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Mango Passionfruit Coconut Smoothie Bowl

A version of this recipe was first spotted on the glorious Donna Hay website. I just love Donna Hay. The photography! And… the photography!! ugh, stunning.

But let’s talk about the flavours for a minute. We’ve been stuck in a wintery pandemic for a while now, so I figured these tropical flavours would bring me right back to hot summer days. I can’t wait to start complaining about the heat and humidity, so until then I’m happy to pretend it’s summer in my small kitchen. It’s a smoothie bowl, so you can probably get this done in like, 2 minutes? It’s super creamy, tangy, and delicious.

Mango Passionfruit Coconut Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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  • 1 cup frozen mango
  • 1 frozen banana, chopped
  • 1/2 cup greek yoghurt
  • 1 tbsp honey
  • 1 passionfruit
  • 1/4 cup pistachios, roughly chopped
  • chia seeds
  • coconut flakes


  1. Place the frozen mango, banana, yoghurt, and honey in a food processor or blender and blend until smooth.
  2. Transfer the smoothie mixture to a serving bowl and top with passionfruit pulp, coconut flakes and pistachio. Sprinkle with chia seeds to serve.

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