Ingredients:

  • 1 1/2 cups ripe mango, chopped (about 225 g) — fresh or frozen
  • 1 medium peach or nectarine, pitted and chopped (about 150 g) — or 3/4 cup chopped
  • 1/2 medium banana, sliced (about 60 g) — optional for creaminess; substitute 1/4 medium avocado for lower sugar
  • 1/2 cup plain Greek yogurt (about 120 g) — use dairy or coconut yogurt for dairy-free
  • 3/4 cup coconut water (about 180 ml) — or orange juice, almond milk, or water
  • 1 tablespoon fresh lime juice (about 15 ml)
  • 1 tablespoon honey or maple syrup (about 15 ml), optional — adjust to taste
  • 1 cup ice (about 150 g) if using fresh fruit — omit if fruits are frozen
  • Optional add-ins: 1 tablespoon chia seeds or ground flaxseed (10–12 g), 1 scoop protein powder, small handful fresh mint
  • Garnishes (optional): mango slice, peach wedge, fresh mint sprig, lime wheel, sprinkle of toasted coconut or chia seeds

Instructions:

  1. Prep the fruit: peel and chop the mango and peach or nectarine; slice the banana. Measure ingredients and chill frozen fruit if needed.
  2. Add liquids and base to blender: pour coconut water, Greek yogurt, and lime juice into the blender first to create a liquid base for smoother blending.
  3. Add fruit and sweetener: add chopped mango, peach, banana, and honey or maple syrup if using. Add ice last if using fresh fruit.
  4. Blend to texture: blend on high until smooth and pourable, about 30–60 seconds. Stop and scrape down the sides if necessary; blend again until no large chunks remain.
  5. Taste and adjust: taste for sweetness and acidity. Add more honey/maple (1 tsp at a time) for sweetness or extra lime for brightness; blend briefly to combine.
  6. Serve: pour into chilled glasses, garnish as desired (mango slice, peach wedge, mint, lime wheel, or toasted coconut), and serve immediately.