Description
A refreshing and creamy Mango Coconut Float Milkshake that blends ripe mangoes with coconut milk and vanilla ice cream, topped with whipped cream and toasted shredded coconut for an indulgent tropical treat.
Ingredients
Scale
Main Ingredients
- 1 cup ripe mango chunks (fresh or frozen)
- 1/2 cup coconut milk (canned or carton)
- 1 cup vanilla ice cream
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
Toppings
- Whipped cream, for topping
- Toasted shredded coconut, for garnish
- Mango slices or maraschino cherries, for garnish (optional)
Instructions
- Prepare Ingredients: Gather all the ingredients including mango chunks, coconut milk, vanilla ice cream, milk, and vanilla extract to ensure a smooth blending process.
- Blend Ingredients: In a blender, combine the mango chunks, coconut milk, vanilla ice cream, milk, and vanilla extract. Blend the mixture until it becomes smooth and creamy with no lumps remaining.
- Pour Milkshake: Pour the blended mixture into chilled glasses to keep the milkshake cold and refreshing.
- Add Toppings: Top each glass generously with whipped cream, sprinkle with toasted shredded coconut, and optionally garnish with mango slices or maraschino cherries to add texture and visual appeal.
- Serve Immediately: Serve the milkshake immediately with a straw to enjoy it at its best creamy and chilled consistency.
Notes
- For a vegan version, use dairy-free vanilla ice cream and plant-based milk.
- Frozen mango chunks can be used if fresh mangoes are not available; they will also help keep the milkshake cold.
- To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
- Adjust sweetness by adding honey or sugar if desired, though the vanilla ice cream usually suffices.
- This recipe serves 2 and can be doubled for larger gatherings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
