Bright orange and genuinely anti-inflammatory, not just for the color. Turmeric needs a fat source and a pinch of black pepper to actually get absorbed, and blending it with mango, banana, and coconut milk checks both boxes while tasting like a vacation. One blender, one glass, no fuss.
Ingredients
- 1 cup frozen mango chunks
- 1 banana
- 1/2 tsp turmeric
- Pinch of black pepper
- 1/2 inch fresh ginger
- 3/4 cup coconut milk
Instructions
- Add all ingredients to a blender.
- Blend on high until completely smooth.
- Pour into a glass and serve immediately.
Nutrition Facts (per serving)
| Calories | 220 |
| Total fat | 6g |
| Total carbohydrates | 40g |
| Dietary fiber | 5g |
| Protein | 3g |
| Sodium | 15mg |
Why This Is Good for Your Gut
Turmeric's curcumin is far better absorbed in the presence of black pepper, and it carries well-documented anti-inflammatory effects throughout the digestive tract. Mango contributes fiber and vitamin C, while banana adds prebiotic fructooligosaccharides that feed beneficial bacteria.
Add the black pepper. It's the small step that makes the turmeric actually work.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
