Ingredients
Ingredients
Mango Layer:
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1 cup frozen mango chunks
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½ cup mango juice or nectar
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¼ cup coconut milk or any milk of choice
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1 tbsp honey or simple syrup (optional)
Blue Raspberry Layer:
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1 cup ice
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½ cup lemonade
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2 tbsp blue raspberry syrup (like Torani or homemade)
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Optional: ¼ tsp citric acid or a squeeze of lime juice for extra tang
Toppings:
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Whipped cream
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Blue sugar crystals or freeze-dried raspberry powder
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Mango or blue candy for garnish
Instructions
Step 1: Make the mango layer
In a blender, combine frozen mango chunks, mango juice, coconut milk, and honey or simple syrup (if using). Blend until smooth and creamy. Pour into a glass and place in the freezer to keep cold while preparing the next layer.
Step 2: Prepare the blue raspberry layer
Rinse out the blender and add ice, lemonade, blue raspberry syrup, and citric acid (if using). Blend until icy and well mixed.
Step 3: Layer the frappuccino
Carefully pour the blue raspberry mixture over the mango layer, using the back of a spoon to help keep the layers distinct.
Step 4: Top and garnish
Add a generous swirl of whipped cream on top. Sprinkle with blue sugar crystals or freeze-dried raspberry powder. Add a piece of mango or blue candy for a colorful finish.
Notes
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Use fresh mango and ice if frozen mango chunks are not available.
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Citric acid gives a tart kick but can be replaced with lime juice for natural acidity.
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Blue raspberry syrup can be homemade by simmering blueberries, sugar, and a touch of raspberry extract.
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The layering works best if the mango mixture is slightly thicker than the blue layer.
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Chill the glass beforehand to maintain the frappuccino’s frosty texture.
- Prep Time: 10 min
- Cook Time: 0 min
Nutrition
- Calories: 180
- Sugar: 28 g
- Sodium: 45mg
- Fat: 4g
- Carbohydrates: 36g
- Protein: 2 g