What I like about this recipe for Mango Turmeric Smoothie (besides the fact that it tastes delicious!) is that it can be made with things I have around my kitchen.
A cup of coconut milk to use up can be the impetus of me making this smoothie.
I almost always have a knob of ginger on my counter.
Frozen bananas can be found in my freezer because I stash a good supply of them in there when I’ve bought too many bananas (often) with the hope of making smoothies. Present Tracy gets to reap the benefits of Past Tracy’s errors (there are many of them).
Frozen mango chunks? My kid likes eating them from the freezer for dessert, so of course, YES I stock up on them.
This recipe comes from my friend Sarah Copeland’s new cookbook – Every Day is Saturday.
I’m excited to have a copy because I consider her the master of simple gourmet!
She also loves vegetables like I love vegetables so I turn to her when I need a good salad.
The creaminess of the coconut milk plays nicely with the spice of the ginger and turmeric mixed with the sweetness of the mango and banana. I loved the texture. One sip made my husband say “What’s this tropical delight?”
It’s my new favorite smoothie, is what it is.
Let’s gather our ingredients. This will be on repeat in my house this summer.
Whiz it all together in your blender. This is my Vitamix and it’s one of my favorite kitchen tools!
Think mango lassi but better!
Brace yourself. If you give someone a sip, you’ll probably have to make more.
Cheers to health!
Mango Turmeric SmoothieNote: There is a print link embedded within this post, please visit this post to print it.
recipe from Every Day is Saturday
- 1/2 frozen banana
- 1 cup frozen mango chunks
- 1 cup coconut milk (from the can)
- One 1/2 inch piece fresh ginger, peeled
- 1 teaspoon ground turmeric
- 1 teaspoon maple syrup (or honey)
Blend ingredients until in a blender until well combined. Serve immediately with a sprinkle of ground turmeric on top.