Vegan Mango Turmeric Smoothie
Vegan Mango Turmeric Smoothie
Well, it’s officially Spring and we have had some hot days here lately! I’m talking T-shirt weather kind of days, which I’ve been loving! The sun is such good “soul food”. With that, I’ve definitely been craving more fresh foods. This anti-inflammatory Vegan Mango Turmeric Smoothie really hits the spot on a warm day! It’s full of tasty and nourishing ingredients and is, as mentioned in the title, 100% vegan! Some of the ingredients even provide sources of protein, so you can feel good about this one!
The best thing about this smoothie? It’s ready in less than 5 minutes! Theres no excuse to skip breakfast now because it’s that simple. There are so many benefits to this smoothie, with turmeric being the main one. Turmeric has had it’s moment for quite some time now and it’s still going strong! It’s benefits are undeniable including it’s anti-inflammatory properties which are known to treat arthritis, prevent cancer and maintain healthy blood sugar, digestion and skin. You won’t taste it, I promise! The sweet mango, banana, orange and carrot take over in the flavour department!
Vegan Mango Turmeric Smoothie
There aren’t many ingredients in this smoothie, but they all play a special part in the overall texture and flavour!
Mango - Frozen mango chunks make up the majority of the smoothie. I recommend using frozen for a thicker, more blended style of smoothie. Fresh would work as well, but it would achieve a slightly different result.
Banana - For the frozen bananas, I usually buy a couple fresh bananas from the store, peel them, cut them into chunks and then freeze them in a single layer for at least an hour or until they’re firm. Again, you could use fresh banana chunks for a thinner and less iced smoothie.
Hemp hearts - I added some hemp hearts for protein! You don’t even notice them when they’re all blended up in the smoothie, but they will help to keep you a little fuller longer.
Collagen powder - Adding a little collagen powder will also help to keep you fuller for longer. I recommend using an unflavoured collagen powder so that it doesn’t affect the overall flavour of the smoothie.
Turmeric - I used turmeric paste for this recipe. You can find this in some grocery stores or online. It’s a little more fresh and potent than using powdered turmeric, but if thats all you have then turmeric spice would work fine.
Black pepper - It is said that for turmeric to be properly absorbed into the body, it needs to be paired with a little black pepper. I only added a pinch into the smoothie and I didn’t even notice it was there!
Orange juice - The orange juice works beautifully in this smoothie not only because of it’s colour, but it adds sweetness as well as favour. I recommend using 100% pure orange juice with no added sugar or additives. The ingredients label should read only one ingredient: oranges.
Carrot juice - Just like the orange juice, I recommend using carrot juice that has just one ingredient: carrots. This smoothie is already sweet enough with the mango and we don’t need all that extra sugar, so I try to keep it minimal. Carrot juice also has that beautiful orange colour that we want and it is also very high in vitamin A.
Lemon - I added a little fresh lemon juice for some contrast to all of the sweetness in the smoothie. It adds a bit of zing and sourness which it quite pleasing to the palate.
Coconut milk - The coconut milk is what really makes this smoothie deliciously creamy! I recommend full-fat coconut milk for the best results. I like the “Thai Kitchen” brand as it is definitely the most creamy one that I have found.
Vegan Mango Turmeric Smoothie
Ingredients
- 2 cups frozen mango chunks
- 1 cup frozen banana chunks
- 2 tbsp hemp hearts
- 2 scoops unflavoured collagen powder
- 1 tsp turmeric paste
- 1/2 cup 100% pure orange juice
- 1/2 cup 100% pure carrot juice
- *1/2 cup canned, full-fat coconut milk
- 1/4 cup lemon juice
- pinch black pepper
- *optional* naval orange slices, for serving
Instructions
- In a heavy duty blender, add the mango, banana, hemp hearts, collagen powder, turmeric paste, orange juice, carrot juice, coconut milk, lemon juice and black pepper.
- Blend on high until completely smooth and no chunks remain.
- Pour into glasses, garnish with sliced orange and serve immediately.
Notes
*I use Thai Kitchen Organic canned coconut milk for this recipe because it is the most creamy! Give it a good shake before opening, so that the contents are combined before using.