Halve, seed, peel, and chop 1 medium mango. Reserve 1/3 cup chopped mango. In a blender combine the remaining mango; 2 cups fresh spinach leaves; 1 cup vanilla soymilk or low-fat milk; 1 cup chopped fresh kale; 1 medium apple, cored and cut up; 1 tangerine, peeled and sectioned; and 1 to 2 Tbsp. ground flaxseed. Top with 1 1/2 to 2 cups ice cubes.
Cover and blend on low speed just until mixture starts to combine. Increasing the speed gradually, continue blending until mixture reaches desired consistency. Pour into bowls. Swirl in 1/3 cup plain fat-free Greek yogurt and top with 1 cup shredded fresh spinach, reserved mango, and 1/4 cup shredded coconut, toasted.