Save Imagine starting your morning with a vibrant burst of tropical sunshine. This Guava and Mango Smoothie Bowl is more than just a breakfast; it's a refreshing escape to a white-sand beach. Combining the creamy texture of ripe mango with the unique, sweet-tart profile of guava, this bowl is balanced by a frozen banana base that feels as indulgent as fruit-flavored soft serve.
Save What makes this bowl truly stand out is the contrast in textures. The silky-smooth fruit base provides a cooling foundation for the satisfying crunch of granola and the delicate snap of unsweetened coconut flakes. It is a nourishing meal that keeps you energized without feeling heavy, making it an ideal choice for warm summer mornings or a post-workout snack.
Ingredients
- Smoothie Base:
- 1 cup ripe mango, peeled and diced
- 1 cup ripe guava, peeled and seeded
- 1 small banana, sliced and frozen
- 1/2 cup Greek yogurt (or coconut yogurt for vegan option)
- 1/2 cup coconut water or almond milk
- 1 tablespoon honey or agave syrup (optional)
- Toppings:
- 1/2 cup granola (gluten-free if needed)
- 1/4 cup fresh mixed berries (e.g., blueberries, strawberries, raspberries)
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon chia seeds (optional)
- Fresh mint leaves (optional, for garnish)
Instructions
- Step 1
- In a blender, combine mango, guava, frozen banana, Greek yogurt, coconut water (or almond milk), and honey/agave syrup. Blend until very smooth and creamy.
- Step 2
- Pour the smoothie base into two bowls, using a spatula to smooth the top.
- Step 3
- Evenly sprinkle granola, fresh berries, coconut flakes, and chia seeds over each bowl.
- Step 4
- Garnish with fresh mint leaves if desired. Serve immediately.
Zusatztipps für die Zubereitung
For extra protein, add a scoop of vanilla protein powder to the smoothie base. If guava isn't available, substitute with more mango or fresh pineapple to maintain the tropical flavor profile and creamy consistency.
Varianten und Anpassungen
Make it vegan by using coconut or almond yogurt instead of dairy-based Greek yogurt and substituting honey with agave syrup. For a gluten-free version, ensure your granola is certified gluten-free.
Serviervorschläge
Pair this vibrant bowl with a glass of iced herbal tea or tropical juice for a complete breakfast. It is best enjoyed immediately while the base is cold and the toppings are at their maximum crunchiness.
Save Whether you're looking for a quick breakfast or a healthy afternoon pick-me-up, this Guava and Mango Smoothie Bowl delivers a delicious taste of the tropics in every spoonful. Dive in and enjoy the vibrant colors and fresh flavors of summer!
Recipe FAQ
- → Can I make this bowl ahead of time?
For best texture and freshness, prepare the smoothie base just before serving. However, you can pre-cut the mango and guava the night before and store them in the freezer. This actually helps create a thicker, creamier consistency when blended.
- → What can I use instead of guava?
If fresh guava isn't available, substitute with pineapple, papaya, or additional mango. These tropical fruits maintain similar sweetness and acidity. Frozen guava puree also works well if you can find it at specialty markets.
- → How do I make it completely vegan?
Simply replace Greek yogurt with coconut yogurt, almond yogurt, or cashew yogurt. Use agave syrup instead of honey, and ensure your granola is certified vegan. The creamy texture remains delicious with plant-based alternatives.
- → Why is my smoothie base too thin?
If your consistency is too runny, add more frozen banana or a handful of frozen mango. Using frozen fruit instead of fresh creates that thick, ice cream-like texture perfect for spooning. You can also add a few ice cubes while blending.
- → What other toppings work well?
Sliced bananas, almond butter drizzle, hemp seeds, cacao nibs, diced kiwi, or passion fruit seeds make excellent additions. For extra crunch, try sliced almonds or chopped pecans. Fresh tropical fruits like papaya or pineapple also complement the flavors beautifully.