Mangos, carrots, and fresh turmeric combine with refreshing herbs to create this brilliantly-hued Mumbai Smoothie.
Ok, so this smoothie is not from Mumbai nor is it traditionally Indian in any way. It is, however, inspired by some of the classic ingredients and delicious flavors of India. And the vibrant orange color is reminiscent of the flashy pomp and glitter of a Bollywood movie.
My favorite part is the addition of fresh turmeric root, an antioxidant powerhouse with a pungent, yet pleasant and almost tropical, flavor. Unfortunately, dried turmeric doesn’t have the same flavor as fresh, so I wouldn’t substitute it, but you can find fresh turmeric at most Indian markets. I’ve even seen it at Asian markets, as well (it’s used in some Southeast Asian curries).
I also love to add fresh herbs to my smoothies, so the natural choice for this one was a classic combination of cilantro and spearmint, two staples of Indian cuisine.
- 2 mangos (I like the Ataulfo variety)
- 1 carrot
- 1½ teaspoons fresh turmeric
- 2 teaspoons fresh ginger
- 4 dates
- ½ cup coconut water or plain water
- 2 cups ice
- ¼ cup cilantro
- 12-14 mint leaves
- splash of lemon or lime juice (optional, see note)
- Peel and roughly chop the the mangos and carrot and throw them into the blender along with the turmeric, ginger, dates, and coconut water. Blend on high until smooth---the dates and carrots should be sufficiently pureéd.
- Add the ice cubes and blend until they are crushed and the texture looks more like a smoothie. Throw in the cilantro and mint leaves and blend just enough to leave little bits that will burst with flavor when you chew on them while drinking the smoothie.
- Pour into glasses and serve.
-If your mangos are all sweet and not acidic like mine were, add in a small squeeze of lemon or lime juice. Usually though, mangos are sweet and sour so the extra acid is often unnecessary.
If you liked this smoothie, check out my Bangkok Smoothie!