Tropical Coconut Mango Smoothie Bowl
A vibrant and vitamin-rich smoothie bowl combining juicy mango, sweet pineapple, creamy coconut milk, and crunchy chia seeds. Perfect for a healthy breakfast or a light snack, ideal for summer meals.
🛒 Ingredients
2 servings
- 1 ½ cups frozen mango, cubed
- 1 cup frozen pineapple chunks
- ¾ cup canned coconut milk
- ⅓ cup natural pineapple juice
- 2 tablespoons chia seeds
- 1 tablespoon honey or agave
- Ice cubes (as needed)
- For garnish: homemade granola, shredded coconut, sliced almonds, fresh fruit (kiwi, blueberries)
Watch the original video
Watch on TikTokDirections
- 1
Pour the coconut milk and pineapple juice into a high-speed blender.
- 2
Add the frozen mango and pineapple cubes, along with 1 tablespoon of chia seeds.
- 3
Add the honey and blend until creamy, neither too liquid nor too thick (the texture should hold on a spoon).
- 4
If too liquid, add ice cubes or additional frozen mango.
- 5
Pour the mixture into a bowl.
- 6
Garnish generously with granola, the remaining 1 tablespoon of chia seeds, shredded coconut, almonds, and fresh fruit of your choice.
- 7
Serve immediately with a spoon and enjoy without delay.
💡 Chef's Tip
For a perfect texture, use frozen fruits rather than fresh — they make the smoothie thicker and richer. You can prepare the smoothie the day before and store it in the refrigerator for a maximum of 24 hours.
