Fruit Smoothies Recipe

Measure ingredients

Measure all base liquids, yogurt and orange juice. If using fresh fruit, wash, peel and cut into roughly 1-inch pieces and freeze for at least 1–2 hours or use ice cubes as indicated.

Prepare add-ins

If using spinach, rinse and pat dry. If using protein powder, have the scoop ready. Measure seeds and sweetener.

Layer ingredients in blender

Add the liquids (milk, yogurt, orange juice) to the blender first. This helps create a vortex and makes blending smoother.

Add fruit and add-ins

Add frozen strawberries, frozen banana, and mango on top of the liquids. Add honey or maple syrup, vanilla extract, lemon or lime juice, and any optional boosts (spinach, protein powder, chia/flax). If you used fresh fruit instead of frozen, add 4 ice cubes to help chill and thicken.

Blend to desired consistency

Secure the blender lid and start on low speed for 10–15 seconds, then increase to medium-high and blend 30–60 seconds until smooth. Stop and scrape down the sides with a spatula if needed, then blend again 10–20 seconds. For a thicker smoothie, add a few extra frozen fruit pieces or reduce milk by 2–4 tablespoons. For a thinner smoothie, add up to 2 more tablespoons of milk or orange juice and blend briefly.

Taste the smoothie and adjust sweetness or acidity as desired: add another 1/2 tablespoon honey or maple syrup for more sweetness, or another 1/2 teaspoon lemon/lime juice for brightness. If adding seeds, blend an extra 5–10 seconds to incorporate.

Pour smoothie into two tall glasses (or one large). Garnish with fresh berries or sliced fruit and a sprig of mint if desired. Serve immediately with a straw.

Storage: Smoothies are best served fresh. If you must store, pour into an airtight container and refrigerate up to 24 hours; shake or stir before drinking. For longer storage, freeze in portions and thaw slightly before blending again.