Add the bananas, mango, greek yogurt and coconut milk to a high-powered blender or food processor. Blend until thick and creamy and the frozen chunks are all pureed, sort of resembling a soft serve ice cream. Add in the vanilla bean pasta and rum and blend again until just combined.
Equally split the smoothies between the cantaloupe bowls. Top each with 1/3 cup blueberries, 2 tablespoons toasted almonds, 2 tablespoons coconut and 1 tablespoon hemp seeds. Add anything else you may love! I recommend eating it with a grapefruit spoon and going for chunks of the cantaloupe first so the smoothie can sink further down into the ‘bowl” as opposed to over the edges. YES.