If using fresh peaches or mango, peel and dice and then freeze for at least 1 hour or use a handful of ice. If using frozen fruit, measure out 1.5 cups diced peaches and 1 cup mango and let sit at room temperature for 2–3 minutes to slightly loosen for easier blending.

Add the frozen peaches, frozen mango, and raspberries to the blender jar.

Spoon in the Greek yogurt and add the almond milk. The 3 tablespoons of liquid provide a thick, spoonable texture; add up to 2–3 tablespoons more if you prefer a thinner smoothie.

Add honey or maple syrup, fresh lime juice, and vanilla extract to brighten and sweeten the mixture.

If using protein powder, add it now. If using chia seeds as a booster, either add now for blending or reserve to sprinkle on top (see garnish step).

Secure the blender lid and blend on high for 45–75 seconds, stopping to scrape down the sides once if needed, until the mixture is completely smooth and velvety. If the blender struggles, add an additional tablespoon of almond milk and blend again.

Taste and adjust sweetness or acidity: add another 1/2 teaspoon honey or 1/2 teaspoon lime juice if needed, then pulse once to combine.

Serve & Garnish

Pour the smoothie into two 10–12 oz glasses (or one large 20–24 oz glass).

If you reserved chia seeds, sprinkle 1/2 teaspoon on top of each glass; the rest can be stirred in for texture. Garnish with fresh raspberries, a slice of peach or mango on the rim, and a small sprig of mint.

Serve immediately with a straw or spoon. If you prefer a thicker spoonable smoothie, chill for 5 minutes in the freezer before serving.