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Iced Mango & Green Tea Smoothie Bowl

By • Updated July 2026
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This thick, vibrant smoothie bowl brings together frozen mango, cold-brewed sencha, and creamy coconut milk for a breakfast that feels indulgent but packs in real nutrition. Unlike a drinkable smoothie, the texture is spoonable and satisfying, perfect for topping with fresh fruit, granola, and seeds. A good high-speed blender is essential here—it powers through frozen fruit without leaving icy chunks and creates the silky, almost ice-cream-like consistency that makes smoothie bowls so appealing.

We cold-brew sencha overnight to avoid any bitterness—green tea can turn astringent when chilled, but a gentle cold steep brings out sweet, grassy notes that pair beautifully with mango. Topped with fresh berries, sliced kiwi, and a handful of granola, it's a summer breakfast that feels like a treat but keeps you fuelled all morning.

Iced Mango & Green Tea Smoothie Bowl
Prep Time10 mins
Cook Time0 mins
Servings1 Bowl
DifficultyEasy

Ingredients

  • 200 g frozen Mango Chunks
  • 100 ml cold-brewed Sencha (chilled, see tip)
  • 80 ml Coconut Milk (full-fat from a tin)
  • 1 tbsp Honey or maple syrup (optional, to taste)
  • ½ frozen Banana (for extra creaminess)
  • Toppings: fresh berries, sliced kiwi, granola, chia seeds, coconut flakes
Nutrition per serving:
Calories: 320
Fat: 12g
Sugar: 38g
Protein: 3g

Instructions

1
Cold-Brew Sencha: The night before (or at least 4 hours ahead), place 1 tsp sencha leaves in 100 ml cold water in the fridge. Strain and chill thoroughly. This cold-brew method prevents the bitterness that can appear in iced green tea.
2
Add to Blender: Put the frozen mango chunks, frozen banana half, cold-brewed sencha, and coconut milk into your high-speed blender. Add honey or maple syrup if using.
3
Blend on High: Blend on the highest setting for 30–45 seconds, using the tamper if your blender has one, until completely smooth and thick—almost like soft-serve ice cream. The high-speed blender will pulverise the frozen fruit without leaving icy lumps.
4
Adjust Consistency: If the mixture is too thick to blend, add 1–2 tbsp more cold sencha or coconut milk. If it's too runny, add a few more frozen mango chunks and blend again briefly.
5
Serve: Spoon the smoothie into a chilled bowl. Arrange your toppings—fresh berries, kiwi slices, granola, chia seeds, and coconut flakes—on top in neat rows or clusters for a photogenic finish.

🫖 Equipment You'll Need

A high-speed blender is the key to a perfect smoothie bowl. Standard blenders struggle with frozen fruit, leaving you with icy chunks and an uneven texture. High-speed models (1,000 W or more) generate enough power and blade speed to break down frozen mango and banana into a silky, creamy purée that holds its shape in the bowl—no watery puddles or gritty bits. The tamper tool (included with many high-speed blenders) also helps you keep everything moving without adding extra liquid, so you get that thick, spoonable consistency every time.

See our high-speed blender picks →

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