Mango Blueberry Soy Smoothie Recipe: Two-Layer Breakfast Drink
A two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers. This is a two-layer smoothie, and the layering is. . .
A two-layer smoothie: blueberries with soy yogurt on the bottom, mango with soy yogurt on top. Three ingredients, poured separately, drunk through both layers. This is a two-layer smoothie, and the layering is the entire point. You blend the blueberries with half the soy yogurt, pour it into a glass, then blend the mango with the remaining yogurt and pour it on top. The purple layer sits under the orange layer and they stay separate until you start drinking. It looks like a sunset in a glass. My son asks for it by colour: “the purple and orange one. ”Three ingredients. Blueberries, mango, and soy yogurt. No added sugar, no ice, no liquid. The yogurt is all the moisture the fruit needs to blend smooth. Each layer is thick enough to hold its position in the glass without mixing into the other. How to Make a Layered Mango Blueberry SmoothieBlend Each Layer SeparatelyFirst batch: blueberries with 120ml (1/2 cup) of soy yogurt. Blend until completely smooth. Pour into the glass. Rinse the blender. Second batch: mango chunks with the remaining soy yogurt. Blend smooth. Pour slowly over the back of a spoon onto the blueberry layer. Pouring slowly is how the layers stay separate. Drink Through Both LayersUse a wide straw or drink straight from the glass. As the layers blend on each sip, you get different ratios of blueberry to mango. That changing flavour with every mouthful is why the two layers matter more than mixing them together would. We make this at least twice a week. PrintDescriptionA layered smoothie with a vibrant tropical twist. Perfect for a quick and healthy breakfast or snack. 1cups(237 ml)blueberries1mango1cups(240 ml)soy yogurtCombine blueberries and 120 ml (1/2 cup) soy yogurt in a blender and process until smooth. Pour the blueberry mixture into a glass. Combine mangoes and the remaining soy yogurt in a blender and process until smooth. Pour the mango mixture over the blueberry mixture. NotesFor a thicker smoothie, use frozen blueberries and mango. To reduce sweetness, use less mango or add a squeeze of lime juice. Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Prep Time:5 minutesCategory:BreakfastMethod:No-CookCuisine:AmericanNutritionServing Size:1 cupCalories:300Sugar:40Sodium:100Fat:10Saturated Fat:5Unsaturated Fat:5Carbohydrates:60Fiber:10Protein:10Frequently Asked QuestionsCan I use regular yogurt?Yes. Any plain yogurt works. Greek yogurt makes thicker layers. The recipe uses soy yogurt to keep it dairy-free, but the technique is the same with any yogurt. Why not just blend them together?You can, and it still tastes good. But blended together it turns a uniform brownish-purple. The two-layer version is visually striking and each sip tastes different. The layering takes 30 extra seconds. Can I prep this ahead?Blend each layer and store separately in sealed containers. Pour and layer when ready to serve. The layers hold for about an hour once assembled before they start to bleed into each other. If You Liked This Recipe, You’ll Love TheseBlueberry Pineapple Oatmeal SmoothieGrain Free Breakfast with Tigernut Smoothie MixOrange Brunch SmoothiePeanut Butter and Jelly Breakfast SmoothiePrevious PostPenang Muar Chee: Sticky Rice Balls with Peanuts