- 2 ea. Avocados From Mexico, diced
- 2-1/2 c. mangos, cubed
- 1 c. + 3/4 c. water
- 4 T. sugar
- 2 T. lime juice
- Purée the diced avocado with 1 cup of water, 1 tablespoon lime juice, and 2 tablespoons sugar. Pour into a cup and rinse out the blender, lid, and blades.
- Purée the cubed mango with 3/4 cup water, 1 tablespoon lime juice and 2 tablespoons sugar until smooth.
- Evenly distribute the avocado purée into 2 glasses. Split the mango purée in half and gently pour it on top of the avocado purée in each glass, so layers remain separate. Serve with a straw and a spoon.