Print

Mango Pumpkin Smoothie Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A thick and creamy smoothie bowl blending tropical mango and banana with pumpkin, warm spices, and vanilla. Customize it with crunchy granola, fruit, seeds, coconut, nuts, or a drizzle of nut butter.

Ingredients

  • 1 1/2 cups frozen mango chunks
  • 1 frozen banana
  • 1/2 cup pumpkin purée
  • 1/2 cup Greek yogurt
  • 1/4 to 1/2 cup milk of choice
  • 1 tablespoon maple syrup or honey, optional
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of ground nutmeg
  • Fresh or frozen mango, for topping
  • Granola, for topping
  • Sliced banana, for topping
  • Pumpkin seeds, for topping
  • Chia seeds, for topping
  • Shredded coconut, for topping
  • Chopped pecans or walnuts, for topping
  • Nut or seed butter, optional
  • Ground cinnamon, optional

Instructions

  1. Add the frozen mango, frozen banana, pumpkin purée, Greek yogurt, optional maple syrup or honey, vanilla extract, cinnamon, ginger, and nutmeg to a blender.
  2. Add 1/4 cup milk and begin blending on low, stopping as needed to scrape down the sides and move the frozen fruit toward the blades.
  3. Gradually increase the blender speed and continue blending until thick, smooth, and creamy. Add additional milk only 1 to 2 tablespoons at a time as needed to help the mixture blend.
  4. Taste and adjust the sweetness or spices if desired. Add extra frozen mango or banana if the mixture needs to be thicker.
  5. Spoon the smoothie mixture into two bowls and smooth the surface.
  6. Top with mango, granola, sliced banana, pumpkin seeds, chia seeds, shredded coconut, and chopped pecans or walnuts as desired.
  7. Drizzle with nut or seed butter and sprinkle with additional cinnamon if desired. Serve immediately while thick and cold.

Notes

  • Use plain pumpkin purée rather than sweetened and spiced pumpkin pie filling.
  • For a dairy-free version, replace Greek yogurt with thick plant-based yogurt and use almond, oat, or coconut milk.
  • Add frozen pineapple and use coconut milk for an extra-tropical variation.
  • For stronger pumpkin spice flavor, increase the cinnamon, ginger, and nutmeg or add a small pinch of ground cloves.
  • Frozen peaches or strawberries can be added for extra fruit flavor.
  • For the thickest smoothie bowl, use only frozen fruit and start with the minimum amount of milk.
  • Store leftover smoothie base in an airtight container in the refrigerator for up to 24 hours, keeping toppings separate.
  • For longer storage, freeze the smoothie base and let it soften slightly or reblend it with a small amount of milk before serving.

Nutrition

Find it online: https://thefamilycooking.com/mango-pumpkin-smoothie-bowl/