Mango Spinach Lime Smoothie

• 240 g (1 cup) chilled unsweetened soy milk — Unsweetened soy milk
• 80 g ripe fresh mango flesh, diced — Fresh mango
• 30 g (about 1 packed cup) baby spinach, washed and dried — Raw baby spinach
• 13 g (about 1 tbsp) chia seeds — Chia seeds
• 15 g (1 tbsp) fresh lime juice — Fresh lime juice
• 5 g (about 3/4 tsp) pure maple syrup — Pure maple syrup

Method

1. 1Prepare and measureWash and peel the mango, cut the flesh away from the pit and weigh 80 g.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse and thoroughly dry the spinachRinse and thoroughly dry the spinach, squeeze and remove only the seeds from 15 g lime juice, then measure the soy milk, chia, and maple syrup.2 minLook for: The mango is peeled and pit-free, the spinach is clean and dry, and the lime juice contains no seeds.Safety: Wash produce immediately before use, discard damaged pieces, keep soy milk at 40°F or colder, and leave the blender unplugged while loading near the blade.
3. 3Blend in two stagesAdd the chilled soy milk and 30 g washed and dried baby spinach to the blender first, secure the lid, and blend on high for 20 seconds.20 secLook for: The mixture is evenly processed and ready for the next action.
4. 4Add 80 g diced mangoAdd 80 g diced mango, 13 g chia seeds, 15 g lime juice, and 5 g maple syrup, blend on low for 15 seconds and high for 60 seconds, stopping and unplugging before scraping if needed.1 min 15 secLook for: The finished drink is a bright green mango-lime smoothie with a fresh, creamy, pourable body, with no mango pieces, spinach fragments, chia clumps, lime-juice separation, or maple-syrup streaks.Safety: Keep one hand on the secured lid, never insert utensils near moving blades, and declare the soy allergen.
5. 5Rest and serve the full portionRest the smoothie in the closed blender for 90 seconds, pulse for 10 seconds.1 min 40 secLook for: The mixture is evenly processed and ready for the next action.
6. 6Pour the complete batch into one 350 ml glassPour the complete batch into one 350 ml glass without straining.Look for: The finished smoothie is cohesive and pourable, and no dense layer remains in the blender jar.Safety: Serve promptly or seal and refrigerate within 2 hours; do not hold the smoothie at room temperature for later use.