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Bright yellow mango smoothie bowl with fresh fruit, edible flower and coconut flakes in a large soup mug with a hand dipping a brass spoon into it.
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5 from 1 vote

Easy Vegan Mango Smoothie Bowl Recipe

This vibrant, flavorful and energizing mango smoothie bowl is the perfect meal to start your day or a delicious pick-me-up snack in the afternoon.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Breakfast, Snacks, Smoothies
Cuisine: American
Keyword: how to make a mango smoothie bowl, mango smoothie recipe, mango smoothie bowl recipe
Servings: 1 serving
Calories: 340kcal
Author: Kaity Farrell

Ingredients

  • 1 cup mango chunks fresh or frozen
  • 1 cup unsweetened non-dairy milk e.g. soy milk, coconut milk, or almond milk
  • 1-2 large medjool dates pitted
  • 1 tablespoons hulled hemp seeds
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla paste or powder
  • 1/4 teaspoon turmeric powder optional

Optional Toppings

  • 1/2 cup fresh berries
  • 1 tablespoon shredded coconut
  • 1/4 cup nuts, seeds or granola

Instructions

  • Add smoothie ingredients to a blender cup and blend on high speed until smooth and creamy.
  • Serve in a glass with a straw or as a smoothie bowl topped with garnishes of your choosing. 

Notes

  • Smoothies are best eaten right away. 
  • To prep smoothies ahead of time, add the ingredients except the milk to freezer bags or deli containers and store them in the freezer for up to 3 months. When you're ready to make a smoothie dump the frozen ingredients into a blender and add the milk to it. 

Nutrition

Serving: 1bowl | Calories: 340kcal | Carbohydrates: 49g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 751mg | Fiber: 6g | Sugar: 40g | Vitamin A: 2402IU | Vitamin C: 60mg | Calcium: 357mg | Iron: 4mg