Vegan golden milk smoothie with turmeric and mango

Vegan golden milk smoothie with turmeric and mango: creamy with coconut milk, ginger, cinnamon and a pinch of pepper – fruity, spiced and quickly blended.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 260 kcal per serving
• Protein: 4 g
• Fat: 12 g
• Carbs: 38 g

Ingredients

• 150 g mango (frozen)
• 200 ml coconut milk (from a tin)
• 1 piece of ginger (about 1 cm)
• 1 tsp ground turmeric
• ½ tsp cinnamon
• 1 pinch of pepper
• 1 tsp maple syrup

Method

You’ll need: blender

1. Put the mango into the blender with the coconut milk, peeled ginger, turmeric and cinnamon.
2. Add the black pepper. Its flavour goes well with the turmeric and ginger and gives the smoothie a gentle warmth.
3. Add the maple syrup and blend everything until finely creamy and no pieces are left.
4. If the smoothie is too thick for you, add a little water or more coconut milk and blend briefly again.
5. Taste and balance with a little more cinnamon or maple syrup if needed.
6. Pour into a glass and serve straight away, garnished with coconut flakes if you like.

Good to know

When you want something gentle but still full of flavour in the morning, this smoothie is just right. Creamy, warmly spiced and with a fruity sweetness that rounds everything off.

Swaps

Mango → pineapple (also contains vitamin C and brings more acidity). Coconut milk → almond butter plus water (a little more protein, less saturated fat). Maple syrup → dates (adds fibre). Cinnamon → cardamom (a different aroma, also contains plant compounds).

Allergens

The recipe is vegan but contains coconut; for children, go easy on the ginger and pepper, and during pregnancy normal kitchen amounts of turmeric and ginger are generally fine.

Dairy-free recipes