A layered smoothie which is not only colourful but is healthy too, prepared with Kiwi fruit, Alphonso mango, honey and yes! baby spinach.
You may substitute the Sugar-free and fat-free Vanilla Ice-cream with Fat-free yogurt.
In a blender place mango, ½ cup vanilla ice-cream, 11/2 tbsp. tablespoons honey, 02 tablespoons water, and zest, process until smooth, stirring occasionally.
Divide mango mixture into each of 04 serving glasses; place glasses in freezer for 15 minutes.
Rinse the blender container.
Place ½ cup vanilla ice-cream, 2 tablespoons honey, 01 tbsp. of water, kiwifruit, baby spinach, ice cubes in blender; process until smooth, stirring occasionally.
Gently spoon this kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line.
Refrigerate for 10 minutes.
Garnish with kiwifruit slices, and stir to combine flavors, if desired. Serve chilled immediately.
You may substitute vanilla ice-cream with Vanilla Yogurt- 01 cup, which is fat-free.
Make sure the mango smoothie is properly set before you spoon the kiwi mixture over it.
You may use canned cherries along with Kiwi slices for garnishing.
Do not add too much of lemon zest as it will impart bitter flavor to the smoothie.
You may increase the quantity of baby spinach, if you are a spinach lover.
About the Author: This recipe has been shared by Chef Reetu Uday Kugaji who believes that food that she cooks should touch heart and soul of the person and she dedicates all her success to her Angel Mother.