So refreshing, so sublimely tropical. How on earth can a smoothie be this life-giving?
After a good sweat in the yard (or in the garage in my case – getting rid of crapola), that first cool sip of tangy electrolytes? Nirvana. It’s all pineapple-mango blended with briny coconut water for a sweet and tangy buzz that’s like being handed a glass of sunshine by your best bud. Then the turmeric pops in there like, “Hello there!”
If you’ve never tried fresh turmeric root. Brace yourself. This turmeric juju is powerful stuff. It’s not entirely pleasant by itself, but when you work it into a poblano vegetable soup or into your standard tropical smoothie, you end up with something health-supportive and dynamic that simply compels you to make it all year long.
How Do You Make a Tropical Smoothie with No Ice?
Ice can cheapen the smoothie experience. For the best texture, use pure fruit: frozen mango and pineapple with a small amount of cool liquid. I like using coconut water as the base for a lighter flavor. Check out the light, smooth texture in this video:
Did you notice that dash of cinnamon at the end? Yeah. Definitely mandatory. Don’t skip that part, but go very easy with it.
Tropical Smoothie Recipe Tips
If for whatever reason you don’t want the pizazz of turmeric, simply leave it out or try ginger instead. Mix and match your favorite tropical fruit or try this fun mangonada smoothie which is a popular Mexican drink with chamoy swirled around the glass.
Smoothie Variations to Try:
Liquids (keep those liquid ratios the same) : Instead of coconut water, try pineapple juice, mango juice, or coconut milk. Look at the label to make sure there’s no added sugar.
Fruit: For an even creamier consistency, add half a frozen banana. Any packaged, frozen “tropical fruit” blend will work in this recipe, but you can also freeze your own ripe fruit – a great option to extend the shelf-life.
Add-Ins: Boost the nutrition and add some texture with a garnish of chia seeds or gogi berries. I really like adding coconut butter for richness, but coconut oil works too.
Serving: I’m a big fan of reusable glass straws and mason jars for practicality, but if I’m feeling extra fancy, I’ll serve the smoothie in a wine glass.
Are Smoothies Healthy?
Blending whole fruit is, by a volumetric stand-point, healthier than juicing because you get a fuller glass from whole fruit which contains fiber. Fiber doesn’t require insulin to digest, so it helps moderate sugar intake.
Secondly, the presence of turmeric in this smoothie provides an anti-inflammatory effect because of the high amounts of curcumin in it. Adding fat to your smoothie (a tiny amount of coconut butter) helps with the absorption of fat-soluble vitamins (vitamin A from mango). Pineapple is a great source of manganese, vitamin C, and digestive enzymes.
The bottom line? Eating whole fruit is healthy and by extension, so is a whole-fruit smoothie.
Bottoms up sunshine!
Sunshine Tropical Smoothie with Turmeric
- high speed blender
- 2 cups frozen mango
- 2 cups frozen pineapple
- 2 tbsp lime juice from 2-4 limes
- 2 tsp coconut butter
- 2 tbsp fresh turmeric peeled and chopped
- 2 1/4 cups cold coconut water the fresh stuff
- tiny pinch cinnamon for garnish
- Add frozen fruit, lime juice, coconut butter, turmeric and coconut water to the blender. Blend on high speed until very smooth. Serve right away with a small dash of cinnamon.
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Really enjoying your website – thank you for sharing your talents! I found it though google on “Jade Red Chicken,” and I’m desiring to try your sunshine smoothie, but curious what Coconut butter is?
Also, any chance you can make black beans similar to Chino’s – yum!
Thank you Scott! Also, I love that you found me through the Jade Red Chicken because I love Chino Bandidos. To answer your question, coconut butter is sold in a jar (usually next to the oils). It’s thick and firm and has a shortbread flavor. It’s desiccated dried coconut (good stuff). If you want to make the smoothie without it, it will still be awesome (though, I might suggest a teaspoon of coconut oil). The fat is great for when there are fat-soluble vitamins, but the coconut especially lends a little creamy factor that I like in a tropical smoothie.… Read more »
Wow, thank you for the quick reply. I agree on Chinos, I been going since mid-1990’s. The black beans have a super unique flavor, salty, savory, spicy with a tad bit of sweetness and acid. They blend it, so it is like a refried bean, but this one is black and soupy thick. It certainly is not the prettiest, but once you get past the lack of visual appeal, the flavor hooks most people right in! My five year old daughter just eats the black beans and white rice mixed, with maybe, 1 jade red chicken bite. My Thai wife… Read more »
Scott, I’m like a moth to a flame when it comes to recreating flavors so you’ve totally enticed me with the challenge. Until I can deliver, I have a spicy black bean soup that’s got some great dimension (cumin, lime, and orange juice). I almost always make black beans with onion, chipotle pepper, and an avocado leaf (Mexican style). As for Chino’s, I think you’re onto something with the vinegar or hoisin idea. Now that I think of it, I definitely remember something special about them, too. You’re totally right about tasting them side by side; I once spent a… Read more »
Cool, I can’t wait! Myself and others would be eternally grateful for some taste bud heaven here on earth! Thank you very much!