Tropical Sunset Smoothie (Printable)

A vibrant blend of mango, passion fruit, and orange juice layered with creamy yogurt in a refreshing summer drink.

# What You'll Need:

→ Mango Layer

01 - 1 cup ripe mango, peeled and diced (fresh or frozen)
02 - 1/4 cup plain Greek yogurt
03 - 1 tablespoon honey (optional)
04 - 2 to 3 tablespoons water, as needed

→ Passion Fruit Layer

05 - 1/2 cup passion fruit pulp (from about 3 to 4 passion fruits)
06 - 1/2 cup plain Greek yogurt
07 - 1 tablespoon honey (optional)

→ Orange Juice Layer

08 - 3/4 cup freshly squeezed orange juice
09 - 1/4 cup plain Greek yogurt
10 - 1 teaspoon honey (optional)

# Directions:

01 - Clean three blending containers or rinse the blender between uses.
02 - Blend mango, yogurt, honey, and water until smooth and thick, then pour evenly into the bottom of two clear glasses.
03 - Blend passion fruit pulp with yogurt and honey until creamy. Carefully spoon or pour over the mango layer to create a defined separation.
04 - Blend orange juice, yogurt, and honey until smooth. Gently layer on top of the passion fruit mixture.
05 - Tilt the glass slightly and pour each layer slowly, using the back of a spoon to minimize mixing between layers.
06 - Optionally garnish with a fresh fruit slice or mint sprig and serve immediately.

# Expert Advice:

01 -
  • Three distinct flavors in one glass means you get a flavor journey with every sip instead of one flat note.
  • The whole thing takes ten minutes but looks like you've been planning it all week.
  • Frozen fruit does the heavy lifting, so this works even when fresh mangoes disappoint.
  • It's naturally sweet without tasting like dessert for breakfast.
02 -
  • Frozen fruit creates thicker, more defined layers than fresh because it's less watery—the downside of using fresh berries in summer is the bleed-through, which I learned the hard way on attempt two.
  • The spoon-as-shield trick is non-negotiable; pouring directly over the previous layer destroys everything you've built.
03 -
  • Frozen mango chunks from the grocery store are secretly superior to fresh for this because they're already diced and won't oxidize before blending.
  • If your passion fruit layer is too thick to pour, thin it slightly with a tablespoon of coconut milk or water—but go slow, because one splash makes the difference between layered and blended.
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