Recipe Courtesy of Cooking.com.
Serve this tropical frappe – both garnished and flavored with coconut – in chilled margarita glasses. While it’s not a classic soda fountain presentation, it looks great! A 20-ounce can of pineapple chunks will provide enough pineapple for the recipe, but not enough juice. So you’ll either need a second can for the juice, or you’ll have to purchase extra pineapple juice. If ripe mangoes aren’t available, use the bottled mango slices that come in the tall glass jars at most supermarkets. They make a great substitute.
Facts per Serving
Calories: 679 Fat, Total: 35g Carbohydrates, Total: 87g
Cholesterol: 116mg Sodium: 217mg Protein: 10g
Fiber: 2g % Cal. from Fat: 46% % Cal. from Carbs: 51%
Cooking.com Tip: Stir up a bit of nostalgia with the DrinkMaster Drink Mixer. Made by Hamilton Beach for over 80 years, this durable appliance has two powerful motors to quickly and easily turn out delicious thick malts and milk shakes and frothy frappes and smoothies – just like an old fashioned soda fountain. And with a removable mixing shaft and tilt-back head, it’s easy to clean.
- 1 1/2 cups cubed peeled pitted mango
- 1 1/2 cups pineapple juice
- 1/2 cup canned coconut milk, well shaken
- 8 large scoops vanilla ice cream (from 1/2 gallon)
- Sweetened whipped cream
- Toasted coconut, optional
- 1 Chill four 11-ounce margarita glasses or soda fountain glasses in freezer.
- 2 Puree half of mango in blender until smooth. Add half of all other ingredients except whipped cream and toasted coconut; blend until just smooth (do not overblend or mixture may become too thin). Divide frappe between chilled glasses. Repeat blending with remaining ingredients.
- 3 Garnish with sweetened whipped cream and toasted coconut.