Mango Chamoy Coconut Crunch Bowl (Printable)

Sweet frozen mango meets zesty chamoy with crunchy coconut, pumpkin seeds, and almonds for a refreshing tropical treat.

# What You’ll Need:

→ Smoothie Base

01 - 2 cups frozen mango chunks
02 - 1 medium ripe banana
03 - 1/2 cup coconut milk (full fat or light)
04 - 1 tablespoon lime juice
05 - 1 tablespoon honey or agave syrup (optional)
06 - 2 tablespoons chamoy sauce

→ Coconut Crunch Topping

07 - 1/4 cup unsweetened coconut flakes
08 - 2 tablespoons pumpkin seeds (pepitas)
09 - 2 tablespoons chopped roasted almonds
10 - 1 teaspoon coconut sugar (optional)

→ Fresh & Garnish

11 - 1/2 fresh mango, diced
12 - 2 tablespoons fresh pomegranate seeds (optional)
13 - Additional chamoy sauce for drizzling
14 - Lime zest for garnish

# How-To Steps:

01 - Combine frozen mango, banana, coconut milk, lime juice, honey or agave (if using), and chamoy sauce in a blender. Blend until smooth and creamy, adding a splash more coconut milk if needed to reach desired consistency.
02 - Heat a dry skillet over medium heat. Add coconut flakes, pumpkin seeds, and chopped almonds. Toast for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and toss with coconut sugar if desired.
03 - Pour mango-chamoy smoothie base into serving bowls.
04 - Top with toasted coconut crunch mixture, fresh diced mango, pomegranate seeds, a drizzle of chamoy sauce, and a sprinkle of lime zest.
05 - Serve immediately while the crunch remains crisp and the smoothie is cold.

# Expert Advice:

01 -
  • The contrast between frozen mango and warm toasted toppings makes every spoonful exciting
  • Chamoy adds this incredible complexity that most smoothie bowls are missing
02 -
  • Chamoy brands vary dramatically in intensity and saltiness, always taste before adding the full amount
  • The smoothie base melts faster than you think, so work quickly once poured and keep toppings ready
03 -
  • Freeze your coconut milk in ice cube trays for an extra thick smoothie without diluting it
  • If chamoy is too salty, balance it with an extra squeeze of lime and a touch more honey

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