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.)
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  • Level: Easy
  • Total: 4 hr 5 min
  • Prep: 5 min
  • Inactive: 4 hr
  • Yield: 2 servings
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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


  1. 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.)

Cook’s Note

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).