Go Back

Mango Smoothie Protein Bowl

This recipe for a Mango Smoothie Protein Bowl combines a tasty combination of smooth and creamy textures with tropical flavors. It's a cool, refreshing and delicious breakfast or snack that you can whip up in just 5 minutes.
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating breakfast, clean eating dessert or snack, healthy mango protein smoothie bowl, mango protein smoothie bowl, mango smoothie protein bowl, protein smoothie bowl
Servings 2

Ingredients

  • 2 cups mango chunks, frozen
  • 1 banana, sliced, frozen
  • 1 cup full fat coconut milk or cream (can make frozen coconut cubes, recipe below in notes)
  • 2 scoops protein or collagen peptides powder
  • 3 dates

Optional Toppings Or Add Ins

  • Fresh fruit or berries
  • Chopped nuts
  • Seeds like hemp, chia, sunflower
  • Shredded coconut
  • Handful of fresh greens or a tablespoon of greens powder

Instructions

  • Add the frozen mango chunks into a blender. You can either freeze your own fresh mango or simply buy a bag in the freezer section at your grocery store.
    Add in the frozen banana (I sliced, then froze mine so it would freeze faster), dates and coconut cream and blend until completely smooth and creamy.
    Pour into 2 small bowls and top with your favorite (optional) toppings. I added fresh sliced banana, blueberries, granola, chia seeds and shredded coconut, but the possibilities are endless!

Notes

Frozen Coconut Cubes
Have you ever heard of frozen coconut cubes?
Coconut cubes are a great way to add healthy fats to any smoothie to thicken it up and make it more nutritious. They are easy to make and toss in the freezer to have on hand any time.
Try some frozen coconut cubes in your next smoothie for the ultimate healthy fat boost. Adding healthy fats to smoothies can help nourish your skin and help your body break down the carbs for longer-lasting energy.
You could just freeze ice cube trays of full-fat coconut milk or cream yet I want these to work harder for me, so I added 1 other ingredient to make them the ultimate smoothie booster:
Raw cashews: Cashews are often placed in the nut family, yet they are actually a seed! Rich in unsaturated fats, rich in fiber, heart-healthy fats, and plant protein.
They're also a good source of copper, magnesium, and manganese - nutrients important for energy production, brain health, immunity, and bone health.
Full-fat coconut milk:  Coconuts are considered one of the healthiest fruits in the world, and for good reason. They are packed with healthy fats, antioxidants and important micronutrients and help protect organs.
Packed with nutrients, including medium-chain triglycerides that have several health benefits, it’s a quick source of energy for the body and helps fight infections and chronic disease (cancer and heart disease). Coconut is a superfood with immense health benefits, medicinal uses and nutritional value.
One of the most common questions I get asked is how to turn a smoothie into a complete meal. My smoothie recipes are chock full of nutrients yet depending on the recipe, it may not include many fats or protein. But for the ones that don’t, that’s where these little cubes come in handy.
Fat and protein help keep our hunger satisfied longer than carbs. When used together, it creates a complete meal. All that fiber in the fruits and leafy greens helps too.
These coconut cubes were created with the goal of adding a serving’s worth of healthy fats plus a good dose of protein too. You can certainly add a serving of your favorite plant-based protein powder to any smoothie and use it in conjunction with these cubes.
Adding healthy fats to your smoothies with coconut cubes can help keep you fuller for longer! This recipe is completely plant-based and takes minutes to make. You can easily toss them into any smoothie for a boost.
Here’s how I make mine:
2 cups raw cashews                                                                                                                       
1 can coconut milk or cream full fat
Process raw cashews in a food processor until they are finely ground. Doing this before adding the other ingredients helps to break them down more before fulling blending for a smoother result.
Add coconut milk and blend again until smooth and creamy. This should make about four cups of liquid.
Fill two, 16-well standard ice cube trays with the blender contents. Gently tap the filled trays on the counter to remove any air bubbles. Place flatly in the freezer for several hours or up to overnight.
Remove the cubes from the trays and store them in freezer-safe bags for up to six months. 
Print Recipe