Raspberry Mango Swirl Smoothie
This colorful multi-layered raspberry mango swirl smoothie is as pleasing to the eye as it is to the taste buds.
Although any time is a good time for a smoothie, they’re especially refreshing when served ice cold on a hot day.
This mango and raspberry swirl smoothie is made up of 2 separate smoothies, a mango and a raspberry smoothie.
With each delicious sip, you’ll taste either raspberry or mango with the exception of the swirl parts of the smoothie where it’s a combination of both flavors.
The ingredients in each smoothie are the same except of course that one has mango and the other one has raspberries.
And each smoothie also has banana in it for good measure.
Both the mangos and the raspberries in this smoothie are frozen, plus crushed ice is added so the smoothie is as ice cold as possible.
Order of Adding Ingredients
A rule of thumb is that liquids and soft ingredients go in first, and the harder ingredients go in last.
For example to the blender jar,
- First, add liquids such as juice, water or milk
- Second, add soft ingredients like yogurt, fresh (unfrozen) cut fruit and berries, or honey
- Then add items such as frozen cut fruit and berries, vegetables or nuts
- Lastly add the ice
When blending a smoothie, to avoid an air pocket from forming by the blade in the blender jar, there needs to be a good balance between the liquid and frozen ingredients (including ice).
For best results, serve this smoothie right away while ice cold.
Let’s check out the ingredients.
Multi-Layered Smoothie – Frozen mango chunks, frozen raspberries, banana, fresh lime, plain Greek yogurt, water and crushed ice
Equipment Needed – Blender
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
For the Mango Smoothie:
To the blender jar, add water…
…1/2 of a peeled banana…
…plain Greek yogurt…
…fresh lime juice…
…and…
…frozen chunks of mango.
Then add crushed ice.
Next, it’s time to blend.
Blend on the smoothie setting…
…until smooth and creamy.
To each serving glass…
…add the mango smoothie…
…so that each glass is about half full.
TIP – Reserve a little (about 3 dollops) of the mango smoothie to use as a topping or garnish on top of the raspberry smoothie.
Set aside the serving glasses of mango smoothie in the freezer (if you have room), or in refrigerator for a short time while making the raspberry smoothie.
Give the blender jar a quick rinse before making the raspberry smoothie.
For the Raspberry Smoothie:
To the blender jar, add water…
…fresh lime juice…
…banana…
…plain Greek yogurt…
…frozen raspberries and crushed ice.
Blend on the smoothie setting…
…until smooth and creamy.
To the serving glasses…
…add the raspberry smoothie on top of the mango smoothie.
TIP – Leave a small amount of room at the top of each serving glass for a dollop of the remaining mango smoothie later.
TIP – Before adding the final dollop of mango smoothie on top, make the swirls.
For the Swirls – Using a dinner knife, make swirls between the raspberry and mango smoothies.
Then in each serving glass, add a dollop (about a heaping tablespoon) of the remaining mango smoothie on top of the raspberry smoothie.
Using a toothpick, swirl the dollop of mango into the raspberry.
Garnish with pieces of mango and raspberries on toothpicks.
Serve right away…
…while ice cold.
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Raspberry Mango Swirl Smoothie
Ingredients
For the Mango Smoothie:
- 1/2 cup water
- 1/2 of a lime, juiced
- 1/2 of a banana, peeled
- 1/2 cup plain Greek yogurt
- 1-1/2 cups frozen mango chunks
- 1 cup crushed ice
For the Raspberry Smoothie:
- 1/2 cup water
- 1/2 of a lime, juiced
- 1/2 banana, peeled
- 1/2 cup plain Greek yogurt
- 1 cup frozen raspberries
- 1 cup crushed ice
For Garnish:
- Cut pieces of mango
- Raspberries
Equipment
- Blender
Instructions
For the Mango Smoothie:
- To the blender jar add water, lime juice, banana, yogurt, frozen mango chunks and crushed ice. Blend on the smoothie setting until smooth and creamy.
- Fill the serving glasses half full with the mango smoothie reserving a little to add as a topping later.
- Set the glasses of mango smoothie aside in the freezer (if you have room, or put in the refrigerator) for a short time while making the raspberry smoothie.Give the blender jar a quick rinse before making the raspberry smoothie.
For the Raspberry Smoothie:
- To the blender jar add, water, lime juice, banana, yogurt, frozen raspberries and crushed ice. Blend on the smoothie setting until smooth and creamy.
- To the serving glasses, add the raspberry smoothie on top of the mango smoothie.Leave a small amount of room at the top of each serving glass for a dollop of the remaining mango smoothie later.
- Before adding the final dollop of mango smoothie on top, make the swirls. For the Swirls - Using a dinner knife, make swirls between the raspberry and mango smoothies.
- Then in each serving glass, add a dollop (about a heaping tablespoon) of the remaining mango smoothie on top of the raspberry smoothie. Using a toothpick, swirl the dollop of mango into the raspberry.
- Garnish with pieces of mango and raspberries on toothpicks. Serve right away while ice cold.
Notes
TIPS:
- Reserve a little (about 3 dollops or 3 heaping tablespoons) of the mango smoothie to use as a topping or garnish on top of the raspberry smoothie.
- Leave a small amount of room at the top of each serving glass for a dollop of the remaining mango smoothie.
- Before adding the final dollop of mango smoothie on top, make the swirls.
Smoothie Recipes
Here are more smoothie recipes you may like “Peach, Blueberry and Banana Smoothie“, “Kiwi Berry Smoothie” and “Blueberry, Granola and Banana Smoothie“.
Recipes with Mango and Raspberries
More Recipes with Mango and Raspberries You May Like:
Mango, Blueberry and Ginger Galette
Cinnamon and Sugar Biscuits with Raspberry Filling