Tropical Smoothie Bowl

This smoothie bowl tastes like a tropical fruit ice cream! It’s basically ice cream for breakfast but it’s full of good stuff and also super summy! Top it with all the yummy toppings you like and you have the perfect start into the day!

Tropical Smoothie Bowl Recipe

One of my 5 year old’s favorite afternoon treats is homemade mango ice cream. Which is basically just blended frozen mango with yogurt but we call it mango ice cream. He generally loves tropical fruit like mango and pineapple so I wanted to create a smoothie bowl that would incorporate some of his favorite flavors.

While I also love tropical fruit, I prefer mango in a dessert like mango mousse or a drink like mango lassi. Fresh cut-up mango is not quite my thing. So this smoothie bowl is perfect for me too. Unlike our above mentioned mango ice cream which contains dairy, I wanted to create a vegan version for breakfast. That way I can enjoy it whenever I want to without having to eat dairy.

In order to give it an extra tropical flavor kick, I used coconut milk in addition to almond milk. And grated coconut as well. Double coconut flavor boost! This smoothie bowl is kind of like having soft serve tropical flavored ice cream. For breakfast. Topped with all the goodies like fresh fruit, muesli or whatever you like! We like it topped with low-sugar muesli (because the smoothie bowl is already sweet enough) and hemp seeds. Hemp seeds are so good for you!

If you want to make this recipe, make sure you have frozen mango, banana and pineapple ready to use in your freezer! You can either buy them pre-cut and frozen or you can freeze it yourself. I often get a medium-ripe mango, peel it and cut the mango flesh into chunks. Then I put it in the freezer until we are ready for the next round of either mango ice cream or this smoothie bowl.

Will you make this for breakfast real soon? Or how about my Salted Caramel Smoothie Bowl?

Difficulty: Beginner Prep Time 12 mins Cook Time 3 mins Total Time 15 mins
Servings: 2


This smoothie bowl tastes like a tropical fruit ice cream! It's basically ice cream for breakfast but it's full of good stuff and also super summy! Top it with all the yummy toppings you like and you have the perfect start into the day!



  1. Soak 3 dates in hot water for 10 minutes. Remove from the water (you won't need the soaking water) and cut into small pieces. 

  2. In the meantime, take the banana out of the freezer (if using a whole banana) and wait for 5 minutes so that it's easier to handle. Then peel and cut into slices. (see notes)

  3. Add dates to the blender together with banana slices, frozen mango pieces, frozen pineapple pieces, ice cubes, almond milk, coconut milk and grated coconut. 

  4. Blend until all is smooth. Depending on the strength of your blender or mixer, you will need to push the smoothie bowl mixture down in between.

  5. Pour into a bowl and top with crunchy low-sugar granola, hemp seeds and (if desired) cacao nibs. Enjoy!


  • Banana: the banana should be ripe but NOT overripe! The banana taste is too strong if overripe for this recipe. I like to freeze it whole and then wait a few minutes after removing it from the freezer. Then I make a cut down the middle lengthwise and cut it into slices. It's easy to peel then.
  • Mango & Pineapple: I either cut them into pieces and freeze them myself or buy them frozen. Both work fine. 
Keywords: smoothie bowl, refined sugar free, coconut milk, frozen banana, tropical fruit, smoothie bowl, vegan, healthy, breakfast, mango, pineapple, tropical smoothie bowl, dairy free,

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Andrea Epstein in her kitchen

Andrea Epstein

Hi, I'm Andrea, a full-time food blogger, mother of 1 wonderful son, 2 equally wonderful stepsons and wife to a darling husband. I live in Munich, Germany with my family. I loves traveling, sharing new recipes, and spending time with my family.

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