Guava and Mango Smoothie Bowl (Print Version)

Creamy tropical mango guava blend topped with crunchy granola, fresh berries, and coconut flakes for a refreshing breakfast.

# Components:

→ Smoothie Base

01 - 1 cup ripe mango, peeled and diced
02 - 1 cup ripe guava, peeled and seeded
03 - 1 small banana, sliced and frozen
04 - 1/2 cup Greek yogurt
05 - 1/2 cup coconut water or almond milk
06 - 1 tablespoon honey or agave syrup

→ Toppings

07 - 1/2 cup granola, gluten-free
08 - 1/4 cup fresh mixed berries
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds
11 - Fresh mint leaves for garnish

# Method:

01 - Combine mango, guava, frozen banana, Greek yogurt, coconut water or almond milk, and honey or agave syrup in blender. Process until smooth and creamy.
02 - Divide smoothie base evenly between two bowls and smooth the surface with a spatula.
03 - Distribute granola, fresh berries, coconut flakes, and chia seeds evenly over each bowl.
04 - Garnish with fresh mint leaves and serve immediately.

# Expert Advice:

01 -
  • It's ready in ten minutes but tastes like you spent the morning fussing over it.
  • The creamy base and crunchy toppings create this satisfying contrast that keeps you coming back for more bites.
  • You can adapt it to whatever fruit is calling to you—no rigid rules, just flexibility.
02 -
  • If your smoothie is too thick, you're left chasing it around the bowl with a spoon—add liquid one tablespoon at a time until you hit that creamy sweet spot.
  • The toppings will soften over time, so eat this bowl the moment it's assembled; waiting five minutes means soggy granola and a disappointingly different experience.
03 -
  • Slice and freeze bananas yourself on sheet pans so you always have them ready—they're the difference between an ordinary smoothie and one that tastes like soft serve.
  • Taste the fruit before blending because ripe mangoes and guavas vary wildly in sweetness, and you might need less or no added honey at all.
Return