Recipes · Breakfast

Mango Yogurt Smoothie Bowl

Name: Mango Yogurt Smoothie Bowl
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: north american
Ingredients: 250 g frozen mango; 1 ripe banana; 250 g greek yogurt; 80 ml milk of choice (just enough to blend); 100 g mixed berries (to top); 2 tbsp pumpkin seeds (to top); 1 tbsp shredded coconut (to top) — optional

Thick mango-banana blend under crunchy seeds and berries — a spoonable breakfast that keeps its promises.

10 mineasy2 servings$$north americanVegetarianGluten-freeHigh protein

Why it earns its place. Greek yogurt anchors it at 18 g protein, and the fruit does all the sweetening — zero added sugar.

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Ingredients · 2 servings

250 gfrozen mango
1 ripebanana
250 ggreek yogurt
80 mlmilk of choice — just enough to blend
100 gmixed berries — to top
2 tbsppumpkin seeds — to top
1 tbspshredded coconut — to top (optional)

Contains: dairy. Always check labels — brands vary.

Method

Blend mango, banana, yogurt, and milk until thick — stop and scrape rather than adding more liquid.
3 min
Spoon into bowls; it should mound, not pour.
Top with berries, seeds, and coconut. Eat before it melts.

Nutrition per serving

310calories

18 gprotein

46 gcarbs

8 gfat

6 gfiber

2 gsat fat

95 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

availabilityFrozen pineapple or peaches swap for mango

allergyPlant yogurt works — pick a thick one

cultureAny seed or chopped nut on top (adjust allergens)

Storage. Best immediately; the blend keeps 24 h in a jar and re-shakes into a smoothie.

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