeled and diced
02 - 1 cup ripe guava, peeled and seeded
03 - 1 small banana, sliced and frozen
04 - 1/2 cup Greek yogurt
05 - 1/2 cup coconut water or almond milk
06 - 1 tablespoon honey or agave syrup

→ Toppings

07 - 1/2 cup granola, gluten-free
08 - 1/4 cup fresh mixed berries
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds
11 - Fresh mint leaves for garnish

# How to Make:

01 - Combine mango, guava, frozen banana, Greek yogurt, coconut water, and honey in a blender. Blend until very smooth and creamy.
02 - Pour the smoothie mixture into two serving bowls, using a spatula to create an even, smooth surface.
03 - Evenly distribute granola, fresh berries, coconut flakes, and chia seeds across each bowl.
04 - Garnish with fresh mint leaves and serve immediately.

# Expert tips:

01 -
  • It tastes like a tropical vacation in a bowl, yet takes barely ten minutes to pull together.
  • The contrast between the creamy smoothie base and crunchy toppings creates a textural experience that keeps you coming back.
  • It's naturally energizing without the afternoon crash, thanks to the fruit and protein balance.
02 -
  • The frozen banana is non-negotiable if you want thickness; regular banana creates a thin, disappointing consistency that tastes watered down.
  • Add toppings right before eating, not before, because even five minutes lets the granola absorb moisture and lose its essential crunch factor.
03 -
  • Slice and freeze your banana the night before so it's ready to grab, and the smoothie-making becomes genuinely effortless on busy mornings.
  • Buy coconut flakes in bulk and toast a big batch at once; they stay crispy in a jar for weeks and elevate any bowl or breakfast situation instantly.
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