Combine bananas; strawberries or mango slices; grape juice or fruit nectar; yogurt; and, if desired, honey in a blender container.
Cover and blend until smooth.
Pour into six tall, chilled glasses.
If desired, sprinkle with ground pistachio nuts.
Makes 6 smoothies.
Note: For two-tone smoothies, make mango smoothies and strawberry smoothies.
Transfer to separate pitchers or glass measuring cups.
Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.
Puree mango until smooth. Measure 1 cup puree (use any remaining puree in smoothies). Place four 1-cup serving glasses on a tray.
Sprinkle gelatin over 2 tbsp boiling water in a small bowl. Stir until completely dissolved. Cool slightly.
Whisk mango puree, yogurt, coconut milk, lemon juice and sugar in a large bowl. Whisk in gelatin mixture until well combined. Pour mixture into prepared glasses. Refrigerate 4 hours or until set. Serve sprinkled with chopped pistachios.
In a blender container, cut up bananas, strawberries, grape juice, yogurt and if desired, honey. Cover and blend until smooth. Pour into 6 chilled glasses. If desired, garnish with additional strawberries and mango slices.
In a blender, blend the mango, the papaya, the yoghurt, the lime juice, the honey, the almond extract and 1 cup ice in batches until the mixture is smooth.
Blend in an additional 1/2 cup ice if desired to thin the smoothie mixture to desired consistency. Divide the mixture between 4 large chilled glasses and decorate each with a lime slice.
Serves 4.
Makes 10 rainbow smoothies.
You will need to blend each layer separately, so simply rinse out your blender between each smoothie.
For each smoothie layer, combine all ingredients in blender and blend until smooth. Pour a small, even layer into all 10 glasses. Rinse blender, make next layer and pour a small, equal layer on top of the previous color. Repeat until finished with the blue layer on top and serve with fun straws!
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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Add yogurt, milk, and honey.
Add pineapple and blend.
Add mango and strawberries; blend until smooth.
rizzle of honey and berry smoothies.
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