Enjoy! This is healthy! Turmeric is a very powerful anti-inflammatory. I know this from personal experience, and there’s plenty of data out there to back it up.
Adapted from this awesome recipe from a website called Natural Health in Action.
Mangoes that are ripe are likely to have some yellow, red, and a little green in the skin. Still, color is not a guarantee for ripeness. Press it gently with your fingers. If it gives easily, it is ready. Unripe mangoes usually take a few days to ripen at room temperature. Cut along the widest diameter of the fruit. When you hit the hard seed, angle the knife to just graze over it. Take the seedless half and use a knife to score a checkerboard design into the flesh, but not through the skin. Push it from the skin side with your fingers until it turns inside out. Then, slice the cubes off into a bowl. (This same technique works for avocados.) Then carve around the seed, and carefully pry it out with the knife. Repeat the scoring and slicing off the other side of the fruit. Once ripe, the mango can be stored in the fridge whole, or sliced and covered, for about 5 days. Mango can also be frozen after cutting into cubes.
I used the beverage version of coconut milk, which is really not the healthiest. There is often carrageenan and/or guar gum in it, which is bad news. Ideally, watered down pure coconut milk is best. I used a half a banana instead of a whole one, a tablespoon of chia instead of a teaspoon, dumped in the spices, and added a couple of tablespoons of hemp protein. I also added my usual nutrition boosters, which are optional. The result tasted almost like a gingersnap cookie.
Here’s my adaptation broke down:
- 1/2 banana
- 1/2 c mango (or less)
- enough coconut milk to reach the minimum mark on the blender (about 4 oz.)
- 2 T hemp protein powder
- 1 T chia seeds
- 1 T coconut oil (best quality)
- turmeric powder (to your liking)
- ginger powder (to your liking)
- cinnamon powder (to your liking)
- couple shakes of sea salt (unless salt is something you need to avoid)*optional
- couple shakes of kelp powder *optional
- big pinch of ground eggshell *optional