A pinch of turmeric, cinnamon and ginger adds a healthy twist to this summery drink.

Serves
2

Preparation

15min

Cooking

5min

Skill level

Easy
By
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This recipe is part of a meal plan for an 800-calorie day (see below) from The Fast 800 by Dr Michael Mosley (Simon & Schuster, $29.99). You can read our interview with Dr Mosley and view his other meal plans here.

Spiced mango smoothie, 190 cals

Minced pork and snow pea stir-fry with noodles, 320 cals

Barramundi steamed with Thai spices, 285 cals

Ingredients

  • 1 large mango, stoned, peeled and cut into chunks
  • 1 tbsp full-fat Greek yoghurt
  • 300 ml almond milk
  • ½ orange, zest and juice
  • 2 cm root ginger, peeled and grated
  • ¼ tsp ground cinnamon, plus extra to serve
  • large pinch of ground turmeric

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Blitz all the ingredients together in a blender. Pour it into 2 glasses and serve it with some ground cinnamon sprinkled on top.