Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large carrots (about 6 oz / 170 g), peeled and sliced
- 2 large ripe mangoes (about 2 ½ cups / 375 g flesh), or same amount frozen
- 1 ½ cups (360 ml) cold water, plus more to adjust
- ½ cup (120 ml) fresh orange juice
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1–3 tbsp (15–45 ml) honey or maple syrup, to taste
- 1 tbsp (10 g) fresh ginger, peeled and sliced
- ¼ tsp ground turmeric
- ⅛ tsp ground cardamom
- Pinch of cayenne pepper (optional) and pinch of fine sea salt
- 1–2 cups (about 150–300 g) ice cubes
- Fresh mint and extra lime wedges, for garnish (optional)
Do This
- 1. Prep carrots, mangoes, ginger, and citrus; peel and roughly chop everything so it blends easily.
- 2. Add carrots, mango, ginger, water, orange juice, lime juice, honey or maple, turmeric, cardamom, cayenne (if using), and salt to a high-speed blender.
- 3. Blend on high for 60–90 seconds until completely smooth, stopping to scrape down the sides if needed.
- 4. Add ice and blend again until frosty and pourable, adjusting with extra water for a thinner drink or more ice for a thicker cooler.
- 5. Taste and add more citrus or sweetener if needed; blend briefly to combine.
- 6. Pour into chilled glasses, garnish with mint and lime, and serve immediately.
- 7. For later, refrigerate any leftovers up to 2 days and shake or re-blend before serving.
Why You’ll Love This Recipe
- Bright, sunny flavors from mango, carrot, and citrus with a gentle kick of ginger and warm spices.
- Naturally sweetened and packed with produce, making it a refreshing way to sneak in extra fruits and veggies.
- Blender-only recipe with no cooking, ready in about 15 minutes from start to finish.
- Easy to customize: make it creamier, spicier, or more tart with simple tweaks.
Grocery List
- Produce: Carrots, ripe mangoes (or frozen mango chunks), fresh ginger, oranges (or bottled 100% orange juice), limes, fresh mint (optional).
- Dairy: None required; optional plain or vanilla Greek yogurt if you want a creamier smoothie-style version.
- Pantry: Honey or maple syrup, ground turmeric, ground cardamom, cayenne pepper, fine sea salt, ice cubes, water.
Full Ingredients
For the Spiced Mango–Carrot Cooler
- 2 large carrots (about 6 oz / 170 g), peeled and thinly sliced
- 2 large ripe mangoes, peeled and pitted (about 2 ½ cups / 375 g diced flesh)
- Alternatively: 2 ½ cups (375 g) frozen mango chunks
- 1 ½ cups (360 ml) cold water, plus more as needed to adjust consistency
- ½ cup (120 ml) freshly squeezed orange juice (from about 1 large orange)
- 2 tbsp (30 ml) freshly squeezed lime juice (about 1–2 limes), plus extra to taste
- 1–3 tbsp (15–45 ml) honey or maple syrup, to taste
- Start with 1 tbsp (15 ml) if your mangoes are very sweet; increase as desired.
- 1 tbsp (about 10 g) fresh ginger, peeled and sliced
- ¼ tsp ground turmeric
- ⅛ tsp ground cardamom (or 2 green cardamom pods, seeds only, lightly crushed)
- Pinch of cayenne pepper (about 1/16 tsp), optional, for gentle heat
- Pinch of fine sea salt
- 1–2 cups (about 150–300 g) ice cubes, depending on how frosty you like it
Optional Garnishes
- Fresh mint sprigs
- Thinly sliced carrot ribbons
- Small mango cubes
- Lime wedges or thin lime wheels
- Light dusting of ground turmeric or cardamom on top
Step-by-Step Instructions
Step 1: Prep the fruits and vegetables
Peel the carrots and trim off the ends. Slice them thinly into coins or small sticks; thinner pieces blend more easily, especially if your blender is not very powerful. Peel the mangoes, slice the flesh away from the pit, and cut it into chunks. If you are using frozen mango, measure out 2 ½ cups (375 g) and set it aside. Peel the ginger with a spoon or knife and slice it into thin coins. Juice your orange and limes, straining out any seeds. Have the ice cubes ready in the freezer so they are very cold and firm.
Step 2: Load the blender with base ingredients
Add the sliced carrots, mango chunks, ginger, cold water, orange juice, and lime juice to the pitcher of a high-speed blender. Pour in 1 tbsp (15 ml) of honey or maple syrup to start; you can always add more later. Sprinkle in the ground turmeric, ground cardamom, a small pinch of cayenne pepper (if you like a subtle heat), and a pinch of fine sea salt. The salt might seem unusual in a drink, but it enhances the natural sweetness of the fruit and rounds out the flavors.
Step 3: Blend until completely smooth
Cover the blender securely. Start on low speed and gradually increase to high. Blend for 60–90 seconds, or until the mixture looks completely smooth, with no visible carrot bits. If your blender struggles, stop and scrape down the sides with a spatula, then blend again. You can also add 2–4 tbsp (30–60 ml) extra water if the mixture is too thick for the blades to catch. The goal is a silky, pourable base before you add the ice.
Step 4: Add ice and create a frosty cooler
Once the mixture is smooth, add 1 cup (about 150 g) of ice cubes to the blender. Blend again on high until the ice is fully crushed and the drink looks thick, lightly frothy, and icy-cold. Check the consistency: for a lighter, more sippable cooler, add a splash more water; for a thicker, slushier drink, add up to an additional 1 cup (150 g) of ice and blend again. Always blend just until the ice is incorporated to avoid over-diluting the flavors.
Step 5: Taste and fine-tune the flavor
Turn off the blender and taste a spoonful. Adjust to your liking: if you prefer more sweetness, blend in another 1–2 tbsp (15–30 ml) honey or maple syrup. For more brightness, squeeze in a bit more lime juice. If you enjoy bolder spice, add a tiny extra pinch of cardamom, turmeric, or cayenne. Blend briefly, 10–15 seconds, just until everything is combined. When you are happy with the balance of sweet, tart, and spicy, you are ready to serve.
Step 6: Garnish and serve
If you have time, chill your serving glasses in the freezer for 5–10 minutes to keep the cooler icy longer. Pour the spiced mango–carrot cooler into 4 glasses. Garnish with fresh mint sprigs, a few small mango cubes, thin carrot ribbons, or a lime wedge on the rim. For a pretty finish, you can add the lightest dusting of turmeric or cardamom on top. Serve immediately while the drink is frosty and vibrant. Stir or swirl each glass before sipping to enjoy all the layers of flavor.
Pro Tips
- Use ripe mangoes: The sweetness of this cooler depends heavily on the mango. Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem.
- Thinly slice the carrots: Especially if you do not have a high-speed blender, cutting the carrots into thin coins or small sticks makes a big difference in getting a smooth texture.
- Adjust thickness at the end: Always blend the base smooth first, then fine-tune the texture with ice and extra water. This prevents over-watering the drink.
- Control the heat: Cayenne is potent. Start with a very small pinch; you can always add more, but you cannot take it out once it is blended.
- Chill everything for extra refreshment: Using very cold water, chilled fruit, and frosty glasses makes the cooler extra refreshing without needing as much ice (which can dilute flavor).
Variations
- Creamy mango–carrot lassi-style: Replace ½ cup (120 ml) of the water with plain or vanilla Greek yogurt and add a pinch of cinnamon. Blend until silky for a tangy, creamy smoothie.
- Coconut sunrise cooler: Swap ½ cup (120 ml) of the water for canned light coconut milk. The coconut adds richness and a tropical note that pairs beautifully with mango and ginger.
- Extra-spicy citrus boost: Increase the ginger to 1 ½ tbsp, use the full amount of cayenne, and add an extra 2 tbsp (30 ml) of lime juice for a fiery, very zesty version.
Storage & Make-Ahead
For the best texture and brightest color, enjoy this spiced mango–carrot cooler right after blending. However, you can store leftovers in an airtight jar or bottle in the refrigerator for up to 2 days. Separation is normal; simply shake well or re-blend with a few ice cubes before serving. For longer storage, pour the cooler into ice cube trays and freeze for up to 1 month. To serve later, blend the frozen cubes with a splash of fresh water or juice until smooth. If making ahead for a gathering, you can prep and chill all ingredients (washed, peeled, chopped) up to 1 day in advance, then blend just before guests arrive.
Nutrition (per serving)
Approximate values per serving (1 of 4): about 175 calories; 0.5 g fat; 43 g carbohydrates; 4 g fiber; 35 g natural sugars; 2 g protein; 60–80% of the daily value for vitamin A; over 100% of the daily value for vitamin C, plus small amounts of potassium and antioxidants from turmeric and ginger. Values will vary based on the exact size of your produce and how much sweetener you add.
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