Mango Smoothie with Turmeric

Turmeric's properties have been widely used in ancient healing systems and now everyone's catching on. The small brown-skinned root is in[ the spotlight for its anti-inflammatory and immune-boosting properties. Here, turmeric's vivid golden color and bright flavor add depth to a sweet tropical smoothie. (A little goes a long way, so try starting with less of the spice until you get used to the flavor.)]

Total Time:
4 hr 5 min
5 min
4 hr

2 servings

  • 1/2 cup raw cashews, soaked in a cup of water for 4 to 6 hours
  • 2 cups frozen mango (one 284 g package)
  • 1 frozen banana
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup coconut water or water, plus more if needed for desired consistency
  • 2 teaspoons peeled and chopped fresh turmeric
  • 1 teaspoon peeled and chopped fresh ginger, optional
  • 1 to 2 tablespoons raw honey
  • 1 tablespoon pure vanilla extract
  • Drain and rinse the cashews. Blend them with the mango, banana, orange juice, coconut water, turmeric, ginger if using, honey and vanilla in a blender on high speed until completely smooth and creamy. (Add more coconut water if you prefer a thinner consistency.)

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

You can often get fresh turmeric at Whole Foods, health food stores and Indian markets. You can substitute 1/4 teaspoon dried turmeric, but be sure the spice is reasonably fresh (meaning it hasn't been in your spice drawer for years-old dried turmeric tastes dusty and bitter). Coconut water has a natural sweet flavor; if you use plain water, you may need more honey (start with a tablespoon and add more to taste).

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