Mango Pineapple Banana Smoothie Bowl

I usually look around online for inspiration for smoothie bowls. But sometimes, a good idea will just come to me. Especially when I’m trying to think of a way to use the 10 pounds of fruit I buy at the market each week to make them. Necessity is the mother of invention, and all that.

I made this smoothie bowl partly because I wanted to cut a kiwi into a flower again, and partly because I had stacks on stacks of raspberries and blackberries in my fridge. I also missed tropical fruit combos, so I decided to make a mango-pineapple-banana smoothie for the base.

The result looked pretty and it was delicious. I would recommend toasting the shaved coconut if you have time because it adds another layer to the flavor profile in the bowl.

On an unrelated note, I just discovered the musician Gallant yesterday and he’s really, really good. I knew it was fate when I saw that he had a song called “Bourbon.”

Mango Pineapple Banana Smoothie Bowl (from me, to you)


1 cup chopped frozen mango
1/2 cup chopped pineapple
1 banana
1 cup almond milk
1/2 cup lowfat yogurt
blackberries, raspberries, toasted shaved coconut, granola and kiwi for topping


Blend all the ingredients in a blender on high until smooth. Pour into a bowl and top with the blackberries, raspberries, toasted shaved coconut, granola and kiwi. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
This entry was posted in Breakfast, Smoothie Bowls, Uncategorized, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

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