3-Ingredient Mango Smoothie Bowl That Actually Stays Thick

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Okay so I was DONE with smoothie bowls that turn into smoothie soup the second you add toppings. Like what’s the point?? 🙄

But then I figured out the secret (frozen mango + barely any liquid = THICK perfection). And Mia literally asks for this every morning now. No joke, she calls it “ice cream breakfast” and honestly? I’m not correcting her.

THREE INGREDIENTS, PEOPLE. That’s it. And you probably have them already.

Ingredients

  • 1½ cups frozen mango chunks (I get the Trader Joe’s bag)
  • ½ frozen banana
  • 2-3 tablespoons coconut milk (or whatever milk you have)

Instructions

  1. Throw everything in your blender. Start with just 2 tablespoons of milk — you can always add more but you can’t take it back (learned this the hard way).

  2. Blend on high and use that tamper thing if you have it. Or stop and scrape down sides like a million times. Whatever works.

  3. It’s gonna sound angry and chunky at first — that’s GOOD. Keep going until it’s smooth but still thick like soft serve ice cream.

  4. Scoop into a bowl and add whatever toppings you want. Or don’t. It’s perfect plain too.

Tips

Seriously, the key is using WAY less liquid than you think. I used to dump in half a cup of milk and wonder why it was soup. 🤦‍♀️

If it’s too thick, add liquid one tablespoon at a time. If it’s too thin… well, drink it and start over (been there).

Oh! And if you don’t have coconut milk, regular milk works fine. Almond milk works. Even water works in a pinch (though it’s less creamy obviously).

Make it, love it, tag me! 🥭