Ingredients:

  • 1 cup unsweetened almond milk (240 ml)
  • 1/2 cup cold water or ice (120 ml) — optional for thinner texture
  • 1 cup plain Greek yogurt (whole or 2%) (245 g) — or plant-based yogurt for dairy-free
  • 1 medium ripe banana (about 118 g peeled) — use frozen for extra creaminess
  • 1 cup frozen mango chunks (165 g) — can swap for pineapple or mixed tropical fruit
  • 2 packed cups baby spinach (about 60 g) — mild flavor; can substitute kale
  • 1 tablespoon chia seeds (15 g)
  • Juice of 1/2 lemon (about 1 tablespoon / 15 ml)
  • 1 tablespoon honey or maple syrup (21 g) — optional, adjust to taste
  • 4–6 ice cubes if using fresh (not frozen) fruit, or to chill (optional)

Instructions:

  1. Prep ingredients: peel the banana; measure frozen fruit, spinach, yogurt, and liquids; juice half a lemon.
  2. Layer the blender: add almond milk and water/ice first, then Greek yogurt, banana and frozen mango, and top with spinach, chia seeds, lemon juice, and honey if using.
  3. Blend: start on low speed for 10–15 seconds to break up solids, then increase to high and blend 30–60 seconds or until completely smooth and evenly green. If blender stalls, stop, scrape down sides, stir, add a splash more liquid, and continue.
  4. Check texture and flavor; adjust: if too thick add 1–2 tablespoons (15–30 ml) water or almond milk and re-blend; if too thin add more frozen fruit or 4–6 ice cubes and re-blend; taste and add honey/maple or extra lemon if needed.
  5. Serve or store: pour into glasses and serve immediately. For best texture and color drink within 12–24 hours. To store, transfer to an airtight bottle and refrigerate up to 24 hours; shake before drinking.