Certainly one of chef Romy Gill’s favourite candy treats when she was rising up in India was smoothies. Her dad and mom would blitz them up utilizing no matter fruit was freshest, although a mixture she particularly cherished was banana and mango. The pairing tasted even higher when her dad and mom added contemporary turmeric. The foundation lent the smoothie a brilliant, peppery taste—to not point out its anti-inflammatory powers—and made the fruits’ yellow hues even sunnier.
Although contemporary or frozen fruit each work on this banana-mango smoothie recipe, go for frozen in order for you a thicker, creamier consistency. To make this dairy-free or vegan, be happy to swap in almond or soy milk.
Featured in “We Ought to All Be Cooking with Contemporary Turmeric.”
- 1 cup milk
- 2 ripe mangoes, peeled, pitted, and minimize into 2-in. items (about 1½ cups) or 12 oz. frozen mango chunks
- 1 contemporary or frozen ripe banana, minimize into 2-in. items
- One ½-in. piece turmeric, peeled and coarsely chopped
Directions
- To a blender, add the milk, mangoes, banana, turmeric, and ½ cup of ice cubes. Mix till easy, pour right into a glass, and serve instantly.
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