Golden Turmeric Mango Bowl

Steps

1. If the mango is frozen, let it soften for 15 minutes.
2. Blend 220 g mango chunks310 ml mango chunks1⅓ cups mango chunks330 g mango chunks470 ml mango chunks2 cups mango chunks, 120 g ripe banana1 ripe banana1 ripe banana180 g ripe banana1½ ripe bananas1½ ripe bananas, 80 ml oat drink80 ml oat drink⅓ cup oat milk120 ml oat drink120 ml oat drink½ cup oat milk, 30 ml full-fat coconut milk2 tbsp full-fat coconut milk2 tbsp full-fat coconut milk45 ml full-fat coconut milk3 tbsp full-fat coconut milk3 tbsp full-fat coconut milk, ¾ tsp ground turmeric¾ tsp ground turmeric¾ tsp ground turmeric1⅛ tsp ground turmeric1⅛ tsp ground turmeric1⅛ tsp ground turmeric, 1 tsp fresh ginger1 tsp fresh ginger1 tsp fresh ginger1½ tsp fresh ginger1½ tsp fresh ginger1½ tsp fresh ginger and a pinch of freshly ground black peppera pinch of freshly ground black peppera pinch of freshly ground black peppera pinch of freshly ground black peppera pinch of freshly ground black peppera pinch of freshly ground black pepper until smooth and golden.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
5. If it looks crumbly or powdery, add 30 ml oat drink2 tbsp oat drink2 tbsp oat milk45 ml oat drink3 tbsp oat drink3 tbsp oat milk and run Re-spin.

To serve: Top with diced mango, unsweetened coconut flakes and chopped pistachios.