Breakfast/Brunch MIYO (Make it Your Own) Under 15 Minutes Whole30

Pink + White Smoothie Bowl (Whole30!)

strawberry-mango smoothie bowl with coconut flakes, granola, and sliced berries

It’s been a little while, but my fourth installment to the music smoothie bowl series is finally here! Say hello to this beauty – the Pink + White Smoothie Bowl.

This bowl is named after one of my favorite Frank Ocean songs, off of his Blonde album. It’s such a smooth groove, and you’ll definitely want to play it while getting down on your bowl for breakfast.

The Pink + White Smoothie Bowl has a strawberry-mango base. The super pretty pink color comes from our berries of course, and using a ripe mango gives the perfect amount of sweetness so you don’t need to add any extra sweeteners.

For the toppings, I kept it pretty simple. More sliced strawberries, flaked coconut instead of shredded, my maple-vanilla chunky granola, and a drizzle of honey. I also sprinkled a tad of cinnamon for a pop of flavor.

If you want to include some veggies into your breakfast, here’s a trick: Peel a zucchini, chop it up, and blend with the rest of the fruit. The zucchini interior is white, so you don’t throw off the color of the bowl; it’s also a very mild vegetable so you won’t taste it at all. (Plus, it goes so perfectly with the pink + white title!)

Of course, if you’re Whole30 just omit the honey drizzle; you really won’t miss it. Let me know what you guys think about this for breakfast/brunch! I think I’m also going to make a playlist of all of the songs in the series so you guys can follow along!

strawberry-mango smoothie bowl with coconut flakes, granola, and sliced berries

Pink + White Smoothie Bowl (Whole30!)

Shani W.
This delicious Pink + White Smoothie Bowl – made of juicy strawberries and sweet mangoes – makes the perfect breakfast to start your day off right. Omit the honey, and it's completely Whole30 as well!
Prep Time 10 minutes
Course Breakfast
Servings 1 bowl


  • 1 ct. sliced mango frozen
  • 8 ct. sliced strawberries frozen
  • 2 tbsp almond milk
  • 2 oz. flaked coconut
  • ¼ cup Maple-Vanilla Chunky Granola


  • Place your bowl in the refrigerator. 
  • In a blender, add mango and strawberries. Blend until it has a choppy consistency. [Pro tip: to get your toppings to perfectly sit on top, your smoothie base has to be thick.  The way we are going to blend these ingredients keeps the texture we need]
  • Add almond milk a little at a time until you get to a thick, spoon-worthy consistency. If you need more than 2 tbsp., add more as needed.
  • Add smoothie base to the cold bowl. If your kitchen is warm, put your bowl back in the fridge to ensure it stays cool.
  • Chop and slice your toppings.  This is where you can use your creative freedom – granola, honey, cinnamon, almond butter, slivered nuts, your favorite fruits – anything tastes great on top of this base!
  • Grab your bowl and top with the prepared toppings. Snap a picture for the 'gram, show off your delicious food art, and enjoy!
Keyword Brunch, Meal Prep, Smoothie Bowls
strawberry-mango smoothie bowl with coconut flakes, granola, and sliced berries

The Coined Breakdown

  • Total Cost per serving: $2.33
  • Total Cost (4 pieces): $2.33
  • Those Other Guys: $14.00 a bowl

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