Coconut mango smoothie: Kick-start your mornings with this speedy smoothie packed with tropical fruit flavors. Its lively yellow hue is boosted by anti-inflammatory turmeric. Grate fresh turmeric with a microplane grater or use ground turmeric in its place. Ginger provides a zesty kick, but feel free to omit it for a milder flavor.
Stay with this section of Cooking in the Wonder section of Eternal Pen magazine.
Coconut mango smoothie
Ingredients
- 1 cup frozen mango chunks
- 1 medium banana
- 1/2 cup unsweetened coconut milk beverage
- 1 (5.3-ounce) container reduced-fat mango-flavored strained (Greek-style) yogurt (about 1/2 cup)
- 1 tablespoon lemon juice
- 2 teaspoons grated fresh turmeric or 3/4 teaspoon ground turmeric, plus more ground turmeric for garnish
- 1/4 teaspoon cardamom
- 1/8 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger (optional)
- Unsweetened shredded coconut for garnish (optional)
Directions
Coconut mango smoothie: Place mango, banana, coconut milk, yogurt, lemon juice, turmeric, cardamom and ginger (if using) in a blender. Process until smooth, about 20 seconds. Pour into a glass; garnish with coconut and ground turmeric, if desired.
Nutrition Facts (per serving)
- Calories: 388
- Fat: 7g
- Carbs: 72g
- Protein: 16g
