Ingredients:

  • 1 cup (240 ml) unsweetened almond milk (or other milk of choice)
  • 1½ cups (45 g) fresh baby spinach, packed (or 1 cup kale, stems removed)
  • 1 cup (165 g) frozen mango chunks (or fresh mango, about 1 small/medium mango, diced)
  • 1 medium banana (approx. 118 g), preferably frozen for creaminess (if fresh, add ½ cup ice)
  • 2 tablespoons (20 g) hemp seeds (hemp hearts)
  • ½ cup (125 g) plain Greek yogurt or plant-based yogurt (optional)
  • 1 tablespoon (15 ml) fresh lime juice (or lemon)
  • 1 teaspoon (5 ml) maple syrup or honey, optional (to taste)
  • ½ cup (120 g) ice (only if fruit is fresh or you want a thicker chill)
  • Garnish: 1 teaspoon hemp seeds, chia, or a few mango cubes (optional)

Instructions:

  1. Prep produce: Peel and slice the banana (freeze ahead if desired). Dice fresh mango if using. Wash and roughly pack spinach.
  2. Layer the blender: Add almond milk first to help blades move, then add spinach, followed by mango and banana.
  3. Add protein and flavor: Sprinkle hemp seeds over the fruit, then add yogurt (if using), lime juice, and optional maple syrup or honey.
  4. Add ice if using, then blend: Start on low or pulse to break up ice and fruit, then increase to high. Blend until completely smooth, about 30–60 seconds in a high-speed blender.
  5. Adjust & finish: Taste and adjust texture or sweetness—add 1–3 tablespoons (15–45 ml) more liquid if too thick, or a little maple/honey if not sweet enough. Add more lime for brightness if needed.
  6. Serve & store: Divide between two glasses and garnish with hemp seeds or a mango wedge. Best consumed immediately; refrigerate up to 24 hours in an airtight container and shake before drinking.