Guava and Mango Smoothie Bowl (Printable)

Creamy tropical blend of guava and mango topped with granola, coconut flakes, and fresh mixed berries for a nourishing breakfast.

# 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
05 - 1/2 cup coconut water or almond milk
06 - 1 tablespoon honey or agave syrup

→ Toppings

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

# How To Make It:

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 - Pour smoothie base into two serving bowls, using a spatula to create an even, smooth 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 Advice:

01 -
  • It comes together in 10 minutes, which means you can actually make it on a Tuesday morning without rearranging your life.
  • The texture is pure comfort—creamy base with that satisfying crunch that keeps things interesting with every bite.
  • Tropical fruits do something special to your mood, and this bowl delivers that without any pretense.
02 -
  • Freeze your banana slices ahead of time; I learned this when my first attempt turned into a thin, watery mess because I used room-temperature banana.
  • Don't overblend or the bowl becomes gluey—you want it thick and creamy, not mousse-like, so use short pulses once everything's combined.
03 -
  • Add a scoop of vanilla protein powder to the blend if you want extra staying power or are looking for a more substantial meal rather than just a snack.
  • Use a frozen banana that's been sliced and frozen flat on a baking sheet—it breaks up more easily in the blender than a whole frozen banana.
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