A vibrant, nutrient-packed vegan smoothie blending ripe mangoes with turmeric, ginger, and plant-based milk. This tropical-inspired recipe is rich in antioxidants, easy to make, and perfect for breakfast or a refreshing snack with anti-inflammatory benefits.
2medium ripe mangoes, peeled and cubed
1 cupplant-based milk (almond or coconut)
1 tspturmeric powder
1-inch piece ginger root, peeled
1 tbspmaple syrup (optional)
4-6ice cubes
Peel mangoes by slicing along either side of the flat seed. Dice flesh into 1-inch cubes
Grate ginger into fine shreds using a microplane
Add mango cubes, turmeric, and grated ginger to blender
Pour in plant-based milk, reserving extra for thinning
Pulse 2-3 times to break up large chunks, then blend continuously for 1 minute
Test consistency—if too thick, add 2-3 tbsp fresh milk
Transfer to container and chill in refrigerator for 15-30 minutes
Before serving, add ice cubes and stir, or blend again briefly
Freeze mango cubes ahead – partially frozen fruit yields colder smoothie without excess ice
Use a high-speed blender to fully emulsify turmeric and prevent clumping
Measure spices carefully – 1 tsp turmeric boosts benefits without overpowering mango
Add chia seeds (1 tbsp) for extra omega-3s and improved satiety
For bolder flavor, add 1/4 tsp black pepper (enhances turmeric absorption)