Recipe via Smoothie Web
2 1/2 cups mango
3/4 cup vanilla fat-free yogurt (or coconut milk yogurt for vegan)
1/4 cup honey (or agave or maple syrup for vegan)
2 tablespoons water
1/2 teaspoon grated lime rind
3 ripe kiwifruit, peeled
2 cups ice cubes
2 tablespoons green tea
1/2 cup packed baby spinach
Place mango, 1/2 cup yogurt, 2 tablespoons honey, 2 tablespoons water, and lime rind in a blender; process until smooth, stirring occasionally. Divide mango mixture into each of 4 serving glasses; place glasses in freezer.
Rinse blender container. Place 1/4 cup yogurt, 2 tablespoons honey, kiwifruit, and next 3 ingredients in blender; process until smooth, stirring occasionally. Gently spoon green tea-kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line. Stir to combine flavors, if desired. Serve immediately.
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