Mango Kiwi Chia Seed Smoothie Bowl (V+GF): a simple recipe for a light, refreshing and filling smoothie bowl featuring mango and topped with kiwi. Vegan and gluten free.
Erik and I often joke about moving to Hawaii. It’s not just the scenery or the shows—it’s the relaxed pace, the friendly people, and the way small moments turn into lasting memories. One story my mom tells about visiting Hawaii sums it up perfectly and always makes me smile.
During her trip she and my sister wandered through lively street markets. My mom admired the tropical fruit stalls and paused at a box of perfect mangoes. She tested their firmness, checked the weight, and decided they were worth buying. No vendor was in sight, so when a man carrying a similar box appeared she asked if she could buy them. After some playful haggling—and a convincing smile—she walked away with a whole box.
Excited, she showed my sister the mangoes only to learn that she had actually purchased a restaurant’s daily supply. Instead of an awkward moment it turned into laughter. That kindness and easygoing spirit is why Hawaii feels like a dream to us.
Until we make the move, we bring a little of that brightness into our kitchen with this mango kiwi chia seed smoothie bowl. It’s simple to make, nourishing, and perfect for a light breakfast or snack.
This big, bright mango kiwi chia seed smoothie bowl is:
- easy to make
- nutrient-dense and refreshing
- vegan and gluten free
- filling yet light
- packed with vitamins and minerals
- made with mangoes you don’t have to buy from the back of a restaurant (but you could!)
Cheers to blending a little taste of sunshine. May this recipe bring a smile to your morning.
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Mango Kiwi Chia Seed Smoothie Bowl (Vegan, Gluten Free)
Ingredients
- 2 tablespoons chia seeds
- 1 ½ cups unsweetened almond milk, divided
- 2 medium bananas, sliced and frozen
- 2 cups frozen mango chunks
- 2 kiwis, peeled and sliced
- Optional toppings: chopped nuts, extra chia seeds, shredded coconut, other fruit or seeds
Instructions
- In a small bowl, combine the chia seeds and ½ cup almond milk. Whisk thoroughly, cover, and refrigerate for about 10 minutes until it thickens into a gel-like consistency.
- In a blender, add the frozen banana slices and remaining 1 cup almond milk. Blend until smooth, scraping down the sides as needed. Add the frozen mango and blend until mostly smooth.
- Stir the thickened chia mixture, then add it to the blender. Blend until fully combined and smooth.
- Divide the smoothie between two bowls. Top with kiwi slices and any optional toppings you like. Serve immediately and enjoy!
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If you enjoyed this mango kiwi chia seed smoothie bowl, try the Mango Chia Seed Smoothie (Vegan, Gluten Free) for another bright option.
For more smoothie bowls, try the Blueberry Coconut Smoothie Bowl (Vegan, Gluten Free).
Do you have a funny family story? I’d love to hear it.