Guava and Mango Smoothie Bowl (Printable version)

Creamy tropical base with crunchy granola and fresh berry toppings

# What you need:

→ 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 or coconut 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 including blueberries, strawberries, and raspberries
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds
11 - Fresh mint leaves for garnish

# Steps to follow:

01 - In a blender, combine mango, guava, frozen banana, Greek yogurt, coconut water or almond milk, and honey or agave syrup. Blend until very smooth and creamy.
02 - Pour the smoothie base into two bowls, using a spatula to smooth the top surface.
03 - Evenly distribute granola, fresh berries, coconut flakes, and chia seeds over each bowl.
04 - Garnish with fresh mint leaves if desired. Serve immediately.

# Expert tips:

01 -
  • It's ready in ten minutes flat, perfect for those mornings when you're running on fumes and need real food, not just coffee.
  • The texture play—creamy, crunchy, chewy—keeps every spoonful interesting and satisfying.
  • You feel genuinely nourished eating this, not like you're settling for something convenient.
02 -
  • Don't blend the granola into the base—I learned this the hard way and ended up with a gritty paste instead of the beautiful contrast that makes this bowl special.
  • The magic happens in serving it right away; waiting even five minutes lets granola absorb moisture and turns crispy into soggy, which defeats the entire purpose.
03 -
  • Freeze your bowls for five minutes before serving if you like your smoothie extra cold and want to slow down the melting process.
  • Make the smoothie base the night before and store it in the fridge, then pour and top fresh in the morning for a genuinely quick breakfast.
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