Mango Lime Smoothie Bowl (Without Banana)

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(This post contains affiliate links)

Mangos are my favorite fruit. We lived in Mexico when I was a kid where they’re basically a summer mainstay. Some of my favorite memories and eating massive mangos plunged on a fork and getting a sticky mess all over. So, needless to say, I take mangos pretty seriously. I made this smoothie bowl a couple of times, all without banana (and it worked every time, FYI) once with coconut milk, and another with homemade walnut milk. They were both good, but I couldn’t help but feel like I was missing something way better. I was, and it’s pretty obvious. Add in a few tropical counterparts. In this case fresh lime and coconut water, then throw some berries on for contrast. I have to say, both the taste and texture of this bowl are exactly what I wanted them to be. It’s extra mango-y, with a boost. Unlike the bowls I made before, where the softer tastes of coconut milk and nut milk smooth out the flavor of mango. The lime and coconut boost the flavor of mango. Both are good, but I was looking for a brighter, sunnier flavor, and I got it. Berries were a surprisingly good fit for this. Don’t worry, the mango still takes over. Plus these little hemp seeds are my new favorite seed for when you need just a little extra protein. They add texture, but they’re a little softer than chia, poppy, or sunflower seeds. So, they kind of melt in to the mix. I added more after taking these pictures, because I feel like the orange-y-yellow/purple contrast is already kinda perfect.

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I’ve been buying frozen fruit specifically for smoothie bowls. It’s a little bit cheaper and so convenient, because chopping and freezing mango sounds like a whole afternoon task for me. So, I just opt for frozen, but you can definitely freeze your mango ahead of time too, if you prefer. Either will work fine.

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Prep cook total

5 mins 10 mins 15 mins

Here’s what you’ll need:

Mango Lime Smoothie Bowl (Without Banana)

  • 2 cups frozen mango

  • 1/2 lime

  • 1/3 cup coconut water

  • A tiny pinch of salt

  • 1/2 cup berries for garnish - I chose blueberries and blackberries

  • 1 tablespoon hemp seeds


  • Pulse just the mango in a high-speed blender or food processor for 30 seconds or until blended into very small pieces

  • Add in the coconut water slowly and squeeze in the juice from your lime wedge

  • Blend again on high for about 30 seconds scraping down the sides as you go

  • Serve in a bowl with berries and hemp seeds for garnish

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