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a pink raspberry mango smoothie bowl surrounded by a wooden fork and bowls of fruit

Raspberry Mango Smoothie Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Kaylie Grace
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 large or 2 small servings 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This raspberry mango smoothie bowl is sweet, refreshing, and packed with nutrition. Enjoy this healthy vegan breakfast with your favorite toppings and a spoon!


  • 1 cup frozen mango chunks
  • 3/4 cup frozen raspberries
  • 1 frozen banana, peeled prior to freezing
  • 1/2 to 1 cup plant-based milk (almond, coconut, soy)
  • 1 tbsp hemp seeds (optional)


  1. Combine all ingredients in a high-speed blender or food processor.
  2. Blend until smooth and creamy, adding more plant-based milk only as needed. Using more plant-based milk will create a thin/runny consistency while less milk will create a thick/creamy consistency.
  3. Transfer smoothie to a bowl and add your favorite toppings.


  • Be sure to use frozen fruit for a thick and creamy consistency.
  • To freeze bananas, first wait for them to ripen. The peels should be yellow with brown specks all across them. Remove the peels and store bananas in a container or ziplock bag in the freezer. Frozen bananas will last for up to 1 month.


  • Serving Size: 1 recipe
  • Calories: 319
  • Sugar: 30g
  • Fat: 8g
  • Saturated Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 12g
  • Protein: 7g