This tropical smoothie tops so many smoothies out there! It’s creamy, sweet, tropical, and fresh–exactly how I want to start a cold, wintery morning!l
Liquid sunshine! I’m sure we could all use a glass of anything with that’s bright and cheery, yellow like the sun, and naturally loaded with immune-loving vitamin C.
Before you head off to blend your own Mango and Turmeric Vitamin C Smoothie, let’s take a look at the ingredients, because they are a powerhouse of nutrition:
Mango: Vitamin C, antioxidant-rich, vitamin A, vitamin E, and fiber. I use frozen mango chunks in this smoothie. The frozen mango chunks chill the smoothie, so ice isn’t needed in this recipe.
Orange: Antioxidant-rich (thanks to the vitamin C), anti-inflammatory, fiber, folate, potassium, and calcium. Winter is the perfect time for sourcing juicy, immune-loving oranges. Go with a large, sweet variety, like navel oranges.
Turmeric: Turmeric, commonly found in Middle Eastern and Indian dishes, is a favorite spice addition when making smoothies and juices. Antioxidant-rich, anti-inflammatory, may help prevent plaque from building up in the arteries, and may help reduce the pain from osteoarthritis. I try to purchase fresh turmeric root whenever possible. A little bit of turmeric goes a long way.
Banana: A banana is my go-to ingredient for creamy and naturally-sweetened smoothies. Bananas provide a natural energy booster to this smoothie, along with potassium, iron, and beneficial blood sugar regulation.
Almond milk: Vitamin E and B vitamins (like iron). I like to use homemade almond milk in my morning smoothies as opposed to raw whole milk, because the almond milk feels “lighter.” Any kind of milk, including whole milk or coconut milk, will work in this smoothie, so use whatever you have in the fridge or pantry.
Isn’t it amazing to think about the naturally-occurring nutrients real food provides the body. Sometimes I need a reminder of just how amazing the basic foods sitting on my counter and in my freezer really are!!
Mango and Turmeric Immune Boosting Smoothie
Serves: 2 servings
- 1 cup almond milk or your favorite non-dairy (I also love cashew)
- 1 large ripe banana
- 1 large orange, such as a navel orange with the rind removed
- ½ inch peeled fresh turmeric (or about ¼-1/2 tsp turmeric powder)
- 1 heaping cup frozen mango chunks
Add the ingredients to a high-speed blender starting with the liquid/soft ingredients and finally adding the frozen (hard) mango chunks. I use a Vita-mix. If you're using a different blender, you may need to add more liquid during the blending stage.
Blend the smoothie for 40-60 seconds, until well combined.
Note: Any kind of milk, including whole milk or coconut milk, will work in this smoothie, so use whatever you have in the fridge or pantry. If you go with a store-bought almond milk, I recommend SILK brand (which doesn’t contain carrageenan) or New Barn (found at Whole Foods). Always read the ingredient label on alternative milk products; just because something advertises itself as “almond milk” doesn’t mean it’s good for you.