I don’t just love spring for the warmer weather (and the switch from red wine to rosé). I also love it because: mango season. Which means a lot of mangoes for not a lot of money. I like to stock up and freeze mango cubes for these turmeric mango smoothie bowls or just straight-up snacking (#addicted). Never tried frozen mango? I’m pretty sure your life will never be the same (you’re welcome).
These turmeric mango smoothie bowls are creamier (and more refreshing) when you use frozen mango, but fresh mango tastes just as good. Since I’ve been in the smoothie bowl game for a while now (find more recipes here, here, and here!), I’ve learned a thing or two.
In order for the smoothie to be able to hold up the toppings, it needs to be really thick. Like hardly-comes-out-of-the-blender thick. The frozen fruit and flaxseed help with this but be cautious when adding the milk because there’s a fine line. You need enough milk to get the blender going, but not so much that the smoothie becomes too smoothie-y instead of smoothie-bowl-y.
I’ve been on a turmeric kick for a while and these smoothie bowls are a great way to incorporate this anti-inflammatory spice into your morning routine. The flavor is definitely unique, so use more or less depending on your taste preference.
And let’s talk about toppings for a second. To get our crunch fix, I topped these smoothie bowls with granola from one of our all-time favorite brands, Wildway (grain-free! gluten-free! organic! paleo!). I’m obsessed with their coconut cashew flavor which pairs perfectly with this tropical mango smoothie base.
Think cutting a mango is confusing? I did too. Check out this tutorial from Elise at Simply Recipes.
Want more mango? We got you. Try this Spiralized Cucumber and Mango Salad or this Mango and Curried Sweet Potato Salad.Print
Turmeric Mango Smoothie Bowls with Granola
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
Turmeric mango smoothie bowls with granola are a delicious, tropical, healthy, anti-inflammatory breakfast. Vegan, gluten-free, and paleo.
- 1 frozen banana
- 1/2 cup plain unsweetened yogurt, non-dairy if desired
- 1/2 cup frozen mango cubes (see notes)
- 2 tablespoons almond butter
- 2 dates or a bit of stevia, to taste
- 2 tablespoons flaxseed meal
- 1/2 teaspoon ground turmeric, plus more to taste
- pinch of salt
- splash of non-dairy milk
- toppings, optional
- Blend all ingredients, except for the toppings, in a high-speed blender, adding more milk if needed to get the blender going. You want to the smoothie to be really thick so it will hold the toppings.
- Top with desired toppings, like granola, coconut flakes, and chia seeds.
You can also use fresh mango instead of frozen though frozen mango makes it thicker and creamier.
Keywords: mango smoothie, turmeric smoothie, smoothie bowl
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