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

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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