- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 150 g
- 150 g
- 180 ml
- 1 tbsp
- 1 tbsp
Process
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Add 180 ml cold milk and 150 g plain yogurt to the blender first so the blades move freely.
Add 60 g baby spinach, 1 ripe banana and 150 g frozen mango chunks on top of the liquid.
Blend on high for 45 to 60 seconds until completely smooth and no green flecks remain.
Taste and blend in 1 tbsp honey if you want it sweeter.
Stir in 1 tbsp chia seeds by hand, then pour into two glasses and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is blending spinach with too little liquid, which leaves gritty flecks; always put milk and yogurt in the blender before the greens.
- Frozen mango is what makes this thick and cold without ice, which would water it down. If using fresh mango, add 3 to 4 ice cubes.
- A ripe banana with brown spots gives natural sweetness; an underripe green banana makes the smoothie taste grassy and starchy.
- Blend at least 45 seconds. Stopping early is why homemade smoothies taste leafy instead of creamy.
Substitutions
- baby spinach→kale leaves, stems removed
- frozen mango chunks→frozen pineapple or frozen peach slices
- plain yogurt→coconut yogurt for a dairy-free version
- milk→oat milk or almond milk
- honey→maple syrup or 2 pitted dates
Storage & reheating
Green smoothies are best drunk within 15 minutes, but you can store them in a sealed mason jar filled to the brim in the fridge for up to 24 hours; the full jar limits air contact and slows browning. Stir or shake well before drinking, as it separates. For longer storage, pour into ice cube trays and freeze for up to 1 month, then blend the frozen cubes with a splash of milk to revive.
FAQ
The questions we get asked most
Why did my green smoothie turn brown?
Oxidation causes the bright green color to fade to olive or brown once the spinach cells are broken open. Drink it within 15 minutes, or store it in a jar filled all the way to the lid to keep air out. A squeeze of lemon juice also slows the color change.
Can I make this green smoothie ahead of time?
You can portion the spinach, banana, mango and chia into freezer bags and freeze for up to 1 month, then blend with fresh milk and yogurt in the morning. A fully blended smoothie keeps only about 24 hours in the fridge before the flavor and color decline.
Why is my smoothie gritty instead of smooth?
Grittiness usually comes from under-blending or from adding chia seeds before blending. Blend the spinach, banana, mango, yogurt and milk on high for a full 45 to 60 seconds, then stir the chia seeds in by hand at the end.
Can I use fresh mango instead of frozen?
Yes, but the smoothie will be thinner and less cold. Use 150 g fresh mango plus 3 to 4 ice cubes, and reduce the milk to 150 ml so it does not turn watery.
How do I make this green smoothie dairy-free or vegan?
Swap the plain yogurt for coconut or soy yogurt and use oat, almond or soy milk instead of dairy milk. Skip the honey and sweeten with maple syrup or 2 pitted dates. The result is just as creamy.
Can I add protein powder to this smoothie?
Yes. Add 1 scoop of your preferred protein powder with the other ingredients and increase the milk by 30 to 50 ml, since protein powder thickens the mixture. Blend an extra 10 seconds to avoid clumps.
Why does my smoothie taste bitter or grassy?
That comes from too much spinach or an underripe banana. Stick to 60 g spinach per two servings and use a banana with brown spots. A pinch of salt or an extra 1 tsp honey also rounds off the bitter edge.
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