YieldsServes 2 (makes 4 cups total)Active Time40 minsFreezing Time2 hrsTotal Time2 hrs 40 mins
AuthorElaine Johnson

Imagine sipping a frosty drink in Hawaii at sundown, and you’ll get the inspiration behind this tropical treat. For the most beautiful results, keep everything ice-cold, so the layers stay nice and thick. A small amount of roasted sweet potato (undetectable, we promise!) amps up the color of the mango layer.

How to Make It

Step 1
1

Line a rimmed baking sheet with parchment. Arrange bananas, 3/4 cup strawberries, the mango, sweet potato, and pineapple on pan in separate bands and freeze, covered, until firm, about 2 hours. Set 2 large, wide glasses (about 18 oz. each) in freezer to chill.

Step 2
2

Make strawberry layer: Moisten thin strawberry slices with water and attach to inside of chilled glasses around bottom; set in freezer. In a blender, whirl 1/2 cup yogurt, the bananas, frozen strawberries, a generous 1 tbsp. honey, the lemon zest, and lemon juice until smooth, scraping inside of blender as needed. Spoon mixture into glasses and set in freezer. Rinse blender.

Step 3
3

Make mango layer: In blender, whirl 1/2 cup yogurt, the frozen mango and sweet potato, a generous 1 tbsp. honey, the lime zest, and lime juice until smooth. Gently spoon mango mixture around inside edge of each glass to create a clean horizontal line. Return glasses to freezer. Rinse blender.

Step 4
4

Make pineapple layer: In blender, whirl remaining 1/2 cup yogurt, the frozen pineapple, remaining generous 1 tbsp. honey, 3 tbsp. coconut, and ginger until smooth. Carefully spoon onto mango layer as before. Set 2 tbsp. remaining coconut on top of each smoothie.

5

* Microwave a whole sweet potato until tender, 6 to 8 minutes.

Ingredients

 3/4 cup sliced ripe bananas
 3/4 cup sliced strawberries, plus 10 thin slices
 1 1/4 cups ripe mango chunks (about 1 in.)
 1/3 cup chopped roasted, cooled deep orange sweet potato*
 1 1/2 cups sliced pineapple wedges (about 1 1/2 in. wide and 1/2 in. thick)
 1 1/2 cups cups low-fat or whole-milk Greek yogurt, divided
 1/4 cup honey, divided
 1/2 teaspoon lemon zest
 1 1/2 tablespoons lemon juice
 1/2 teaspoon lime zest
 1 1/2 tablespoons lime juice
 7 tablespoons unsweetened coconut flakes, divided
 1 1/2 teaspoons chopped fresh ginger

Directions

Step 1
1

Line a rimmed baking sheet with parchment. Arrange bananas, 3/4 cup strawberries, the mango, sweet potato, and pineapple on pan in separate bands and freeze, covered, until firm, about 2 hours. Set 2 large, wide glasses (about 18 oz. each) in freezer to chill.

Step 2
2

Make strawberry layer: Moisten thin strawberry slices with water and attach to inside of chilled glasses around bottom; set in freezer. In a blender, whirl 1/2 cup yogurt, the bananas, frozen strawberries, a generous 1 tbsp. honey, the lemon zest, and lemon juice until smooth, scraping inside of blender as needed. Spoon mixture into glasses and set in freezer. Rinse blender.

Step 3
3

Make mango layer: In blender, whirl 1/2 cup yogurt, the frozen mango and sweet potato, a generous 1 tbsp. honey, the lime zest, and lime juice until smooth. Gently spoon mango mixture around inside edge of each glass to create a clean horizontal line. Return glasses to freezer. Rinse blender.

Step 4
4

Make pineapple layer: In blender, whirl remaining 1/2 cup yogurt, the frozen pineapple, remaining generous 1 tbsp. honey, 3 tbsp. coconut, and ginger until smooth. Carefully spoon onto mango layer as before. Set 2 tbsp. remaining coconut on top of each smoothie.

5

* Microwave a whole sweet potato until tender, 6 to 8 minutes.

The Sunset Layered Smoothie