Get into a Hawaiian vibe with this tropical smoothie bowl recipe! A delicious blend of mango, pineapple, cantaloupe, banana, sumo oranges and coconut cream that’s whipped up in minutes. Then topped with more fruit, chia seeds and granola for extra superfood flavor and crunch!
A smoothie bowl full of tropical fruit makes for a healthy breakfast or refreshing snack any time of day. They’re especially awesome before or after a good workout to keep you energized! This recipe is naturally sweetened and all of seven ingredients plus your toppings!
My other fresh fruit frozen favorites are these triple berry yogurt popsicles and mango pineapple coconut popsicles. Perfect to cool off with in warmer temps!
Jump to:
What is a smoothie bowl?
Like a traditional smoothie, smoothie bowls have a blended base of fruit and/or vegetables with healthy mix-ins or protein powder, and yogurt or plant-based milk. They’re eaten with a spoon with a variety of healthy toppings rather than being drinkable with a straw like standard smoothies.
Why You’ll Love this Recipe
- Thick, creamy and delicious!
- Easy recipe.
- 7 ingredients!
- Vegan, gluten free and no added sugar.
- So satisfying!
Ingredients
- Sumo Orange
- Mango
- Pineapple
- Cantaloupe
- Banana
- Coconut Cream or Greek yogurt if not sticking to vegan.
- Almond Milk or milk of choice.
What are sumo oranges?
They are those extra-large, rather weathered-looking oranges with a noticeable knob on the top. Hence, the name Sumo! If an orange was ever to resemble the notable wrestlers with front-knot attire, this is the one. They're a cross between mandarin and California navel oranges.
Sumos are highlighted in this recipe to showcase the qualities that lie inside. They're sweet with low acidity, easier to peel than a clementine, have great texture, and are seedless! But have no fear, this recipe will work substituting navels or a few clementines as well.
How to Make a Tropical Smoothie Bowl
Add frozen fruit and orange slices to the blender.
Start with the speed on low and gradually increase. Once the mixture is a bit slushy and has splattered on the sides of your blender, you're good! You can also use a food processor for smoothie recipes.
Add coconut cream and almond milk, and gradually get to high speed and blend until you have a creamy texture like soft-serve ice cream.
Have toppings ready: Gather your toppings before you start blending so the smoothie doesn’t get too soft when decorating.
Favorite Toppings
Once the blender did its thing, put your topping talents to the test! You can use banana slices, mango chunks and other fruit that’s in the smoothie. Plus, I added sliced kiwi for even more of a tropical vibe. Here are other great options:
- Nuts and Seeds – chia seeds, hemp seeds, pumpkin seeds, macadamia nuts and almonds.
- Berries – mix up the fruit with blueberries, raspberries or sliced strawberries.
- Granola or oats
- Coconut flakes or shredded coconut
- Cacao nibs
Best Blender for Smoothie Bowls
The best blenders for smoothie bowls are high-powered with at least 1,000 watts and multiple speeds to handle frozen fruit. Also, look for blenders with enough capacity to accommodate the number of servings you typically have.
Thick Smoothie Bowl Tips
Keep these tips in mind to ensure a thick, luxurious texture!
- Frozen fruit: To get that soft-serve ice cream consistency, most of the fruit needs to be frozen. The only fruit I didn’t freeze were the orange slices. To freeze, spread fruit chunks in a single layer on a parchment-lined sheet pan. Flash freeze for 2 hours, then transfer to resealable freezer bags. Use within 2 months.
- To blend: Start on low speed with frozen ingredients, otherwise your vessel will freeze. Seriously. Pun intended.😉
- Use little liquid: The better the high-speed blender you have, the less liquid you’ll need. Add a couple tablespoons at a time if needed.
- Freeze the liquid: You can also freeze whatever liquid you’d like to add in ice cube trays then drop in the blender.
- Add raw oats or protein powder if the smoothie seems thin.
Tropical Smoothie Bowl FAQs
Absolutely! Just add enough liquid until you reach the desired consistency. You can use coconut water, almond milk or other non-dairy milk, and orange or pineapple juice to keep it vegan.
Freeze any leftover smoothie in popsicle molds with an inserted popsicle stick or other freezer safe container. Try to use within 2 months.
These bowls are vitamin-rich, full of fibre and naturally sweetened, allowing for better digestion and absorption of nutrients. A combination of superfoods boosts immunity and helps maintain a healthy heart and improves quality of life.
Related Posts
🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!
👋Stay in touch on Instagram, Pinterest and Facebook. Don't forget to tag me when you try one of my recipes! And subscribe above to join our email community for all the latest updates!
📋 Recipe Card
Vegan Tropical Smoothie Bowl Recipe
Equipment
Ingredients
- 1 banana , cut into chunks and frozen
- 1 mango , peeled and cubed
- 1 cup pineapple , cut into chunks and frozen
- 1 cup cantaloupe , cut into chunks and frozen
- 1 sumo citrus orange , peeled and segmented*
- ¼ cup coconut cream
- 3 tablespoons unsweetened almond milk (may substitute coconut, soy or rice milk)
- Toppings, as desired: sumo or clementine slices, mango, banana, kiwi, chia seeds, granola
Instructions
- Add frozen banana, mango pineapple, cantaloupe and orange slices to a high-powered blender. Blend on low until slushy.
- Add coconut cream and almond milk. Still blend on low, scraping down sides as needed, until the mixture reaches a melting soft serve consistency.
- Scoop into serving bowls and decorate with desired toppings.
- Best served immediately. Leftovers can be frozen in popsicle molds or freezer safe container for 2 months. Enjoy as popsicles or let thaw to smoothie consistency.
Notes
- Frozen fruit: To get that soft-serve ice cream consistency, most of the fruit needs to be frozen. The only fruit I didn’t freeze were the orange slices. To freeze, spread fruit chunks in a single layer on a parchment-lined sheet pan. Flash freeze for 2 hours, then transfer to resealable freezer bags. Use within 2 months.
- To blend: Start on low speed with frozen ingredients, otherwise your vessel will freeze. Seriously. Pun intended.😉
- Use little liquid: The better the high-speed blender you have, the less liquid you’ll need. Add a couple tablespoons at a time if needed.
- Freeze the liquid: You can also freeze whatever liquid you’d like to add in ice cube trays then drop in the blender.
- Add raw oats or protein powder if the smoothie seems thin.
Nutrition
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!
Leave a Reply