Use frozen fruit for both layers for the best thick texture and clean separation. If using fresh fruit, freeze the cut mango and strawberries for 1–2 hours first until very cold and firm. Chill 4 glasses before filling. Both layers must be thick and spoonable-pourable, not loose. A thin smoothie will blend together instead of forming distinct layers. That genuine thickness in both layers is the whole structural foundation this smoothie's layered look depends on — anything looser simply wouldn't hold its own shape long enough to stay separate once poured together.

Add the mango, Greek yogurt, 80ml of the cold liquid, honey if using, lime juice, and salt to the blender. Blend until smooth, stopping to scrape down the sides as needed. Add a little more liquid only if necessary, 1 tablespoon at a time. The mango layer should be thick, glossy, and smooth, able to mound slightly on a spoon before settling. That specific, checkable target — a soft mound that briefly holds — confirms the layer has reached genuine thickness before it's ever poured into the glass.

Divide the mango smoothie evenly between the 4 glasses, about halfway up each glass. Tap the glasses lightly on the counter to level the surface, then place them in the freezer for 5 minutes while you make the strawberry layer. This short chill helps the mango layer firm slightly so the top layer sits on it more cleanly. That brief freezer rest gives the mango layer's own surface real time to set just enough that the strawberry layer poured on top settles cleanly rather than sinking straight through.

Rinse the blender or wipe it clean. Add the strawberries, Greek yogurt, 80ml of the cold liquid, honey if using, lemon juice, and salt. Blend until very smooth. Add extra liquid only as needed, again 1 tablespoon at a time. The strawberry layer should be as thick as or slightly thicker than the mango layer. It should not be runny. That deliberate matching, or slight thickening, protects the strawberry layer from being thin enough to sink down into the mango layer once it's poured over the top.

Spoon or slowly pour the strawberry smoothie over the back of a spoon onto the mango layer in each glass. Let it settle naturally. If desired, use a thin skewer or spoon tip to make just 1–2 light swirls where the colors meet. Do not stir deeply, or the clean pink-and-gold layered look will disappear. That spoon-back pouring technique slows the strawberry layer's own descent, letting it settle gently on the surface of the mango layer rather than crashing through and mixing on contact.

Top each smoothie with a few mango cubes, 1–2 strawberry slices, and a few tiny mint leaves. Serve immediately. That immediate serving is what protects the whole layered presentation — the two distinct colours begin softening and merging together the longer the finished smoothie sits.