Peach Mango Smoothie Bowl with Blackberries

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I read a few weeks ago that a big portion of the Southern peach crop was destroyed this year due to an unseasonably warm winter and a spring freeze. I felt bad for the Southerners and for myself. Peaches are my favorite summer fruit.

Then I saw some Georgia peaches at a local farmers’ market on Sunday and I breathed a sigh of relief. I think I rationally knew that peaches would appear, but a part of me went to the worst case scenario and pictured them being completely gone. Or, they’d show up at the market ugly and deformed.

Luckily, neither case ended up happening. The peaches that I bought are tender and juicy, perfect for salads, toast, and smoothie bowls.

This morning I made a bowl with fresh peaches and frozen mangos. I like combining fresh and frozen fruit in smoothies because it gives it a thicker texture. If you want a *highly* drinkable smoothie, consider using only whole fruit. It makes the mixture thinner and easier to sip through a straw.

I topped the bowl with blackberries, strawberries, chia seeds, almonds, and a sprinkle of cherry pomegranate granola that I’m obsessed with. If you haven’t checked out Made Fare Co‘s products, you really should. I’ve only tried cherry pomegranate and lemon blueberry but I want to try all their flavors.

ANYWAY. If you happen to find peaches at the grocery store, make this smoothie bowl. Also, stay tuned because I’m about to post a gazillion peach-themed recipes over the next few weeks.

Here’s a song that reminds me of this bowl. It’s also good for days when all you want to do is lay outside on a large quilt reading the fourth Elena Ferrante novel and eating farmers’ market strawberries.

Peach Mango Smoothie Bowl with Blackberries (from me, to you)


1 cup frozen mango
1 peach, sliced into thin pieces
1/2 cup unsweetened almond milk
1/4 cup nonfat Greek yogurt
strawberry slices, peach slices, sliced almonds, blackberries, chia seeds, and granola for topping


Blend the frozen mango, half of the peach slices, almond milk, and Greek yogurt in a blender on high until smooth. Pour into a bowl and top with the strawberry slices, peach slices, sliced almonds, blackberries, chia seeds, and granola. 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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