Tropical Sunrise Smoothie Bowl
A thick, frosty Vietnamese smoothie bowl blending ripe mango, passion fruit, and banana with coconut milk and sweetened condensed milk into a vibrant tropical canvas. Topped with a mosaic of dragon fruit, toasted coconut, crunchy granola, and chia seeds, this is Saigon's answer to the acai bowl — brighter, bolder, and unmistakably Vietnamese.
Ingredients
- 1 large ripe mango, peeled and cubed (about 1.5 cups)
- 1 ripe banana, frozen
- 2 passion fruits, pulp scooped out
- 1/2 cup coconut milk
+ 9 more ingredients
Instructions
Cut the mango and banana into chunks the night before and freeze them in a single layer on a parchment-lined tray. Frozen fruit is the key to a thick, scoopable bowl rather than a thin drink.
Add the frozen mango, frozen banana, passion fruit pulp (seeds and all), coconut milk, sweetened condensed milk, and ice cubes to a high-speed blender.
Blend on high for 30-45 seconds, using the tamper to push fruit toward the blades if needed. Stop and scrape down the sides once or twice. The consistency should be very thick — like soft serve ice cream, not pourable.
If the mixture is too thick to blend, add coconut milk one tablespoon at a time. If too thin, add more frozen banana or a handful of ice.
Divide the smoothie base between two wide, shallow bowls. Smooth the surface with the back of a spoon.
Arrange the toppings in rows across the surface: cubed dragon fruit on one side, a line of granola down the middle, toasted coconut flakes and chia seeds scattered across, and chopped peanuts sprinkled on top.
Tuck a few fresh mint leaves into the corner of each bowl for color and fragrance. Drizzle with honey if you like extra sweetness.
Serve immediately with a spoon — this is meant to be eaten, not sipped.
Nutrition Estimate
Per serving • Estimated by Blinner AI