Matcha Mango Yogurt Smoothie

• 1.6 g matcha powder (about 3/4 tsp) — Pure matcha green tea powder
• 130 g fresh mango, peeled and diced — Fresh mango
• 250 g chilled plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g chilled potable water — Potable water
• 35 g old-fashioned rolled oats — Old-fashioned rolled oats
• 8 g chia seeds — Chia seeds
• 6 g maple syrup — Pure maple syrup

Method

1. 1Prepare the mangoWash, peel, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Cut the mango away from the pitCut the mango away from the pit, then dice exactly 130 g into 2 cm pieces.2 min 30 secLook for: The mango is fragrant and juicy with no skin or hard pit fragments.Safety: Cut away from the body on a stable board because peeled mango can be slippery.
3. 3Disperse the matchaPlace the matcha, maple syrup, and 50 g of the measured yogurt in the blender jar.Look for: Everything is evenly positioned and ready for the next action.
4. 4Pulse five timesPulse five times until no dry matcha pockets remain.30 secLook for: The small yogurt base is uniformly green with no dark powder clumps on the jar wall.Safety: Keep the yogurt at 40°F or colder and avoid breathing airborne matcha while measuring.
5. 5Blend until silkyAdd the remaining 200 g yogurt, chilled water, mango, oats, and chia. Secure the lid.Look for: Everything is evenly positioned and ready for the next action.
6. 6Blend on low for 15 secondsBlend on low for 15 seconds, then on high for 60 seconds; scrape with the motor off only if needed.1 min 15 secLook for: The smoothie is evenly pale green, moves in a smooth vortex, and has no mango pieces, oat flecks, or dry chia clusters.Safety: Never place a utensil in a running blender; declare the milk allergen.
7. 7Rest and serveRest the smoothie in the sealed blender jar for 60 seconds to let the chia hydrate.1 min 10 secLook for: The full resting or chilling time is complete.
8. 8Pulse twicePulse twice, then pour the complete serving into one 450 ml glass.Look for: The smoothie pours in a creamy ribbon and tastes mango-forward with tangy yogurt and a gentle grassy matcha finish, not chalky bitterness.Safety: This serving contains about 32 mg caffeine; refrigerate promptly if not serving immediately.