Slice the fat cheeks off the mango stone, then slice off the thinner sides. Slice the flesh off the skin and add it to your blender. Slice as much flesh off the stone as you can and add that too.
Pick the mint leaves and add to the blender. Shake in the hemp seeds. Tuck in the baby leaf spinach, pour in the coconut drink, then add a few ice cubes. Blitz till smooth, pour into a couple of glasses and serve.
Ripe & ready
When you unpack your box, pop the mango into your fruit bowl. Let it sit at room temperature for 2-3 days, and this will help it ripen – if there are bananas or kiwi fruit in the bowl with it, even better. You’ll know the mango is ripe when it just gives when you gently press it.