A café-style Ethiopian smoothie with separate mango and avocado layers for a colorful, velvety presentation and naturally rich texture.
ABy aby
Servings
2
2 piece Ripe mango
1 piece Ripe avocado
1 cup Whole milk
2 tbsp Sugar
1 piece Fresh lime juice
1 cup Ice cubes
Calories
468 kcal
Protein
6g
Carbs
74g
Fat
19g
Fiber
7g
Sugar
64g
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Mango Layer
1. Peel and dice the mangoes, discarding the stones. Add the mango pieces to a blender along with half the milk, half the sugar, and all of the ice cubes. Blend on high until completely smooth and velvety. Pour into a jug and set aside.
2 piece Ripe mango,
0.5 cup Whole milk,
1 tbsp Sugar,
1 cup Ice cubes
Avocado Layer
2. Halve and pit the avocado, scooping the flesh into the (rinsed) blender. Add the remaining milk, remaining sugar, and the lime juice. Blend on high until silky smooth with no lumps. The lime juice keeps the avocado vivid green and adds a bright counterpoint to the richness.
1 piece Ripe avocado,
0.5 cup Whole milk,
1 tbsp Sugar,
1 piece Fresh lime juice
Assembling & Serving
3. Chill two tall glasses briefly in the freezer for 2 minutes for a café-style presentation. Pour the mango layer into the glasses first, filling each about halfway. Then, very slowly pour the avocado layer over the back of a spoon held just above the mango surface — this keeps the layers distinct and creates that signature two-tone look found in Ethiopian juice bars. Serve immediately with a long straw and a spoon to swirl at the table.
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