Tropical Turmeric Slushie — a bright, fruity slush inspired by the popular Erewhon Turmeric Crush. I developed this anti-inflammatory, nutrient-forward slush to satisfy strong pregnancy cravings, but it’s delightful any time you want a refreshing, healthful treat.
This slushie balances juicy tropical fruit with subtle savory notes from ginger and turmeric. I also blend in extra vegetables (you won’t notice them) and an optional scoop of unflavored collagen for added protein and amino acids. The result is a creamy, chilled drink that feels like a mini-vacation in a glass while delivering vitamins, fiber, and gentle anti-inflammatory support.
Carrots and frozen cauliflower rice add fiber, vitamins, and minerals that help steady blood sugar and boost nutrition without changing the sweet, tropical flavor. Turmeric and fresh ginger contribute warming, anti-inflammatory notes and a lovely color. A splash or layer of beet juice makes a vivid red accent and brings additional nutrients and natural sweetness.
If you’re not pregnant, this slushie also makes a fun summer cocktail — add a splash of vodka or tequila for an adult version. Below you’ll find the ingredient list, simple instructions, and a few tips for variations, serving, and storage.
Turmeric Crush Tropical Slushie
- Author: Mia Swinehart
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Dessert, Snacks
Description
A bright, tropical slush with pineapple, mango, and citrus layered with turmeric, ginger, and a splash of beet juice for color. It’s nourishing, naturally sweet, and easy to customize.
Ingredients
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 2 carrots, peeled and roughly chopped
- 1/2 orange, peeled
- 1/3 cup frozen cauliflower rice
- 1 tsp fresh grated ginger
- 1/2 tsp ground or fresh turmeric
- Handful of ice
- Water, as needed (start with 1/2 cup)
- 2 servings of unflavored collagen (optional)
- Optional: honey or maple syrup to taste for extra sweetness
For the red layer
- Beet juice (plain or blended with apple/ginger if you prefer milder beet flavor)
Instructions
- Place the frozen pineapple, frozen mango, carrots, orange, cauliflower rice, ginger, turmeric, collagen (if using), and a handful of ice into a high-speed blender.
- Start with about 1/2 cup of water and blend on high until the mixture reaches a smooth, slushie consistency. Add more water, a tablespoon at a time, if needed to help the blades move.
- Taste and sweeten with honey or maple syrup if desired. Adjust turmeric or ginger to your preference.
- To create the layered look, pour about 1/4–1/3 of the slushie into serving glasses and set aside. Stir a small amount of beet juice into the reserved slush or simply pour beet juice slowly into the glass to form a red layer.
- Top with the remaining slushie. Serve immediately with a straw or spoon.
Tips, Variations, and Storage
- Make it boozy: for an adult version, add a splash of vodka or tequila to each glass just before serving.
- Sweetness: ripe frozen mango and pineapple usually provide enough natural sweetness; add a little honey or maple syrup only if needed.
- Beet flavor: if you find straight beet juice too earthy, use a commercial beet blend with apple or citrus, or dilute beet juice with a little apple juice.
- Veggie stealth: grated carrot and frozen cauliflower rice increase nutrition without changing the tropical flavor. Use frozen riced cauliflower for the smoothest texture.
- Collagen: unflavored collagen blends in easily and adds protein; omit if you prefer a vegan option.
- Make-ahead: blend the slushie and store in the freezer in an airtight container. Let it soften at room temperature for a few minutes, then re-blend or stir before serving.
- Allergies and swaps: substitute plant-based protein powder for collagen, or swap mango/pineapple for other frozen tropical fruit like papaya or banana for a creamier texture.