- ½ cup raw cashews
- 1 tablespoon peeled, fresh chopped ginger root (one 1-inch piece, chopped)
- 1 1/2 cups unsweetened coconut milk, plus more as needed
- 2 cups frozen cubed mango
- 1 frozen very ripe banana
- Pinch ground nutmeg
Place the cashews, ginger and coconut milk into a blender and blend until as smooth as possible. Add the mango, banana and nutmeg and blend until smooth. Add additional coconut milk by the tablespoonful as needed. You may need to stop the blender to stir with a spatula a couple of times, depending on the power of your blender.
Divide the smoothie mixture among 4 serving bowls, then top with various toppings. Suggested toppings: shredded coconut, chopped cashews, granola, chopped dates, sliced fresh banana, cubed mango, papaya, pineapple or kiwi.