Description
This Mango Pineapple Frappuccino is a refreshing Starbucks copycat recipe that blends tropical frozen fruits with strong chilled coffee and creamy milk to create a smooth, frothy, and delicious beverage. Topped with whipped cream and toasted coconut flakes, this frappuccino is perfect for a sweet and energizing treat any time of the day.
Ingredients
Scale
Fruits
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
Beverage Base
- 1/2 cup strong brewed coffee, chilled
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons sugar (or to taste)
- 2 cups ice
Toppings
- Whipped cream for topping
- 2 tablespoons toasted coconut flakes for garnish
Instructions
- Brew and chill coffee: Brew a strong cup of coffee and place it in the refrigerator for at least 30 minutes to chill completely.
- Combine ingredients: In a blender, add the frozen mango chunks, frozen pineapple chunks, chilled coffee, milk, and sugar.
- Add ice and blend: Add the ice to the blender and blend all ingredients together until the mixture is smooth and frothy.
- Adjust sweetness: Taste the frappuccino and add more sugar if needed, then blend again to incorporate the sweetness evenly.
- Pour into glasses: Divide the blended frappuccino evenly between two tall glasses.
- Add whipped cream: Top each glass with a generous swirl of whipped cream for creaminess and texture.
- Garnish: Sprinkle toasted coconut flakes over the whipped cream for a crunchy, tropical finish.
- Serve and enjoy: Serve the Mango Pineapple Frappuccino immediately while cold and frothy for the best experience.
Notes
- Use dairy or non-dairy milk depending on your dietary preference.
- Adjust sugar quantity to taste or substitute with a sugar alternative for lower calories.
- For a caffeine-free version, replace coffee with chilled brewed decaffeinated coffee or cold water.
- To toast coconut flakes, lightly heat them in a dry skillet over medium heat until golden brown, stirring frequently.
- Serve immediately to enjoy the frappuccino at its freshest and coldest.
