Guava and Mango Smoothie Bowl (Printable View)

Creamy mango-guava blend with crunchy granola toppings and fresh berries

# What You'll 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 (optional)

→ Toppings

07 - 1/2 cup granola (gluten-free if needed)
08 - 1/4 cup fresh mixed berries (blueberries, strawberries, raspberries)
09 - 2 tablespoons unsweetened coconut flakes
10 - 1 tablespoon chia seeds (optional)
11 - Fresh mint leaves for garnish (optional)

# How To Make It:

01 - Combine mango, guava, frozen banana, Greek yogurt, coconut water or almond milk, and honey or agave syrup in a blender. Blend on high speed until completely smooth and creamy, approximately 1-2 minutes.
02 - Divide the smoothie mixture evenly between two serving bowls. Use a spatula to smooth the surface and create an even layer for toppings.
03 - Sprinkle granola, fresh mixed berries, coconut flakes, and chia seeds evenly over each bowl. Arrange toppings in sections or scatter for visual appeal.
04 - Top with fresh mint leaves if desired. Serve immediately while the smoothie base remains thick and frozen, with a spoon for enjoying the contrasting textures.

# Expert Advice:

01 -
  • The frozen banana creates this impossibly creamy texture that makes you forget youre eating something so healthy
  • It takes literally ten minutes from start to finish but looks like something from a fancy café
02 -
  • The frozen banana is non-negotiable here—without it, you'll end up with a thin smoothie instead of that scoopable, almost soft-serve texture
  • If your blender struggles with frozen fruit, add your coconut water a tablespoon at a time until everything moves freely
03 -
  • Toasting coconut flakes takes thirty seconds in a dry pan over medium heat—watch closely because they go from perfect to burned instantly
  • Guava seeds are edible but can be gritty—blend thoroughly or strain if texture bothers you
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