This smoothie bowl is like summer in a spoon. It’s thick, cold, fruity, and just sweet enough. The combo of mango and peach is bright and juicy, and when you top it with granola and coconut? Total texture heaven. Perfect for mornings when you want something refreshing but filling.
🍽️ What You’ll Need
- 1 ripe peach, peeled and sliced
- 1 ripe mango, peeled and chopped
- 1 frozen banana
- ¼ cup plain Greek yogurt (or non-dairy yogurt)
- ¼ cup milk (or non-dairy milk)
- Optional: 1 tsp honey or maple syrup
Toppings:
- Sliced fresh peach or mango
- Granola
- Shredded coconut
- Optional: chia seeds, hemp seeds, sliced banana
❤️ Why I Love This Recipe
I started making this when I wanted something cold for breakfast that wasn’t just a smoothie in a cup. This bowl is spoonable and satisfying, plus it gives me something to chew on—hello, crunchy granola and coconut. The flavor is so fresh and tropical, it legit tastes like vacation.
- ✅ Ready in 5 minutes
- ✅ Sweet, thick, and creamy
- ✅ Easy to make dairy-free
- ✅ Great way to use ripe fruit
- ✅ Totally customizable
🔬 Why This Recipe Works (Quick Science)
- Frozen banana thickens the smoothie naturally without ice
- Mango and peach bring natural sweetness and a smooth texture
- Greek yogurt adds protein and a creamy finish
- Milk helps everything blend just enough
- Toppings add texture so it feels more like a full meal
👩🍳 Pro Tips
- Use frozen banana to keep the smoothie thick and cold
- Don’t add too much milk or it’ll turn soupy
- Blend on low first, then go high speed to keep it thick
- Chill your bowl ahead of time for longer-lasting texture
- Arrange toppings before serving so it stays pretty
🔪 Tools You’ll Need
- Blender
- Knife
- Cutting board
- Spoon
- Serving bowl
🔁 Substitutions & Variations
- Sub banana with frozen cauliflower for a lower sugar option
- Use almond or oat milk to make it dairy-free
- Add a scoop of protein powder for post-workout fuel
- Toss in spinach or frozen zucchini for extra veggies
- Swap toppings with whatever you’ve got: nuts, berries, nut butter
⏱️ Servings & Time
Serves: 1 large bowl
Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes
🔢 Macros (Approx. per serving, without toppings)
- Calories: 280
- Protein: 8g
- Fat: 4g
- Carbs: 55g
- Sugar: 35g
- Fiber: 6g
⚠️ Common Mistakes
- Adding too much liquid—makes it runny, not a bowl
- Using room temp fruit—it won’t be thick or cold
- Forgetting to scrape down the blender—chunks might stay
- Skipping toppings—you’ll miss that texture contrast
🥗 What to Serve With
- A hard-boiled egg or two
- Coffee or iced green tea
- Toast with nut butter
- A side of berries or citrus
❓ FAQ
Can I make this ahead of time?
Not really—smoothie bowls are best fresh, or they melt fast.
Can I freeze leftovers?
You can freeze it into popsicle molds or smoothie cubes.
What can I use instead of banana?
Frozen mango + a little avocado works well!
Do I need a high-speed blender?
It helps, but a regular one works—just blend longer and pause to scrape down.
🧑🍳 Instructions
Step 1: Add Fruit to Blender
Add 1 frozen banana, 1 chopped mango, and 1 sliced peach to your blender.
Step 2: Add Yogurt and Milk
Add ¼ cup Greek yogurt and ¼ cup milk. If you want it sweeter, add 1 tsp honey or maple syrup.
Step 3: Blend Until Smooth and Thick
Blend everything until smooth and thick, scraping down the sides if needed. It should be scoopable, not sippable.
Step 4: Pour and Add Toppings
Spoon the smoothie into a chilled bowl. Top with sliced fruit, granola, shredded coconut, and any extras you like.
🧊 Leftovers & Storage
- Best eaten right away
- Freeze leftovers in popsicle molds
- Prep fruit ahead and freeze in bags for faster mornings
- Store toppings separately to keep them crunchy
🧡 Wrap Up
This peach mango smoothie bowl is sunshine in a bowl. It’s cool, creamy, and packed with flavor—and it takes almost no effort. Next time you’ve got ripe fruit and 5 minutes, make this and thank yourself later. 🥭🍑✨
