Raspberry Mango Sunrise Layered Smoothie Tips, FAQ & printable recipe

Tips for success

For the most striking sunrise effect, use a tall, clear glass so the layers are visible. Chill the glasses in the freezer for 10 minutes before assembling.

When pouring the smoothie, tilt the glass slightly and pour slowly to help the layers stay separate. If you want a more dramatic layered look, you can also add a layer of plain coconut milk or yogurt in between.

If you prefer a thinner smoothie, add a little more coconut milk or water, but keep in mind that it will be harder to layer.

For a sweeter smoothie, add a teaspoon of honey or maple syrup to the blender, but the mango and passion fruit are usually sweet enough. The chocolate curls are best made just before serving, as they can melt or soften if left out too long.

Variations

• Berry Swap: Replace the raspberries with sliced strawberries, blueberries, or blackberries. Adjust the sweetness accordingly, as some berries are more tart than others.
• Creamy Addition: Add a few tablespoons of plain Greek yogurt or coconut yogurt to the blender for extra creaminess and a slight tang. This will also make the smoothie richer.
• Green Twist: Add a handful of fresh spinach or kale to the blender with the mango mixture. The color will change slightly, but the taste will remain fruity and sweet.
• Spiced Version: Add a pinch of ground cardamom or a few drops of vanilla extract to the mango blend for a warm, aromatic note. This pairs well with the mango and passion fruit.

Storage and make-ahead

Fridge

Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours. Stir before serving, as separation is natural.

Freezer

Freeze the smoothie in popsicle molds for a refreshing frozen treat. Thaw slightly before eating.

Reheat

Not applicable; serve cold.

This smoothie is best enjoyed immediately, as the layers will blend together and the whipped cream will deflate over time.

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours, but the texture will change. Stir well before drinking.

You can prepare the mango cubes and passion fruit pulp a day ahead and store them in the refrigerator. The coconut cream can be whipped up to 4 hours in advance and kept chilled. Grate the chocolate just before serving to prevent it from melting.

Serving ideas

Serve this smoothie in tall glasses with a wide straw or a long spoon. The layers are meant to be admired, so don’t stir them before serving. Each spoonful should capture a bit of the creamy smoothie, a raspberry, and a touch of whipped cream.

This drink is perfect for brunch, a baby shower, or a summer afternoon. It can also be served as a dessert. For an extra touch, rim the glasses with a little coconut sugar or crushed freeze-dried raspberries.

The smoothie is substantial enough to be a light meal, but it also pairs well with pastries or a fresh fruit salad.

Frequently asked questions

Recipe card

Raspberry Mango Sunrise Layered Smoothie

Prep 10 minCook 0 minTotal 10 minServes 2

Ingredients

• 2 cups diced ripe mango (from about 2 large mangoes)
• 1/2 cup passion fruit pulp (fresh or frozen)
• 1 cup full-fat coconut milk
• 1 cup crushed ice
• 1 cup fresh raspberries, plus more for garnish
• 2 oz mango white chocolate (or white chocolate), grated into curls
• 1/2 cup canned coconut cream, chilled and whipped
• 2 tbsp passion fruit seeds (for garnish)

Instructions

1. Slice the mango cheeks away from the pit, then dice the flesh into 1/2-inch cubes. Rinse the raspberries and pat them dry. Grate the mango white chocolate on the large holes of a box grater to create a pile of golden curls. Set aside.
2. Scoop the solid coconut cream from the can into a chilled bowl. Whip with a hand mixer or whisk until soft peaks form. Keep refrigerated until ready to use.
3. In a blender, combine the diced mango, passion fruit pulp, coconut milk, and crushed ice. Secure the lid and blend on high until completely smooth and thick, about 45 seconds. The mixture should be a vibrant golden color and have a vortex while blending.
4. Pour a layer of the mango smoothie into each tall glass, filling about one-third. Add a layer of fresh raspberries on top, then gently pour more mango smoothie over the raspberries to create a second layer. Repeat if desired, ending with a smoothie layer.
5. Top each glass with a generous dollop of whipped coconut cream. Sprinkle with fresh raspberries, passion fruit seeds, and the golden chocolate curls. Serve immediately with a straw or spoon.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

350

Protein

3 g

Carbohydrates

45 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.