
Peach Mango Smoothie Bowl
A thick spoonable peach mango smoothie bowl topped with fresh blueberries and maple granola. It is vegan, summery, and beginner-friendly.
- beginner-friendly
- no alcohol
- plant-based
- smoothie bowl
- summer
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
vanilla coconut milk yogurt · 0.5 Cup
So Delicious Vanilla Dairy Free Vegan Coconut Milk Yogurt Cup
75%
Details
frozen sliced peaches · 1.5 Cup
Private Selection® Sliced Freestone Frozen Peaches
49%
Details
banana · 1 Each
Fresh Bunch of Bananas – 5-7 Bananas
26%
Details
fresh blueberries · 0.5 Cup
Fresh Blueberries - 1 PT Clamshell
25%
Details
frozen mango chunks · 1.5 Cup
Simple Truth Organic® Frozen Chunked Mango
23%
Details
maple granola · 0.5 Cup
Bob's Red Mill Gluten Free Homestyle Maple Sea Salt Granola
17%
Details
unsweetened coconut milk beverage · 0.25 Cup
Simple Truth® Dairy Free Shelf Stable Unsweetened Plain Coconut Milk Quart
6%
Details
Cost Summary
· only what you use
per serving · 2 servings
Cook this recipe
- frozen mango chunks-1 1/2 cups
- frozen sliced peaches-1 1/2 cups
- banana-1 each
- vanilla coconut milk yogurt-1/2 cup
- fresh blueberries-1/2 cup
- maple granola-1/2 cup
- unsweetened coconut milk beverage-1/4 cup
Peel the banana, then add it to the blender with the frozen mango chunks, frozen sliced peaches, vanilla coconut milk yogurt, and coconut milk beverage.
Blend on low, then increase speed, using a spatula to scrape down the sides as needed until the mixture is thick and spoonable, about 45 to 90 seconds.
Stop the blender before scraping down the sides.
Keep fingers and utensils away from blender blades.
Divide the smoothie mixture between 2 bowls, keeping the texture mounded and thick rather than drinkable.
Top each bowl with fresh blueberries and maple granola, then serve immediately.
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