A creamy, not-too-sweet green smoothie with tropical mango and banana, plus spinach for color and nutrients—fast to blend with mostly freezer-friendly ingredients.
1mediumripe bananafresh or frozen, sliced (about 120 g)
1 1/2cupsunsweetened almond milk(about 360 ml)
2–3teaspoonsfresh lime juice(10–15 ml)
1tablespoonchia seeds or hemp hearts(about 10 g)
4–6ice cubesoptional
1–2teaspoonsmaple syrup or honeyoptional, to taste (5–10 ml)
Instructions
Layer the ingredients for easier blending: pour the almond milk into the blender first, then add the lime juice and spinach. Pile the frozen mango and banana on top, followed by the chia or hemp seeds and ice, if using.
Blend the greens and liquid first: start the blender on low speed and gradually increase to medium-high, blending just the almond milk and spinach for 15–30 seconds until mostly smooth.
Add the fruit into the vortex: with the blender running on medium, add the mango and banana if you haven’t already, pausing if needed to push them down with a tamper. Blend for 30–60 seconds, until thick and the big chunks are gone.
Check consistency and scrape down: stop the blender and use a spatula to scrape down the sides. If it’s too thick to move easily, add 2–4 tablespoons (30–60 ml) more almond milk.
Blend again until silky: blend on high for another 20–40 seconds, or until glossy and smooth.
Taste and adjust sweetness: if needed, blend in 1–2 teaspoons maple syrup or honey and another squeeze of lime, then blend 10 seconds more.
Serve immediately: pour into two glasses and serve right away while cold and thick (optional: top with extra chia or a pinch of lime zest).