Mango Raspberry Smoothie Bowl
This mango raspberry smoothie bowl is cold, fruity, and easy to blend in just a few minutes. It’s made with frozen mango, raspberries, banana, almond milk, and a little splash of pomegranate juice for that bright, tart-sweet flavor.
I like this one because it’s more fun than a regular smoothie and you get to add lots of your favorite toppings. Pour it into a bowl, add a few extras, and you’ve got something that looks pretty but still takes almost no time.
The mango makes the base sweet and tropical, while the raspberries keep it from being too one-note. Add coconut, kiwi, chia seeds, banana slices, or fresh berries on top, and it’s ready for breakfast, brunch, or a light lunch.
Kim’s Tip for a Thick Smoothie Bowl
Use the mango and raspberries straight from the freezer. That’s what gives the smoothie bowl its cold, thick texture and keeps it spoonable.
Try not to add too much extra milk while blending. A little is fine if your blender needs help, but too much will thin it out and make it more like a regular smoothie.
Smoothie bowls are best right after they’re blended. Once they sit, the base starts to soften and the toppings don’t stay as fresh.
For more quick breakfast ideas, try our pineapple mango smoothie, strawberry banana smoothie, or greek yogurt berry smoothie.
How to Make a Mango Raspberry Smoothie Bowl
Blend the smoothie base: Add the banana, frozen mango, frozen raspberries, pomegranate juice, and almond milk to a blender or food processor. Blend until smooth and thick, making sure to scrape down the sides if the fruit gets stuck.
Pour it into a bowl: The mixture should be cold, creamy, and thick enough to eat with a spoon. If it’s too thick to blend, add a small splash of almond milk and blend again.
Add the toppings: Spoon the smoothie into a bowl, then add coconut flakes, kiwi slices, chia seeds, banana slices, fresh berries, sunflower seeds, or any of your other favorites.
Add the toppings just before serving and enjoy it while it’s still cold and thick.
Ingredients
Smoothie Bowl:
- 1 ripe banana
- 1 cup frozen mango
- ½ cup frozen raspberries
- 2 tablespoons pomegranate juice
- 1 cup almond milk
Optional Toppings:
- Coconut flakes
- Kiwi slices
- Chia seeds
- Banana slices
- Fresh berries
- Sunflower seeds
💌 Don't forget to save this recipe!
Instructions
- Add the banana, frozen mango, frozen raspberries, pomegranate juice, and almond milk to a blender or food processor. Blend until smooth and thick.1 ripe banana1 cup frozen mango½ cup frozen raspberries2 tablespoons pomegranate juice1 cup almond milk
- Pour the smoothie mixture into a bowl, and add desired toppings.
- Serve immediately.
Notes
- This is best served right after blending.
- For a thicker smoothie bowl, use the mango and raspberries straight from the freezer. Add a small splash of extra almond milk to thin out the mixture.
- To freeze, store the smoothie mixture without toppings in a freezer-safe container for up to 4 months. Thaw slightly and reblend before serving.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 smoothie bowl. Actual calories will vary.