HotPot Smoothie lemon mango curry recipe

1 large fresh mango, cubed to yield 8 ounces flesh
¼ fresh lemon juice
1 cup water
1 14-ounce can coconut milk
1 tablespoon sea salt
1 tablespoon granulated garlic
¾ teaspoon granulated onion
¼ teaspoon white pepper
¼ teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon turmeric
1. In a blender, blend all ingredients on high until smooth. Refrigerate until ready to serve. Best made the day before, allowing flavors to meld.
2. To serve HotPot-style, fill a bowl part way with cooked Asian noodles, rice or sweet potatoes. Stir-fry chicken, beef, pork, shrimp or a meatless protein with vegetables, stir in 6 to 8 tablespoons sauce and serve hot.