- Remove all the flesh of the mango and put into a blender. Wash the zucchini well, cut into 4 pieces and add to the blender. Scrub the ginger (don’t peel), cut into small pieces and add. Repeat for fresh turmeric root but it is just as good to add a teaspoon of turmeric powder if this is easier to get hold of.
- Pour in the coconut milk (try to find a fresh brand which uses no additives. If you are using canned coconut milk you may need to add a little water, as canned milk tends to be thicker). A pinch of pepper powder or a crack of black pepper (pepper helps with uptake of curcumin- the active ingredient in the turmeric) and a squeeze of fresh lime.
- Turn on the blender and let it blend for a minute or so to ensure everything is combined really well.
- Pour into a glass with ice or enjoy it as a smoothie bowl. Chill in the fridge for 10 minutes and then pour into a bowl and decorate the top with pumpkin seeds, pomegranate jewels and any other toppings you feel like, and eat with a spoon.
The Yellow Smoothie
This yellow smoothie is seasonal, smooth and soothing. Both turmeric and ginger are anti-inflammatory and known for their healing and digestive properties. Coconut milk is full of healthy fats. I included a piece of yellow zucchini to balance the sweetness and to increase the variety of fresh produce in there! Mango is India’s most loved fruit packed with fibre, vitamin C and deliciousness. Happy Mango Season!
INGREDIENTS
1 mango (any variety, except raw mango! If it is a tiny mango you could use two)
½ yellow zucchini (4-5 inches, scrubbed not peeled)
1 thumb-sized piece of ginger
1 tsp. turmeric powder or 1 inch piece of fresh turmeric root
150ml coconut milk
Squeeze of fresh lime
Crack of black pepper
SERVES
1-2
