Print Recipe

Mango Key Lime Pie Smoothie Bowl

Servings: 1 bowl


  • 2 tbsp coconut milk plus more as needed
  • 2 tbsp fresh key lime juice
  • 1 tsp key lime zest
  • 4 coconut milk cubes*
  • 2 cups frozen mango chunks
  • 1/4 avocado, peeled
  • 2 tbsp honey or agave instructions follow
  • 1/4 tsp vanilla extract

Optional Toppings:

  • 2 tbsp coconut whipped cream instructions follow
  • 1/4 cup granola
  • sliced fresh mango
  • key lime zest
  • key lime wedges


  • Add the coconut milk, key lime juice, key lime zest, coconut milk ice cubes, frozen mango, avocado, honey or agave, and vanilla to a blender or food processor. Blend on high until the mixture is smooth and creamy (use a tamper tool with the blender if you have one). Stop, scrape down the bowl or jar every so often, and add a coconut milk a tablespoon at a time if necessary to achieve a thick, creamy consistency. Resist adding too much liquid. I say the thicker the better so it stays cold longer. 
    Transfer to a bowl. Sprinkle on some granola, a dollop or two of coconut whipped cream, fruit, zest, or lime wedges. Serve immediately. 

Coconut Cubes

  • Pour coconut milk into an ice cube tray and freeze. Standard ice cubes are 1-ounce each. 

Coconut Whipped Cream

  • 1 can unsweetened, full-fat coconut milk
    1/2 tsp vanilla extract
    1 tbsp honey, agave, or maple syrup
    pinch of salt
    Refrigerate the coconut milk for at least 2 hours, or up to 12 but no more (chilling too long can make separate and lead to grainy texture). Without shaking the can, open it and scoop the thick layer of cream floating on top. Save what's left for later use in a smoothie or discard.
    Add the cream to a medium bowl. Using an electric mixer, while until it becomes aerated and thick. Add remaining ingredients to taste.