Green Spinach & Mango Smoothie

📝 Ingredients

• 60 g baby spinach
• 1 very ripe mango (about 250 g flesh)
• 2 ripe bananas
• 250 g Greek yoghurt
• 1/2 lime
• 200 ml semi-skimmed milk
• 6 ice cubes

🍴 Utensils

• Blender
• Peeler
• Knife
• Chopping board
• Citrus juicer
• Spatula

📖 Steps

1. Rinse the baby spinach in cold water and drain well. Remove the longest, more fibrous stalks: they're what can leave little strands and a slightly grassy taste in the smoothie.
2. Peel the mango with the vegetable peeler, then slice the flesh away from the large flat stone, scraping well around it. Cut the flesh into large chunks. The riper and more fragrant the mango, the naturally sweeter the smoothie will be.
3. Peel the bananas and slice them. Squeeze the half lime: its acidity brightens the fruit, masks the grassy taste of the spinach and stops the smoothie from browning too quickly.
4. Pour the milk and Greek yoghurt into the blender jug first, then add the spinach. Blend for 30 s on top speed: the leaves should be completely pulverised, with no visible pieces, before you add the fruit.
5. Add the mango, bananas, lime juice and ice cubes. Blend for 1 min on full power until perfectly smooth and frothy. Scrape down the sides with a spatula and blend again if needed.
6. Taste: if the smoothie is too thick, add a splash of milk and blend for 10 s. Pour into two tall glasses and drink straight away, before the froth settles and the colour dulls.