Banana-Mango Smoothie with Fresh Turmeric
This sunny, on-the-go breakfast packs a bonus anti-inflammatory boost.
- Serves
1
- Cook
10 minutes
![](https://www.saveur.com/uploads/2024/04/240222_SAVEUR_Andrew-Bui_Turmeric-Smoothie_001_02-scaled.jpg?auto=webp&auto=webp&optimize=high&quality=70&width=1440)
One of chef Romy Gill’s favorite sweet treats when she was growing up in India was smoothies. Her parents would blitz them up using whatever fruit was freshest, though a combination she especially loved was banana and mango. The pairing tasted even better when her parents added fresh turmeric. The root lent the smoothie a bright, peppery flavor—not to mention its anti-inflammatory powers—and made the fruits’ yellow hues even sunnier.
Though fresh or frozen fruit both work in this banana-mango smoothie recipe, opt for frozen if you want a thicker, creamier consistency. To make this dairy-free or vegan, feel free to swap in almond or soy milk.
Featured in “We Should All Be Cooking with Fresh Turmeric.”
Ingredients
- 1 cup milk
- 2 ripe mangoes, peeled, pitted, and cut into 2-in. pieces (about 1½ cups) or 12 oz. frozen mango chunks
- 1 fresh or frozen ripe banana, cut into 2-in. pieces
- One ½-in. piece turmeric, peeled and coarsely chopped
Instructions
Step 1
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