Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoothie Base
Flavor & Texture
Garnish (optional)
Method
Prepare Ingredients
- 1
Measure
Measure out the almond milk, Greek yogurt, frozen banana, frozen mango, honey/maple syrup, lime juice, spinach (if using) and chia seeds. If your frozen fruit is in large pieces, let it sit at room temperature 2–3 minutes to slightly soften for easier blending.
- 2
If you want a thicker texture, add the 4 ice cubes to a freezer for a minute so they’re very cold; otherwise use as-is.
Blend Smoothie
- 3
Combine
Add the almond milk and Greek yogurt to the blender first (this helps the blades move). Then add the frozen banana, frozen mango, spinach (if using), honey or maple syrup, lime juice, and ground chia seeds.
- 4
Blend
Secure the lid and blend on medium-high speed for 30–60 seconds, stopping to scrape down the sides once if needed. If mixture is too thick to blend, add 1–2 tablespoons of almond milk at a time until the blades move smoothly.
- 5
Adjust & Add Ice
Taste and adjust sweetness with another 1/2 teaspoon honey/maple if needed. Add the ice cubes and blend an additional 10–20 seconds to chill and slightly froth the smoothie.
Serve
- 6
Pour the smoothie into a chilled glass (about 16 oz capacity). Garnish with mint leaves and a lime wheel if desired. Serve immediately.
- 7
Notes on protein: This recipe as written provides approximately 5–7 g protein depending on the Greek yogurt used and whether you add the optional protein powder. To reliably reach 6 g protein, use 1/4 cup plain Greek yogurt (about 4 g protein) and optionally increase to 1/2 tablespoon protein powder or choose a higher-protein yogurt.