I’m excited to share my Tropical Smoothie Bowl made with pineapple, banana, mango and spinach for a quick, low-calorie breakfast or snack.

Jump to Recipe

I love the way a bowl that looks bright can trick your brain, and this Tropical Smoothie Bowl Recipe does that every time. I toss frozen pineapple chunks and fresh baby spinach into the blender, and sometimes I mess up the order and it’s still perfect.

It’s a Low Calorie Smoothie Bowl that tastes indulgent, not like a diet. I’m always surprised how small changes make it bolder, and I find myself sneaking spoonfuls at weird hours.

The base is simple but the first bite will make you want to know every tiny secret.

Ingredients

Print Recipe (No Advertisments)

Pineapple: Bright tangy sweetness packed with vitamin C and digestive enzyme bromelain.
Mango: Ultra sweet tropical flavor, high in vitamins A and C, adds body.
Banana: Creamy natural sweetener it’s a good potassium source and thickener.
Spinach: Mild green taste, loaded with iron and fiber, boosts nutrient density.
Coconut water: Lightly sweet and hydrating, low calorie, supplies electrolytes keeps you refreshed.
Chia seeds: Tiny but mighty add fiber and omega three fats, gel helps thickness.
Granola: Crunchy topping adds whole grains carbs and a little indulgent sweetness.
Shredded coconut: Toasty nutty flakes give chew and tropical aroma, modest healthy fats.
Kiwi: Tart bright green zing, high in vitamin C and fiber, looks pretty.

Ingredient Quantities

1 cup frozen pineapple chunks

1/2 cup frozen mango chunks

1 medium ripe banana, frozen if you can

1 generous cup fresh baby spinach, packed

1/2 to 3/4 cup coconut water or unsweetened almond milk

1 teaspoon fresh lime juice

1 teaspoon honey or pure maple syrup optional

1/4 cup granola for topping

2 tablespoons unsweetened shredded coconut

1 tablespoon chia seeds

1 tablespoon hemp seeds or sliced almonds

1/2 banana sliced for topping

1 small kiwi sliced for topping

How to Make this

Print Recipe (No Advertisments)

1. Gather everything and measure: 1 cup frozen pineapple, 1/2 cup frozen mango, 1 medium ripe banana (frozen if you can), 1 generous cup packed baby spinach, 1/2 to 3/4 cup coconut water or unsweetened almond milk, 1 teaspoon fresh lime juice, 1 teaspoon honey or maple syrup optional, plus your toppings ready.

2. Put the liquid in the blender first – start with 1/2 cup coconut water or almond milk so the blades can move easily.

3. Add frozen pineapple, frozen mango, the banana, packed spinach, and the teaspoon of lime juice. If your banana is rock hard, let it sit 2 minutes at room temp or zap 8 to 10 seconds in the microwave to make blending easier.

4. Blend on high, stopping to scrape down the sides as needed, until silky smooth. If it stalls, pulse and push the fruit toward the blades or add another splash of liquid up to the 3/4 cup mark. Don’t overdo the liquid or it’ll be soupy.

5. Taste and sweeten if you want by adding the 1 teaspoon honey or maple syrup, then blend briefly to combine. A little lime makes it bright, so don’t skip it.

6. Pour the smoothie into a bowl, using a spatula to get every last bit.

7. Top with 1/4 cup granola, 2 tablespoons unsweetened shredded coconut, 1 tablespoon chia seeds, and 1 tablespoon hemp seeds or sliced almonds. Arrange 1/2 banana sliced and 1 small kiwi sliced on top for color.

8. Finish with a light sprinkle of extra coconut or seeds if you like, dig in right away, and enjoy. If you need to store, keep in an airtight container in the fridge for up to 24 hours but it’ll be best the same day.

Equipment Needed

1. High-speed blender with lid (or regular blender that can handle frozen fruit; a tamper helps if you got one)
2. Measuring cups and spoons — at least a 1 cup, 1/2 cup and 1 tsp
3. Rubber or silicone spatula for scraping the jar clean
4. Cutting board
5. Paring knife for slicing banana and kiwi
6. Smoothie bowl or shallow serving bowl plus a spoon
7. Small bowls or ramekins for topping ingredients (granola, seeds, coconut)
8. Airtight container or jar with lid for storing leftovers (up to 24 hours)

FAQ

Q: Can I swap the coconut water for something else?

Yes. Use unsweetened almond milk, regular milk, or even orange juice. Coconut water gives a light tropical taste but any thin liquid works, just add it slowly so it doesnt get too runny.

Q: How do I make the bowl thicker so it holds toppings?

Use less liquid and more frozen fruit, especially the banana. You can also add a few ice cubes or a spoon of chia seeds to soak for a minute, both help thicken it up quick.

Q: Can I use other greens besides baby spinach?

Yep. Kale, Swiss chard or mixed salad greens work fine, but kale can be a bit stronger so use a smaller handful. If you want milder taste just stick to spinach.

Q: How do I keep it vegan or sweeter without honey?

Use maple syrup instead of honey, or a couple dates blended in. You can also choose a sweeter mango or pineapple when possible, that helps without added sugar.

Q: Can I add protein to make it more filling?

Sure. Stir in a scoop of protein powder, a dollop of Greek yogurt, or a tablespoon of nut butter. Plant based powders work great if you want to keep it dairy free.

Q: Can I make this ahead and store it?

You can blend and refrigerate in an airtight container for up to 24 hours but texture will thin a bit. For best results freeze portions and thaw a few minutes before blending with a splash of liquid.

TROPICAL GREEN SMOOTHIE BOWL Recipe Substitutions and Variations

Pineapple: frozen mango, frozen papaya, frozen peaches, or drained canned pineapple chunks
Banana (frozen if possible): 1/2 avocado for creaminess (add a little sweetener if needed), 1/2 cup silken tofu, 1/2 cup Greek or dairy free yogurt, or 1/4 cup frozen mango for sweetness
Fresh baby spinach: packed kale (stems removed), swiss chard, romaine lettuce, or a small handful of fresh parsley/cilantro for a brighter note
Coconut water or unsweetened almond milk: cold green tea, light coconut milk, orange juice for extra tropical flavor, or any nut milk like cashew or oat milk

Pro Tips

– Freeze the banana solid if you can, it makes the bowl super creamy and thick so you won’t need much liquid. If your blender struggles, let the banana sit 1-2 minutes or nuke it for 6-8 seconds instead of adding more liquid.

– Toast the shredded coconut and granola for 3 minutes in a dry pan or oven, just till theyre golden, it adds a nutty crunch that makes the bowl taste way better.

– Use a chilled bowl or chill your glass in the freezer for 5-10 minutes so the smoothie stays cold longer and toppings dont go soggy right away.

– Add a spoonful of Greek yogurt, silken tofu or a tablespoon of nut butter for extra creaminess and protein, especially if you plan to eat this as a meal and not just a snack.

– Layer toppings instead of dumping them on, put granola around the edge and fruit slices on top, that way the crunchy stuff stays crisp and it looks nicer when you dig in.

TROPICAL GREEN SMOOTHIE BOWL Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m excited to share my Tropical Smoothie Bowl made with pineapple, banana, mango and spinach for a quick, low-calorie breakfast or snack.

Servings

servings

Calories

710

kcal

Equipment: 1. High-speed blender with lid (or regular blender that can handle frozen fruit; a tamper helps if you got one)
2. Measuring cups and spoons — at least a 1 cup, 1/2 cup and 1 tsp
3. Rubber or silicone spatula for scraping the jar clean
4. Cutting board
5. Paring knife for slicing banana and kiwi
6. Smoothie bowl or shallow serving bowl plus a spoon
7. Small bowls or ramekins for topping ingredients (granola, seeds, coconut)
8. Airtight container or jar with lid for storing leftovers (up to 24 hours)

Ingredients

1 cup frozen pineapple chunks
1/2 cup frozen mango chunks
1 medium ripe banana, frozen if you can
1 generous cup fresh baby spinach, packed
1/2 to 3/4 cup coconut water or unsweetened almond milk
1 teaspoon fresh lime juice
1 teaspoon honey or pure maple syrup optional
1/4 cup granola for topping
2 tablespoons unsweetened shredded coconut
1 tablespoon chia seeds
1 tablespoon hemp seeds or sliced almonds
1/2 banana sliced for topping
1 small kiwi sliced for topping

Directions

Gather everything and measure: 1 cup frozen pineapple, 1/2 cup frozen mango, 1 medium ripe banana (frozen if you can), 1 generous cup packed baby spinach, 1/2 to 3/4 cup coconut water or unsweetened almond milk, 1 teaspoon fresh lime juice, 1 teaspoon honey or maple syrup optional, plus your toppings ready.
Put the liquid in the blender first – start with 1/2 cup coconut water or almond milk so the blades can move easily.
Add frozen pineapple, frozen mango, the banana, packed spinach, and the teaspoon of lime juice. If your banana is rock hard, let it sit 2 minutes at room temp or zap 8 to 10 seconds in the microwave to make blending easier.
Blend on high, stopping to scrape down the sides as needed, until silky smooth. If it stalls, pulse and push the fruit toward the blades or add another splash of liquid up to the 3/4 cup mark. Don't overdo the liquid or it'll be soupy.
Taste and sweeten if you want by adding the 1 teaspoon honey or maple syrup, then blend briefly to combine. A little lime makes it bright, so don't skip it.
Pour the smoothie into a bowl, using a spatula to get every last bit.
Top with 1/4 cup granola, 2 tablespoons unsweetened shredded coconut, 1 tablespoon chia seeds, and 1 tablespoon hemp seeds or sliced almonds. Arrange 1/2 banana sliced and 1 small kiwi sliced on top for color.
Finish with a light sprinkle of extra coconut or seeds if you like, dig in right away, and enjoy. If you need to store, keep in an airtight container in the fridge for up to 24 hours but it'll be best the same day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.