Mango Orange Banana Smoothie Bowl

This smoothie bowl was born out of necessity. I had three oranges, a mango that was about go bad and pomegranate seeds that were also on their way out.

I’d like to think that it’s one of my better inventions. I originally thought about putting granola in the middle, but I’ve been doing a lot of granola-centric bowls recently. So I swapped in an old favorite, toasted coconut, instead.

My favorite part about making this bowl was cutting the mango for the top. Believe it or not, I didn’t know how to cut mango into thin slices before this. So this morning when I got up, I googled a tutorial on my phone.

A woman from the National Mango Board (yes, that’s a thing) taught me how to do it. It’s super easy and I would encourage everyone to try it soon. It reminds me of slicing an avocado.

Here’s an I need to use up a pound of fruit in my apartment smoothie-bowl-making song. Enjoy!

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


1/2 cup frozen mango cubes
1 orange, peeled
1 banana
1/3 cup almond milk
1/4 cup fat-free Greek yogurt, or more if you like your smoothie thicker
sliced mango, pomegranate seeds, chia seeds and toasted coconut for topping


Blend all the ingredients in a blender on high until smooth. Top with sliced mango, pomegranate seeds, chia seeds and toasted coconut.

If you’re like me and need a mango-cutting tutorial, here’s a good one. I watched it this morning before getting out of bed.

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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