I whipped up a Mango turmeric ginger smoothie that combines tropical mango with zingy ginger and golden turmeric, and as a Ginger Turmeric Smoothie it’s a refreshing, kid-friendly option for breakfast or a mid-afternoon snack.

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I stumbled onto this smoothie while chasing a bright pick me up, and now I keep reaching for it when morning’s slow or the kids need a quick snack. The color alone makes you ask questions, and the combo of frozen mango chunks with a hint of fresh turmeric root tastes wrong in the best way, like it shouldn’t work but it does.

I’ve tested versions for a week and it’s become my go to, it even sits comfortably with other Turmeric Smoothie ideas in my notes and would fit right into my Anti Inflammation Recipes list. Try it, you’ll wonder why you waited.

Ingredients

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Mango: sweet, vitamin C packed, fiber rich, natural sugar that brightens smoothies.
Banana: creamy texture, potassium rich, adds natural sweetness and body, it hides icy grit.
Turmeric: earthy, anti inflammatory compound curcumin, subtle bitterness, pairs well with pepper.
Ginger: spicy, fresh zing, aids digestion, warm note that balances sweet mango.
Almond milk: light, low calorie base, adds cream without heaviness, nutty whisper.
Yogurt: adds protein and tang, makes smoothie silkier, probiotics if live.
Chia seeds: boost fiber and omega 3, gel up for thicker texture, mild nutty.

Ingredient Quantities

1 1/2 to 2 cups frozen mango chunks (or fresh mango, chopped)

1 ripe banana (fresh or frozen, adds creaminess)

1/2 to 1 cup unsweetened almond milk or milk of your choice

1/2 cup plain yogurt or coconut yogurt (optional for extra creaminess)

1/2 inch fresh ginger root, peeled and grated

1/2 inch fresh turmeric root, peeled and grated or 1/4 teaspoon ground turmeric

1 to 2 teaspoons honey or maple syrup, to taste (optional)

1 teaspoon lemon or lime juice (optional, brightens flavor)

Pinch of ground black pepper (optional, helps turmeric absorb)

4 to 6 ice cubes or about 1/2 cup ice, whatever you prefer

1 tablespoon chia seeds or ground flaxseed (optional add in)

How to Make this

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1. Gather everything: 1 1/2 to 2 cups frozen mango chunks or fresh mango chopped, 1 ripe banana, 1/2 to 1 cup unsweetened almond milk or milk of your choice, 1/2 cup plain or coconut yogurt if using, 1/2 inch fresh ginger peeled and grated, 1/2 inch fresh turmeric peeled and grated or 1/4 teaspoon ground turmeric, 1 to 2 teaspoons honey or maple syrup, 1 teaspoon lemon or lime juice, a pinch of ground black pepper, 4 to 6 ice cubes or about 1/2 cup ice, and 1 tablespoon chia seeds or ground flaxseed if you want it thicker.

2. If using fresh mango and you want it extra cold and thick, freeze the chopped mango for a couple hours first. If your banana is not frozen but you like a creamier texture, slice it and freeze for 30 minutes.

3. Add the liquid first to the blender: pour 1/2 to 1 cup almond milk, then add the yogurt if using. This helps the blades move easily so nothing gets stuck.

4. Add the mango and banana next, then the grated ginger and grated turmeric or the 1/4 teaspoon ground turmeric. Add the honey or maple syrup now so you can taste and adjust.

5. Toss in the ice cubes or 1/2 cup ice on top, and sprinkle the pinch of ground black pepper. The pepper helps the turmeric absorb better, trust me.

6. Blend on high until silky smooth, usually 30 to 60 seconds. Stop and scrape down the sides once if needed, then blend again. If it seems too thick add a splash more milk, too thin add a few more frozen mango pieces or an extra ice cube.

7. If using chia seeds or ground flaxseed you can blend them in for full incorporation or stir them in after blending and let the smoothie sit 5 minutes to thicken. Either way works.

8. Taste and brighten with 1 teaspoon lemon or lime juice and extra sweetener if needed. Small changes make a big difference, so adjust to your liking.

9. Pour into chilled glasses and enjoy right away. Garnish with a little mango slice, a sprinkle of turmeric or chia if you want. Keeps in the fridge for up to 24 hours but it’s best fresh.

Equipment Needed

1. Blender (high speed if you got one, but a regular blender works)
2. Measuring cups and measuring spoons
3. Sharp knife
4. Cutting board
5. Vegetable peeler and microplane or fine grater for ginger and turmeric
6. Rubber spatula or spoon for scraping the blender jar
7. Tall glasses or jars for serving and chilling

FAQ

Q: Can I use fresh mango instead of frozen, and will the texture change?

A: Yes, fresh mango works fine but you might need more ice or a frozen banana to get that thick, smoothie texture. Frozen fruit makes it creamier without watering it down. If you only have fresh, chop it small and use at least 1/2 cup ice or a frozen banana.

Q: How do I make it sweeter or less sweet?

A: Taste as you blend. Add 1 tsp honey or maple syrup at a time, or a riper banana for natural sweetness. If its too sweet, squeeze in more lemon or lime to balance it out.

Q: Why is there black pepper in the ingredients, and is it necessary?

A: The pinch of black pepper helps your body absorb curcumin, the active compound in turmeric. It wont make the smoothie spicy, but it does boost turmeric’s benefits. You can skip it if you hate the taste but know you lose some absorption.

Q: Any quick blending tips for a silky smoothie?

A: Put the liquid in first, then yogurt, banana, mango, ginger and turmeric, finish with ice. That helps the blades move freely and gives a smoother result. If chia seeds make it gritty, soak them 10 minutes first or blend longer.

Q: How long can I store this smoothie and can I freeze it?

A: Store in the fridge up to 24 hours, but it will separate so stir or shake before drinking. You can freeze in ice cube trays or mason jars for up to 1 month, thaw in the fridge and re-blend. Fresh is best for flavor and nutrients though.

Q: Any safety concerns or swaps for allergies and pregnancy?

A: Swap almond milk for oat or cow milk if allergic. Use coconut yogurt instead of dairy for vegan. If you take blood thinners, are pregnant, or have gallbladder issues check with your doctor before using lots of turmeric or ginger, they can interact with meds in larger amounts.

Mango Turmeric Ginger Smoothie Recipe Substitutions and Variations

Unsweetened almond milk: swap for oat milk, soy milk, or canned coconut milk, use 1:1 — oat gives extra creaminess, coconut adds a tropical note (watch sweetness)
Plain yogurt: replace with silken tofu, cashew yogurt, or just an extra ripe banana, same volume; tofu adds protein and keeps the smoothie silky
Fresh turmeric root: if you don’t have fresh use 1/4 teaspoon ground turmeric, add a pinch of black pepper to help absorption, or use a tiny pinch of ground ginger for warmth
Chia seeds or ground flaxseed: swap with hemp seeds, rolled oats, or a tablespoon of almond or peanut butter for body and healthy fats, or omit if you don’t want thickening

Pro Tips

– Freeze the fruit and the banana for a thicker, creamier smoothie but slice the banana before you freeze it so it doesnt turn into one big rock that clogs the blades. If your blender struggles, let it sit out 3 to 5 minutes so it softens a tiny bit, then blend.

– Always add the liquid first, then the soft stuff, then the frozen bits. Give it a few short pulses before full speed so the motor doesnt stall and you get a silkier texture.

– To get the most out of turmeric, add a tiny pinch of black pepper plus a little fat like a spoonful of yogurt or a splash of milk, they help your body absorb the turmeric. Fresh grated turmeric tastes brighter but be careful it stains, wear an apron or use a glass grater.

– If you plan to store leftovers dont add chia or ground flax until youre ready to drink it because they swell and will turn the smoothie gloopy. And cleanup hack: fill the blender halfway with warm water and a drop of dish soap then blend for 10 seconds, rinse and done.

Mango Turmeric Ginger Smoothie Recipe

Recipe by Jot Punji

0.0 from 0 votes

I whipped up a Mango turmeric ginger smoothie that combines tropical mango with zingy ginger and golden turmeric, and as a Ginger Turmeric Smoothie it's a refreshing, kid-friendly option for breakfast or a mid-afternoon snack.

Servings

servings

Calories

231

kcal

Equipment: 1. Blender (high speed if you got one, but a regular blender works)
2. Measuring cups and measuring spoons
3. Sharp knife
4. Cutting board
5. Vegetable peeler and microplane or fine grater for ginger and turmeric
6. Rubber spatula or spoon for scraping the blender jar
7. Tall glasses or jars for serving and chilling

Ingredients

1 1/2 to 2 cups frozen mango chunks (or fresh mango, chopped)
1 ripe banana (fresh or frozen, adds creaminess)
1/2 to 1 cup unsweetened almond milk or milk of your choice
1/2 cup plain yogurt or coconut yogurt (optional for extra creaminess)
1/2 inch fresh ginger root, peeled and grated
1/2 inch fresh turmeric root, peeled and grated or 1/4 teaspoon ground turmeric
1 to 2 teaspoons honey or maple syrup, to taste (optional)
1 teaspoon lemon or lime juice (optional, brightens flavor)
Pinch of ground black pepper (optional, helps turmeric absorb)
4 to 6 ice cubes or about 1/2 cup ice, whatever you prefer
1 tablespoon chia seeds or ground flaxseed (optional add in)

Directions

Gather everything: 1 1/2 to 2 cups frozen mango chunks or fresh mango chopped, 1 ripe banana, 1/2 to 1 cup unsweetened almond milk or milk of your choice, 1/2 cup plain or coconut yogurt if using, 1/2 inch fresh ginger peeled and grated, 1/2 inch fresh turmeric peeled and grated or 1/4 teaspoon ground turmeric, 1 to 2 teaspoons honey or maple syrup, 1 teaspoon lemon or lime juice, a pinch of ground black pepper, 4 to 6 ice cubes or about 1/2 cup ice, and 1 tablespoon chia seeds or ground flaxseed if you want it thicker.
If using fresh mango and you want it extra cold and thick, freeze the chopped mango for a couple hours first. If your banana is not frozen but you like a creamier texture, slice it and freeze for 30 minutes.
Add the liquid first to the blender: pour 1/2 to 1 cup almond milk, then add the yogurt if using. This helps the blades move easily so nothing gets stuck.
Add the mango and banana next, then the grated ginger and grated turmeric or the 1/4 teaspoon ground turmeric. Add the honey or maple syrup now so you can taste and adjust.
Toss in the ice cubes or 1/2 cup ice on top, and sprinkle the pinch of ground black pepper. The pepper helps the turmeric absorb better, trust me.
Blend on high until silky smooth, usually 30 to 60 seconds. Stop and scrape down the sides once if needed, then blend again. If it seems too thick add a splash more milk, too thin add a few more frozen mango pieces or an extra ice cube.
If using chia seeds or ground flaxseed you can blend them in for full incorporation or stir them in after blending and let the smoothie sit 5 minutes to thicken. Either way works.
Taste and brighten with 1 teaspoon lemon or lime juice and extra sweetener if needed. Small changes make a big difference, so adjust to your liking.
Pour into chilled glasses and enjoy right away. Garnish with a little mango slice, a sprinkle of turmeric or chia if you want. Keeps in the fridge for up to 24 hours but it’s best fresh.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.