Mango Pineapple Spinach Smoothie

Ingredients

• 2 Cup frozen mango chunks - 2 cups (280 g), Metric equivalent: 280 g.
• 1.5 Cup fresh pineapple chunks - 1 1/2 cups (250 g), Metric equivalent: 250 g.
• 2 Cup baby spinach - 2 packed cups (60 g), Metric equivalent: 60 g.
• 1 Count ripe banana - 1 medium (120 g), Use 1 medium banana; explicit weight given is 120 g.
• 1.75 Cup chilled coconut water - 1 3/4 cups (420 ml), Metric equivalent: 420 ml.
• 2 Tablespoon fresh lime juice - 2 tablespoons (30 ml), Metric equivalent: 30 ml.
• 1 Teaspoon finely grated fresh ginger - 1 teaspoon (2 g), Metric equivalent: 2 g.
• 0.13 Teaspoon fine sea salt - 1/8 teaspoon (0.75 g), Metric equivalent: 0.75 g.

Instructions

1. Prep and measure

   1. *Peel the banana* and measure the *coconut water, lime juice, and ginger* so everything is ready for blending.

2. Load the blender

   2. Add the *coconut water and lime juice* to the blender first, then add the *baby spinach, banana, pineapple, mango, ginger, and salt*.

3. Blend until smooth

   3. Blend on high for *45 to 60 seconds* until the smoothie is *fully smooth and pourable*.

4. Adjust texture

   4. Check the texture, then *blend 10 seconds longer* if needed for a *silky, sippable consistency*.

5. Serve

   5. Pour into glasses and serve *immediately while cold* for the *brightest flavor and smoothest texture*.