Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (16g) almond butter
  • 1 cup (30g) fresh baby spinach, packed
  • 1 cup (140g) frozen mango chunks
  • 1/2 frozen banana (50g)

Instructions:

  1. Pour the almond milk and Greek yogurt into the blender first to create a vortex that prevents stalling.
  2. Add the baby spinach and almond butter.
  3. Add the frozen mango and frozen banana on top to push the greens into the blades.
  4. Start the blender on the lowest setting and quickly increase to high. Blend for 45–60 seconds until the mixture is a consistent pale lime color.