Mango Chili Lime Smoothie Bowl (Printable Version)

Sweet mango blended with lime and chili, finished with kiwi, granola, coconut and chia for a bright, nourishing bowl.

# What You Need:

→ Smoothie Base

01 - 2 cups frozen mango chunks
02 - 1 ripe banana, peeled
03 - 1/2 cup coconut milk or almond milk
04 - Juice of 1 lime (about 2 tablespoons)
05 - 1/2 teaspoon chili powder
06 - 1 tablespoon honey or agave syrup (optional)

→ Toppings

07 - 1/2 fresh mango, diced
08 - 1 kiwi, peeled and sliced
09 - 2 tablespoons granola (use gluten-free if required)
10 - 1 tablespoon unsweetened shredded coconut
11 - 1 tablespoon chia seeds
12 - Fresh mint leaves (optional)
13 - Extra lime zest and chili flakes for garnish

# How-to Steps:

01 - Place frozen mango, banana, coconut or almond milk, lime juice, chili powder and honey or agave into a blender. Blend on high until the mixture is creamy and smooth, scraping down the sides as needed.
02 - Divide the blended mixture evenly between two bowls.
03 - Top each bowl with diced mango, sliced kiwi, granola, shredded coconut and chia seeds; tuck in mint leaves where desired.
04 - Finish with a light sprinkle of lime zest and a pinch of chili flakes. Serve immediately to preserve texture.

# Expert Advice:

01 -
  • If you love treating your mornings as a mini-vacation, this bowl is positively transportive.
  • The sweet and spicy combo wakes up your tastebuds while still being gentle enough for breakfast.
02 -
  • Trying to blend everything at once on high can stall even the toughest blender; pulse a few times before going full speed.
  • Don’t skip the lime zest: just a little wakes up the whole bowl more than you’d expect.
03 -
  • If your smoothie comes out a little too runny, just add a handful more frozen mango and blend again—it thickens like magic.
  • Never skip the step of tasting for seasoning after blending; a last squeeze of lime or dash of chili can make it perfect.
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