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Coffee and Mango Smoothie Bowl

moka coffee pot
A refreshing vegan smoothie bowl that mixes bold coffee with tropical mango for a bright, energizing start to your morning.
Print Recipe
Prep Time 6 minutes
Total Time 6 minutes
Servings 2 servings
Calories 240 kcal

Ingredients
  

  • 1 cup frozen mango chunks
  • 1 frozen banana
  • ½ cup strong brewed coffee cooled
  • ½ cup coconut milk or any plant milk
  • 1 tablespoon flaxseeds
  • 1 tablespoon maple syrup optional, if your mango isn’t sweet enough
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon
  • Toppings: shredded coconut sliced mango, cacao nibs, granola, or chopped nuts

Instructions
 

  • Add 1 cup frozen mango and 1 frozen banana to the blender.
  • Pour in ½ cup cooled coffee and ½ cup coconut milk.
  • Add 1 tablespoon flaxseeds and 1 tablespoon maple syrup (if needed).
  • Drop in ½ teaspoon vanilla extract and a pinch of cinnamon.
  • Blend until smooth and tropical-looking.
  • Taste it—adjust sweetness if you're feeling extra.
  • Pour into two bowls.
  • Top with mango slices, coconut, cacao nibs, or granola—yes, go wild.
  • Snap a photo if you’re feeling cute.
  • Serve immediately while still cold and thick.

Notes

Nutritional Values (per serving):
Calories: 240
Total Fat: 8g
Saturated Fat: 3.5g
Carbohydrates: 34g
Fiber: 5g
Protein: 3g
Vitamins & Minerals (per serving):
  • Vitamin A: 35%
  • Vitamin C: 45%
  • Potassium: 15%
  • Magnesium: 12%
  • Iron: 10%
Additional Tips:
  • Use espresso if you want a stronger caffeine kick—it’s your bowl, make it fierce.
  • Coconut milk adds creaminess—almond milk works too, but it’s less sassy.
  • Freeze your coffee into cubes for a thicker texture and extra drama.
  • Add a scoop of vegan protein powder to make it a full meal.
  • For ultra chill vibes, garnish with a mini umbrella (totally unnecessary, completely fabulous).