The color of this mango cardamom smoothie tells you everything you need to know. Glowing, bright, with a big dose of skin-friendly vitamin A. Smoothies cool us down in the heat and are the original “fast food.” Plus, spices like cardamom come with a slew of health benefits so your body will thank you as well.
Cardamom seeds come from a Southeast Asian plant that is related to ginger. Cardamom has a strong, spicy aroma, with hints of citrus and mint, making it the perfect partner for tropical fruits like mango. Cardamom is a natural diuretic and contains antioxidants, which are two of the reasons cardamom is believed to lower blood pressure. Higher antioxidant levels in the body are linked to lower blood pressure levels. Cardamom also helps fight inflammation in the body.
Mango acts as the base for this smoothie, giving it a tropical, fruity flavor. Mangos are incredible for digestion, thanks to high fiber content and enzymes that help the body break down protein. By consuming adequate fiber, we can reduce bloating and other digestive discomforts, but it is also linked to a decreased risk for type 2 diabetes and heart disease. Mangos are also extremely high in vitamin C, which is beneficial for immunity, acts as an important antioxidant in the body, and lowers the risk for chronic illnesses.
Carrots add to the bright orange hue of this smoothie. Thanks to their mild flavor and subtle sweetness, adding carrots to your smoothie will give you the power of vegetables without the overpowering taste. Carrots are an excellent source of beta carotene (vitamin A), vitamin K, potassium, fiber, and antioxidants.
Mango Cardamom Smoothie
1 cup frozen mango
2-3 large carrots
1 teaspoon cardamom (whole or ground)
1/4 cup raw cashews
1 cup nut milk of choice
1/2 teaspoon vanilla
Add all ingredients to a high-powered blender (we recommend a vitamix or blendtec). Don’t worry if you don’t have a high-powered blender, just steam the carrots a little first so they break down easier in the blender.
Next, blend on high until creamy and smooth. Serve immediately.
Recipe and photography by Kaitlyn Noble
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