Who doesn’t love a quick and tasty breakfast? This Mango Yogurt Smoothie Bowl is a refreshing creamy healthy breakfast option for you. Furthermore its quick and easy to put together and it’s packed full of healthy vitamins and calcium so you just can’t go wrong!

Mango Yogurt Smoothie Bowl | BakeThenEat.com

I was asked if I would like to get involved in a new campaign aimed at getting Brits (and of course my non-British friends can join in as well 🙂 ) to make better choices for breakfast. Its led by Arla a farmer-owned dairy. The idea is to ‘choose goodness for breakfast to upgrade your day’. Their research shows that on average we Brits spend a total of 6 minutes preparing and consuming breakfast on a daily basis. Unless its a day off or a special occasion my breakfasts do tend to lean towards a black coffee and whatever I can grab. I really am not much of a morning person!

I was set the challenge of creating 7 healthy balanced breakfasts that could be made in under 6 minutes. To test this out, after I had made and tweaked the recipes to get them perfect. I set the test of timing myself when I made them. A couple of them were very close, but all of them came in under 6 minutes. Awesome! 😀

Mango Yogurt Smoothie Bowl with Arla Products | BakeThenEat.com

Mango Yogurt Smoothie Bowl

So let’s get on with this mango yoghurt smoothie bowl, shall we? I have been meaning to share a smoothie bowl with you for a while now and this was the perfect excuse. Smoothie bowls are bang on trend and its a great summer treat for the warmer weather. Also if time is tight for you in the morning you can always have this in a travel cup and enjoy it on the go. Just skip the toppings, I can only imagine how difficult it would be to suck them through a straw.

A choice of topping on the Mango Yogurt Smoothie Bowl | BakeThenEat.com

This really is a simple easy recipe that you can’t go wrong with. It only requires a tiny bit of prep the night before. Unless you are like me and keep mass amounts of fruit in the freezer for all occasions and all seasons. Mango and banana are always in my freezer, but if this is not the case for you it’s simple and easy to do the night before. Then in the morning, it’s just a case of throwing everything into the blender or food processor pulsing it and then serving and enjoying it. I like it when healthy tasty treats are this simple to make.

Mango Yogurt Smoothie Bowl with milk & yogurt | BakeThenEat.com

Healthy Start To The Day

I’ve kept this recipe as healthy as I can. There is no added sugar as the natural sweetness of the fruit provides all you will need. The milk I used is another Arla product called BoB milk, I know I was baffled at first as well. It stands for Best of Both. Its a skimmed milk with all the flavour of semi-skimmed / half fat milk. And the yoghurt is another Arla product Skyr Icelandic style natural yoghurt. It’s thick and creamy like Greek yoghurt but has the added bonus of being fat-free. Yes!

A quick breakfast of Mango Yogurt Smoothie Bowl | BakeThenEat.com

As an added bonus this dish is naturally gluten-free and a few easy swaps would make this dish vegan friendly as well.

Recipe 1 of 7

Mango Yogurt Smoothie Bowl | BakeThenEat.com

Mango yoghurt Smoothie Bowl

Mango yoghurt Smoothie Bowl is a refreshing creamy healthy breakfast option. Quick and easy to put together packed full of healthy vitamins and calcium you just can't go wrong!
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Course: Breakfast
Cuisine: British
Prep Time: 6 minutes
Total Time: 6 minutes
Servings: 1 serving
Author: Emma


  • 1 large ripe mango — diced up and 1/2 frozen and 1/2 left fresh
  • 1 medium ripe banana — sliced and frozen
  • 60 millilitres Arla BoB milk (1/4 cup)
  • 120 grams Skyr natural yoghurt (1/2 cup)
  • Choice of toppings - I used dried cranberries (banana, mixed nuts, strawberries and blueberries)


  • The night before, peel and chop your mango into chunks and pop half of it in the freezer on a small tray and cover and the over half covered and in the fridge.
  • Peel and slice your banana and again pop it into your freezer on a small tray cover it as well.
  • In the morning place your frozen mango and banana in a food processor or blender along with your milk and natural yoghurt and blend for a couple of minutes.
  • Add in the non-frozen half of your mango and pulse for a few seconds, so it still remains a little lumpy.
  • Pour the cold creamy mixture into a bowl and top with your own choice of toppings. I used dried cranberries, banana, mixed nuts, strawberries and blueberries. You can have anything you fancy, even chocolate chips!
  • This mango yoghurt smoothie bowl can be kept in the fridge overnight but the consistency won't be as thick because the fruit will have fully defrosted, should still taste delicious though.
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This Mango Yogurt Smoothie Bowl post is sponsored. I can assure you all opinions are my own and this is not a sales pitch and I am making no money from these posts. The ingredients were given to me to help develop the recipes.

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