Sweet, creamy and loved around the world, frappes are an ideal summer drink. For the taste of the tropics, this recipe blends fresh mango with coconut milk.
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Place mango, coconut milk, lime juice, icing sugar and ice cubes in a blender. Blend until smooth. Pour into a serving glass and serve immediately.
COOK. STORE. SAVE.
Clever storage: The opened packet of icing sugar should be stored in an airtight container in the cupboard. Pure icing sugar doesn’t contain cornflour and is more likely to get lumpy if exposed to humidity.
Foamy, frothy and utterly refreshing, frappes are perfect for cooling down in the warmer months. A frappe originally referred to a Greek iced coffee drink made from spray-dried instant coffee, milk, water, sugar and ice. A frappe now refers to any drink that has been blended with ice until a large frothy head is formed. Seasonal ripe mangos are the perfect ingredient for a frappe. With their heady aroma and juicy texture, the flesh of a mango turns almost creamy when blended. Aided by coconut milk and flavoured with zesty lime, this thick, sweet drink is perfect for sipping poolside with friends. Don’t miss our collection of smoothie and shake recipe ideas for inspiration.
A frappe can have any ingredients as long as they are blended with ice. Our mango frappe recipe has only four ingredients: mango, lime, icing sugar and coconut milk. Look for mangos that are sweet and fragrant smelling and yield slightly when pressed. If you can’t find fresh mangoes for your fruit frappe, you can use frozen mango chunks, found in the freezer section of Coles. When buying limes, look for ones that are starting to turn yellow. While shiny bright green limes look fantastic, the paler-coloured ones are riper and hold more juice. We use icing sugar rather than caster sugar as it dissolves easily into the drink, helping to enhance the natural sweetness of the mango.
This is how to make a mango frappe. Once you have all your frappe ingredients, throw them into a blender. Easy! While cocktail shakers were originally used to make frappes, the solid ice-crushing blades of a blender do a far superior job, integrating the ice into the drink rather than cooling it down.
The mango frappe ingredients also make a refreshing mocktail. Serve it in a champagne coupe or margarita glass and dress it up with lime wedges, extra mango slices and maybe little cocktail umbrellas. You now have the perfect drink for outdoor entertaining. For a less creamy version, you can swap the coconut milk for coconut water, which is the liquid found in the centre of a fresh coconut.
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