Peach Mango Smoothie Bowl

Peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

It’s the height of summer here in Virginia; every day the temperature scaling past 90 degrees!

So hot that I’ve been nope-ing out of my usual afternoon walk, looking wistfully at my wilting marigolds from the coolness of my air conditioned living room.

I’ve been craving all of the cold seasonal things– salad bowls, ice cream, and smoothie bowls. 

Everything raw, sweet, and refreshing. 

I realized looking at my archives that it’s been a while since I shared a smoothie bowl recipe here on the blog!

But I still make them often, more often than protein shakes, because I prefer to “eat” my smoothies instead of drink them, you know? 

This Peach Mango Smoothie Bowl is one of my new favorites for my breakfast rotation. 

This summer-y peach mango smoothie bowl is made in just 5 minutes with frozen stone fruit, frozen zucchini, and SunButter. 

Grab a blender and some stone-fruit and let’s get cool!

What You Need to Make Peach Mango Smoothie Bowl 

Here’s what you need:

• unsweetened almond milk
• frozen peaches
• frozen mango
• steamed and frozen zucchini 
• No Sugar Added SunButter
• turmeric

That’s it!

How to Make Peach Mango Smoothie Bowl

This smoothie bowl is so easy to make with frozen fruit, veggies, nut milk, and SunButter. 

Simply add all of the ingredients to a high speed blender and process everything until it’s thick, smooth, and creamy.

Scrape down the sides as needed to recombine everything. 

The only extra step is steaming and freezing your zucchini in advance, which I recommend doing the day or night before making this bowl. 

The frozen zucchini blends effortlessly into the smoothie bowl, adding silkiness and bulk and an extra serving of veggies!

A spoonful of No Sugar Added SunButter adds creaminess and a hint of nutty flavor plus 7 grams of plant-based protein. 

The mild flavor of sunflower seed butter is an excellent addition to this summery bowl! 

Serve the blended contents immediately in a bowl with your favorite toppings. 

How to Serve Peach Mango Smoothie Bowl

Enjoy this Peach Mango Smoothie Bowl as an easily blended breakfast. 

Try prepping the steamed and frozen zucchini in advance so you can make this breakfast for a quick workweek breakfast or effortless weekend fuel. 

If you’re in more of a shake mood but still want the same peach mango flavor, no problem.

Try adding more almond milk to thin out the consistency or omit the frozen zucchini to make it drinkable instead of spoonable. 

I prefer adding protein powder to mine for extra plant-based protein, but you can omit this and add a mix of hemp hearts, flax, and chia instead. 

The turmeric here is mostly for a hint of color and anti-inflammatory properties.

If you hate or love the flavor, add more or less to keep your taste buds happy! 

Top these bowls with peaches, fresh berries, and a few spoonfuls of my favorite Chunky Tahini Granola.

Enjoy!

More Smoothie Bowls

• Chocolate Cherry Smoothie Bowl

• Blackberry Beet & Walnut Smoothie Bowl

• Green Galaxy Smoothie Bowl

• Pink Pepper Pitaya Smoothie Bowl

• Peach Raspberry SunButter Smoothie Bowl

• Blue Galaxy Smoothie Bowl

• Evergreen Smoothie Bowl

• Superfood Pitaya Bowl

• Strawberry Mango Smoothie Bowl

• Chocolate Yam Smoothie Bowl

• Autumn Winter Squash Mango Smoothie Bowl

• Banana Free Smoothie Bowls

• Allergy Fighting Acai Bowl

I Want to Hear From You

If you make this Peach Mango Smoothie Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Peach Mango Smoothie Bowl

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• Author: Flora & Vino
• Total Time: 5 minutes
• Yield: 1 serving
• Diet: Vegan

Print Recipe

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Description

Peach mango smoothie bowl made with frozen stone fruit, frozen zucchini, and SunButter. Serve your bowls with fresh fruit and granola!

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Ingredients

• 8–10 oz. unsweetened almond milk
• ½ cup frozen peaches
• ½ cup frozen mango
• ½ cup frozen zucchini
• 1 TBSP No Sugar Added SunButter
• pinch of turmeric
• fresh berries (I like blueberries and raspberries), for serving
• 1–2 TBSP granola, for serving

Cook Mode Prevent your screen from going dark

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Instructions

Add all ingredients to a high speed blender and process until thick, smooth, and creamy. Scrape down the sides as needed to recombine. Serve in a bowl topped with fresh berries and granola.

Notes

Recipe inspired by Tone It Up 

• Prep Time: 5 mins
• Cook Time: 0 mins
• Category: Breakfast, Smoothie Bowl
• Method: Blender
• Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen