Passionfruit Smoothie Bowl with Delicious Mango and Pineapple

How about kickstarting your day with this mango, pineapple and passionfruit smoothie bowl to get you firing on all cylinders? For the days when you need a comforting bowl of goodness that tastes great and looks good too. 

Since we eat with our eyes, smoothie bowls really make a statement and are a great way to make breakfast more visually appealing and therefore more appetizing.  Whether you are making this for yourself, serving it up for your overnight guests or finding new ways to get the kids involved with eating healthily, this tropical bowl of delicious nutrition will not let you down. 

This mango, pineapple and passionfruit smoothie bowl is just so pleasing on the eye and oh so delicious to eat.  It’s loaded with vitamins, protein and nutrients to help you feel fuller for longer.

This recipe requires the mango, pineapple and banana to be frozen in advance meaning it’s a delicious breakfast that can be enjoyed all year round and not just when tropical fruits are in season.

Mango Pineapple & Passionfruit Smoothie Bowl Ingredients


I’ve used passion fruit as the star of the show in this smoothie bowl because of its wonderfully sweet, yet zingy flavour.  It’s so pretty to look at too and has a wonderful fragrance making it a great topping for a smoothie bowl. 

Unless you have time to separate the seeds from the juice (and let’s face it, who has the time for that!) they don’t particularly blend well.  I stir in the scooped out flesh of the passionfruit – when I’m making either a passionfruit smoothie or passionfruit smoothie bowl – after I’ve blended all the other ingredients together. TI find the whole seeds of the passionfruit are far more palatable then seeds that have been blended and tend to be a little gritty.

If you’d prefer to leave out the seeds altogether, you could separate the seeds from the flesh by passing the flesh through a fine sieve before adding the sieved flesh to the blender with the other passionfruit smoothie bowl ingredients. Alternatively, use the flesh only or flesh and seeds as a delicious and decorative topping. 


Mangoes are just so juicy and refreshing to eat when they are ripe and in season and thankfully can be enjoyed all year round thanks to their availability from the freezer section in good stores and delis. 

Mangoes are enriched with vitamins A, C and E making them beneficial to the health of our eyes, skin and immune system.  They contain vitamin B6 making them a rich source of iron.  They are also low in calories and high in fibre making them an excellent fruit to support weight loss.  

Enjoy them as a healthy snack or lunch box treat or added to all sorts of bakes thanks to their vibrant colour and sweet flavour.  Alternatively, enjoy them as a topper for oats and yoghurt or blitz them with milk or yoghurt for a delicious smoothie or smoothie bowl as I have done in this recipe. 


Another sweet tropical delight that is well loved in our household is pineapple.  We visited Costa Rica a couple of years go and one of the many highlights was seeing the acres and acres of pineapple plantations.  The smell of the ripe pineapples was simply divine.  That unmistakable sweetness was intoxicating and a smell that takes me back to beautiful, vibrant Costa Rica every time I smell it.

Pineapples are rich in vitamin C making it a good choice to support a healthy immune system and help our bodies absorb all important iron.  It’s also high in manganese which is a mineral that supports our metabolism to work effectively. 

Pineapples are a great source of antioxidants that can help to reduce the risk of certain types of cancer, heart disease and diabetes. 

If you are unable to buy fresh pineapple then frozen is a good substitute and available in most good supermarkets.  Beware of tinned pineapple, especially those canned in syrup as it will contain additional sugar.  The canning process also reduces the overall vitamin C content of the fruit. 

Coconut water

On its own coconut water is thirst-quenchingly refreshing as it contains 94% water and very little fat so it’s good for restoring hydration and replacing all important electrolytes that can be lacking in the body after exercise or indulging in the excesses of life.  Coconut water is a good source of fibre as well as containing anti-oxidants.  It also makes for a great taste partner for the other tropical fruits that have been selected for this smoothie bowl.

How To Make A Mango Pineapple & Passionfruit Smoothie Bowl

A smoothie bowl can take just 5 minutes to prepare.  but if you want to make it visually appealing, you may need more time and a little finesse to make it Instagram worthy.  Jump straight to the full recipe instructions for specific details but if a quick heads up will do, here goes:

It’s really important that you use pineapple, mango and banana that have been frozen for this recipe.  Using frozen fruit really helps to create the creamy finish that is so important in a smoothie bowl.  It’s fine to prepare the frozen fruit yourself or buy in handy bags from your local store.  The best way to freeze the pineapple, mango and banana yourself is to remove the outer skins so you are just left with the flesh of each fruit.  Cut the fruit into chunks (it doesn’t matter what size as they will all be blended later, lay on a tray and place in the freezer for 2 hours or overnight until completely frozen.

Once the fruits are frozen add the pineapple, mango, banana and coconut water to a blender.  Blitz until smooth.  Check the consistency at this point.  You may need to add more liquid if you can stand your spoon up in it. 

When it’s completely smooth swirl in the passionfruit.  A gentle mix is all that’s needed as the pretty patterns of contrasting colour and texture will add interest to the finished smoothie bowl.

Carefully spoon into bowls before going wild with your choice of toppings. I like to decorate with fresh mango, pineapple, passion fruit, blueberries, shredded coconut, oats and chia seeds.

Mango Pineapple & Passionfruit Smoothie Bowl Recipe Variations

Smoothie Bowl without Banana

As an alternative to banana, avocado is a great variation.  Avocado will add a delicious creamy texture to the smoothie bowl.  What’s more, avocado is one of the most nutritious fruits on the planet, containing no less than 20 vitamins and minerals.  They are also loaded with potassium and healthy fats and are rich in fibre and low in carbs which can help you to feel fuller for longer. 

Add the scooped out flesh of the avocado along with the frozen pineapple and mango and coconut water then blitz until smooth.  Once you have your desired consistency you can continue to add the passionfruit and toppers.

More Delicious Smoothies Containing Tropical Ingredients

I can’t get enough of the sweet-tasting and fragrant smelling goodness of tropical fruits. Click on the links below to explore some of my other recipes that call for frozen tropical fruits: Mango Pineapple Smoothie, Avocado and Banana Smoothie, and Broccoli Smoothie

Of course, I love fresh and ripe tropical fruit but when that’s not available to me, I don’t hesitate in reaching for the frozen packets that are readily available from all good supermarkets and food stores these days. The best thing about using frozen tropical fruit in smoothies and smoothie bowls is there is no need to thaw. Simply take the quantity you need and then pop the bag back in the freezer for next time.


Mango Pineapple & Passionfruit Smoothie Bowl

Course Breakfast
Prep Time 10 minutes
Servings 2


  • Blender or Food Processor


For the Smoothie Bowl:

  • 150 g frozen pineapple chunks
  • 150 g frozen mango chunks
  • 2 passionfruit flesh scooped out and outer skin discarded
  • 1 frozen banana cut into chunks before freezing
  • 75 ml coconut water or dairy / non-dairy milk of your choice

For the Topping:

  • Fresh mango, pineapple, passion fruit, blueberries, shredded coconut, oats and chia seeds Optional


  • If using fresh fruit, prepare in advance by removing the outer skin of the pineapple, mango and banana. Cut into chunks, lay on a tray and place in the freezer for 2 hours or overnight until frozen
  • When you are ready to prepare your smoothie bowl place the frozen pineapple, mango, banana and coconut milk into a blender or food processor. Blend until smooth.
  • Check the consistency of your smoothie. You may need to add more milk if the consistency is too thin or if you prefer a thinner smoothie bowl
  • Once the mixture is completely smooth, add the passion fruit and give it a stir. No need to over stir here, it’s nice to have swirls of the passionfruit running through the rest of the mixture
  • Spoon into 2 wide bowls
  • Arrange your toppings as you wish to decorate before serving

Mango Pineapple & Passionfruit Smoothie Bowl Ingredient Substitutes

What can I use to substitute coconut milk?

This smoothie recipe is dairy-free and therefore suitable for a vegan diet.  You could substitute the coconut water liquid for the same quantity of oat, soy, or almond milk for an equally delicious and healthy vegan smoothie.  It’s also great with dairy milk too.

Adding Greek Yogurt to a smoothie bowl

To make a creamier version of this smoothie, you could use 50ml of coconut water and 25g of Greek yoghurt.  This is a great way of adding protein to your smoothie to help you feel fuller for longer.   


If you plan to use fresh fruit for this recipe, make sure that your fruit is ripe.  To see if a mango is ripe the skin should be smooth.  The mango will have a slight give when the skin is pressed and should not be squashy.  Slightly overripe mangoes are fine too although their flesh tends to brown a little and their skin will have a wrinkled appearance.  An underripe mango will be firm to the touch and will not blend well.

To tell if a pineapple is fresh gently pull one of the leaves from the top of the pineapple.  If can easily be removed without too much tugging, it is perfectly ripe to eat.  As with mangoes, the flesh of an overripe pineapple will have a slightly brown appearance and may be squashy.

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