From our family kitchen
Mango and Turmeric Smoothie Bowl
Published
Preparation Time: 5 minutes
Cooking Time: None
Serves: 1
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 mango, diced*
- ½ carrot, diced
- 30g Creamed Coconut**
- 65ml water**
- ½ tsp. Turmeric powder
- Toppings: cinnamon powder, fresh berries, coconut flakes
- *Tip: Freeze the mango for at least 30 minutes for a really cold and refreshing smoothie. If using frozen mango, increase the measurements of the creamed coconut to 40g and water to 85ml.
- **Alternatively you could use 70ml of Coconut Milk (or a plant based milk of your choice) or Coconut Water, add more liquid if desired.
Method
- In a blender, add the mango, carrot, Creamed Coconut, water and Turmeric powder and blend until smooth.
- Pour into a bowl and top with the toppings of your choice, to serve.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story