I blend tropical fruits with immune-supporting ingredients in my Turmeric Smoothie and use one unexpected pantry staple to keep mornings simple.

Jump to Recipe

I love starting mornings with something that feels like a small experiment. My BEST Turmeric Smoothie begins with sweet frozen mango chunks and a punch of freshly grated turmeric root, and yeah it sounds bold but it works.

I promise this isn’t one of those bland health drinks; it’s creamy, bright and oddly addictive so you’ll wanna take notes. I slap the label Turmeric Smoothie on it and sometimes call it part of my Easy Smoothies rotation because it’s that quick.

I’m still surprised how a few simple choices can flip your mood fast, try it when you need a little pick me up.

Ingredients

Print Recipe (No Advertisments)

Ingredient Quantities

1 cup frozen mango chunks (about 150 g)

1 cup frozen pineapple chunks (about 150 g)

1 ripe banana frozen or fresh

1 cup unsweetened coconut milk or almond milk

1/2 cup plain Greek yogurt or dairy free yogurt

1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric

1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger

1 to 2 tablespoons honey or maple syrup to taste

1/8 teaspoon ground black pepper (helps turmeric absorption)

1 tablespoon chia seeds or flaxseed meal (optional)

1 teaspoon coconut oil or MCT oil (optional for creaminess)

1 cup ice cubes or more for a thicker texture (optional)

How to Make this

Print Recipe (No Advertisments)

1. Peel and grate the fresh turmeric and ginger if using fresh; use about 1 tablespoon grated turmeric root or 1 teaspoon ground turmeric, and 1 teaspoon grated ginger or 1/4 teaspoon ground ginger. Be careful, turmeric stains everything.

2. Pour 1 cup unsweetened coconut milk or almond milk into the blender, add 1/2 cup plain Greek yogurt or dairy free yogurt, and 1 teaspoon coconut oil or MCT oil if you want extra creaminess.

3. Add sweetener: 1 to 2 tablespoons honey or maple syrup to taste, and 1/8 teaspoon ground black pepper (this helps turmeric absorption so don’t skip it).

4. If you want extra fiber or thickness, add 1 tablespoon chia seeds or flaxseed meal now, otherwise skip.

5. Toss in the fruit: 1 cup frozen mango chunks, 1 cup frozen pineapple chunks, and 1 ripe banana (frozen or fresh).

6. Add 1 cup ice cubes or more if you like a thicker texture, then secure the lid.

7. Blend on high until completely smooth, stopping once or twice to scrape down the sides with a spatula so no lumps remain.

8. Taste and adjust: add more honey or maple syrup if not sweet enough, or a splash more milk if it’s too thick.

9. If you used chia seeds and want it thicker let the smoothie sit for 3 to 5 minutes so the seeds swell, then stir; otherwise pour right away.

10. Pour into glasses, sprinkle a tiny extra pinch of black pepper on top if you like, enjoy right away for best flavor and freshness.

Equipment Needed

1. High speed blender (or a regular blender will do)
2. Microplane or fine grater for turmeric and ginger
3. Vegetable peeler to peel turmeric without turning your fingers orange
4. Measuring cups and measuring spoons (cup, 1/2 cup, tbsp, tsp)
5. Small sharp knife and cutting board for the banana or trimming roots
6. Rubber spatula to scrape down the sides while blending
7. Glasses or mason jars to serve the smoothie
8. Spoon for tasting and stirring if you let chia seeds swell

FAQ

Q: Can I make this smoothie dairy free? A: Yes — use unsweetened almond or coconut milk and a dairy free yogurt. It still gets creamy, but you might want a bit more frozen banana or a teaspoon of coconut oil for extra body.

Q: Fresh turmeric or ground turmeric which is better? A: Fresh gives a brighter, slightly peppery flavor so 1 tablespoon grated fresh equals about 1 teaspoon ground. Ground is fine and easier to store. Watch stains on hands and clothes if you use fresh.

Q: Why add black pepper, and is that safe? A: A little black pepper helps your body absorb turmeric's curcumin. 1/8 teaspoon is enough. If you take prescription meds or blood thinners check with your doctor first because turmeric can boost absorption of some drugs.

Q: How do I make it thicker or thinner? A: For thicker, add more frozen fruit, use less milk, or toss in chia seeds and let sit 5 minutes. For thinner, add more milk or a splash of water. Start with less liquid then add until you like the texture.

Q: Can I make this ahead or freeze leftovers? A: Yes. Keep in the fridge up to 24 to 48 hours, it may separate so stir or re-blend. Freeze portions for up to a month, thaw a bit then blend again for best texture.

BEST Turmeric Smoothie Recipe Substitutions and Variations

Frozen mango: swap for frozen peaches, frozen papaya, ripe mango puree (thaw then blitz), or canned mango chunks (drain well) — works just as sweet and tropical.
Coconut or almond milk: use oat milk for extra creaminess, soy milk, diluted canned coconut milk (1 part canned to 1 part water), or regular whole milk if you don’t need dairy free.
Plain Greek yogurt: replace with coconut yogurt, silken tofu (blend until super smooth), plain whole-milk yogurt, or kefir for a thinner, tangy finish.
Honey or maple syrup: try agave nectar, date syrup, mashed Medjool dates (blend with a splash of water), or simple syrup to taste.

Pro Tips

1) Wear gloves when you grate fresh turmeric, it WILL stain your fingers, nails and anything it touches; if you dont have gloves grate over parchment or just use ground turmeric instead. Rinse your grater and utensils right away under hot water so the stain doesnt set.

2) Freeze the banana for the creamiest texture and add a teaspoon of coconut or MCT oil for extra silkiness, it makes the smoothie feel way more indulgent. If your blender seems to struggle, pulse a few times then go full speed and scrape the sides so no chunks hide.

3) Always start with less sweetener than you think youll need, taste and then add more — fruits vary wildly in sweetness. A tiny pinch of salt brightens the flavors, and dont skip the black pepper, it really helps the turmeric be more effective.

4) If you use chia or flaxseed either pre-soak them for 5 to 10 minutes or stir them in after blending and let the drink rest to thicken, otherwise you can get weird clumps. Want it thicker and colder without watering it down? Use more frozen fruit or ice and let it sit a minute so the texture evens out before you pour.

BEST Turmeric Smoothie Recipe

Recipe by Jot Punji

0.0 from 0 votes

I blend tropical fruits with immune-supporting ingredients in my Turmeric Smoothie and use one unexpected pantry staple to keep mornings simple.

Servings

servings

Calories

300

kcal

Equipment: 1. High speed blender (or a regular blender will do)
2. Microplane or fine grater for turmeric and ginger
3. Vegetable peeler to peel turmeric without turning your fingers orange
4. Measuring cups and measuring spoons (cup, 1/2 cup, tbsp, tsp)
5. Small sharp knife and cutting board for the banana or trimming roots
6. Rubber spatula to scrape down the sides while blending
7. Glasses or mason jars to serve the smoothie
8. Spoon for tasting and stirring if you let chia seeds swell

Ingredients

1 cup frozen mango chunks (about 150 g)
1 cup frozen pineapple chunks (about 150 g)
1 ripe banana frozen or fresh
1 cup unsweetened coconut milk or almond milk
1/2 cup plain Greek yogurt or dairy free yogurt
1 tablespoon fresh grated turmeric root or 1 teaspoon ground turmeric
1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
1 to 2 tablespoons honey or maple syrup to taste
1/8 teaspoon ground black pepper (helps turmeric absorption)
1 tablespoon chia seeds or flaxseed meal (optional)
1 teaspoon coconut oil or MCT oil (optional for creaminess)
1 cup ice cubes or more for a thicker texture (optional)

Directions

Peel and grate the fresh turmeric and ginger if using fresh; use about 1 tablespoon grated turmeric root or 1 teaspoon ground turmeric, and 1 teaspoon grated ginger or 1/4 teaspoon ground ginger. Be careful, turmeric stains everything.
Pour 1 cup unsweetened coconut milk or almond milk into the blender, add 1/2 cup plain Greek yogurt or dairy free yogurt, and 1 teaspoon coconut oil or MCT oil if you want extra creaminess.
Add sweetener: 1 to 2 tablespoons honey or maple syrup to taste, and 1/8 teaspoon ground black pepper (this helps turmeric absorption so don’t skip it).
If you want extra fiber or thickness, add 1 tablespoon chia seeds or flaxseed meal now, otherwise skip.
Toss in the fruit: 1 cup frozen mango chunks, 1 cup frozen pineapple chunks, and 1 ripe banana (frozen or fresh).
Add 1 cup ice cubes or more if you like a thicker texture, then secure the lid.
Blend on high until completely smooth, stopping once or twice to scrape down the sides with a spatula so no lumps remain.
Taste and adjust: add more honey or maple syrup if not sweet enough, or a splash more milk if it’s too thick.
If you used chia seeds and want it thicker let the smoothie sit for 3 to 5 minutes so the seeds swell, then stir; otherwise pour right away.
Pour into glasses, sprinkle a tiny extra pinch of black pepper on top if you like, enjoy right away for best flavor and freshness.

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.