Mid-Ripe Mango and Coconut Vegan Smoothie Bowl

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy, tropical vegan smoothie bowl blending mid-ripe mangoes with coconut milk and topped with crunchy granola and fresh berries. This Middle Eastern recipe (vegan), ready in about 10 minutes, blends mid-ripe mango, peeled and chopped, coconut milk (full fat), frozen banana, sliced into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 350 calories and feeds 2, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups mid-ripe mango, peeled and chopped
• 1 cup coconut milk (full fat)
• 1 medium frozen banana, sliced
• 1 tbsp maple syrup
• 1 tbsp chia seeds
• 1/2 cup granola
• 1/4 cup fresh blueberries
• 2 tbsp toasted coconut flakes

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Instructions

1. Step 1: In a high-speed blender, combine 1 1/2 cups peeled and chopped mid-ripe mango, 1 cup full-fat coconut milk, 1 medium frozen banana sliced, 1 tbsp maple syrup, and 1 tbsp chia seeds. Blend until smooth and creamy.
2. Step 2: Pour the smoothie mixture into a bowl, smoothing the top with the back of a spoon.
3. Step 3: Sprinkle 1/2 cup granola evenly over the top, followed by 1/4 cup fresh blueberries and 2 tbsp toasted coconut flakes for texture and flavor contrast.
4. Step 4: Serve immediately for a refreshing vegan breakfast or snack.