Slice the fat cheeks off the mango stone, then slice off the thinner sides. Slice the flesh off the skin and add to your blender. Slice as much flesh off the stone as you can and add that too.
Chop a few slices off the chilli – for a milder flavour, use half the chilli, or for more spice, use the whole one. Scoop out the seeds and pith, as that’s where the fiery heat lives.
Add the chilli to the mango along with the mint leaves. Tuck in the baby leaf spinach, pour in the almond milk, then add a few ice cubes. Blitz till smooth, and serve.