Guava and Mango Smoothie Bowl (Printable)

A refreshing tropical bowl blending ripe guava and mango with yogurt, topped with granola, berries, and coconut for a nourishing breakfast.

# What You'll 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 or coconut yogurt for vegan option
05 - 1/2 cup coconut water or almond milk
06 - 1 tablespoon honey or agave syrup, optional

→ Toppings

07 - 1/2 cup granola, gluten-free if needed
08 - 1/4 cup fresh mixed berries including blueberries, strawberries, and raspberries
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds, optional
11 - Fresh mint leaves for garnish, optional

# How to Make It:

01 - Combine mango, guava, frozen banana, yogurt, coconut water or almond milk, and honey or agave syrup in blender. Blend until very smooth and creamy.
02 - Pour smoothie base evenly into two serving bowls, using a spatula to smooth the top surface.
03 - Evenly distribute granola, fresh berries, coconut flakes, and chia seeds over each bowl.
04 - Garnish with fresh mint leaves if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like a vacation in a bowl but comes together faster than your morning coffee.
  • The contrast between creamy base and crunchy toppings keeps every spoonful interesting and satisfying.
  • You can prep it in 10 minutes, making it perfect for mornings when you're running late but refuse to skip breakfast.
02 -
  • Frozen bananas are non-negotiable—they're what creates that thick, luxurious texture without diluting the flavor with ice.
  • Don't over-blend; you want smooth, not separated—stop as soon as everything is combined.
03 -
  • Slice and freeze your banana the night before so you're never caught without it—frozen bananas are the foundation.
  • Toast your granola in a dry pan for two minutes just before serving if you want it extra crispy and warm against the cold base.
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