Mango Coconut Matcha Bowl (Printable)
Tropical mango and coconut bowl with matcha and granola for a bright, creamy breakfast or snack.
# What You’ll Need:
→ Smoothie Base
01 - 1 large ripe mango, peeled and diced
02 - 1 medium frozen banana, sliced
03 - 1/2 cup coconut milk (full fat or light)
04 - 1/4 cup plain Greek yogurt or coconut yogurt
05 - 1 teaspoon matcha green tea powder
06 - 1 tablespoon honey or maple syrup, to taste
07 - 1/2 cup ice cubes
→ Toppings
08 - 1/2 cup granola
09 - 1/2 cup fresh mango, diced
10 - 2 tablespoons unsweetened shredded coconut
11 - 1 tablespoon chia seeds
12 - Fresh mint leaves, optional
13 - Sliced banana, optional
# How-To Steps:
01 - In a blender, combine peeled and diced mango, frozen banana slices, coconut milk, yogurt of choice, matcha green tea powder, honey or maple syrup if desired, and ice cubes. Blend until the mixture is completely smooth and creamy.
02 - Distribute the blended smoothie evenly between two serving bowls.
03 - Arrange granola, diced fresh mango, shredded coconut, chia seeds, and any optional toppings such as mint leaves or banana slices over each bowl.
04 - Serve the smoothie bowls immediately while cold and enjoy.
# Expert Advice:
01 -
- It tastes like you snuck away to a beachy café but only took 10 minutes at home.
- The fresh mango and coconut are like sunshine in a bowl, and the granola crunch is what gets me out of bed every time.
02 -
- If you blend too long with ice, it thins out; pulse until just creamy so everything stays spoonable.
- Once I forgot to pre-chop the frozen banana and nearly burned my blender—always break it up ahead.
03 -
- Blend the matcha with coconut milk first if yours tends to clump, then add the other ingredients for a smoother finish.
- Stash pre-diced mango and banana in the freezer for everyday ease—future-you will thank you.