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The Summer Mango Coconut Float Milkshake That’s Basically a Vacation in a Glass
Some days are just so hot and sticky that the thought of doing anything, even eating, feels like a chore. You know those days, where you just want something cold, delicious, and super easy?
I had one of those days last week. I was staring into my fridge, feeling uninspired, and then I saw a bag of frozen mango. And an idea popped into my head.
What if I could make something that tasted like a tropical beach feels? Something creamy, sweet, and ridiculously refreshing. That’s how this milkshake was born. It’s not just a drink; it’s the answer to a hot, miserable day.
And it’s so simple, you’re going to wonder why you haven’t been making it your whole life. So let’s get you a little glass of sunshine.
What You’ll Need
The ingredient list is pretty simple, which is kind of the whole point. No weird, hard-to-find stuff here.
- Frozen Mango Chunks: About 2 cups. Using frozen is key; it makes the shake thick and frosty without watering it down with ice.
- Coconut Milk: 1 cup of the full-fat kind from a can. This is for creaminess. Trust me on this.
- Vanilla Ice Cream: 2 or 3 big scoops. This is a milkshake, after all. Let’s not pretend it’s a health drink.
- A splash of Milk: Any kind you like, maybe 1/4 cup. Just to help everything blend smoothly.
- Shredded Coconut: A couple of tablespoons for topping. Toasted, if you’re feeling fancy.
- A scoop of Mango Sorbet: This is for the “float” part. It sits on top like a glorious, fruity island.
Tools You’ll Actually Use
You don’t need a professional kitchen setup. Here’s the basic gear.
- A decent blender
- Measuring cups
- An ice cream scoop
- Tall glasses for serving
- A small pan (if you decide to toast the coconut)
Pro Tips (Because I’ve Messed This Up So You Don’t Have To)
I’ve made a few… questionable versions of this shake. Here are some things I learned along the way.
- Chill Your Glasses. Seriously. Pop your serving glasses in the freezer for about 15 minutes before you pour. It keeps the milkshake from melting into a sad puddle instantly.
- Toast That Coconut. It takes two extra minutes. Just toss the shredded coconut in a dry pan over medium heat. Stir it constantly until it’s golden brown and smells amazing. It adds a nutty flavor and a nice crunch that makes a huge difference.
- Don’t Drown the Blender. Put the liquid (coconut milk and regular milk) in the blender FIRST. Then add the solid stuff like the frozen mango and ice cream. This helps the blades catch everything and blend way more easily.
- The Float Comes Last. Blend the milkshake first, pour it into your chilled glasses, and then gently place a scoop of the mango sorbet on top. If you try to blend it all together, you just get a thinner shake, not a float.
How to Make This Dream a Reality
Ready? This is going to be quick.
Step 1: If you’re toasting your coconut, do that first. Put the shredded coconut in a dry skillet over medium heat. Stir it around for 2-3 minutes until it’s fragrant and light brown. Set it aside so you don’t forget it.
Step 2: Grab your blender. Pour in the 1 cup of coconut milk and the 1/4 cup of regular milk.
Step 3: Add the 2 cups of frozen mango chunks and the 2-3 scoops of vanilla ice cream.
Step 4: Put the lid on securely (important step, ask me how I know) and blend until it’s smooth and creamy. If it’s too thick to blend, add another tiny splash of milk. If it’s too thin, toss in a few more mango chunks.
Step 5: Pour the milkshake into your nice, frosty glasses from the freezer. Fill them about three-quarters of the way up.
Step 6: Gently add a scoop of mango sorbet on top of each milkshake. It should float right on top.
Step 7: Sprinkle with your toasted coconut. Add a straw. Done.
Can’t Find Something? Try This!
Don’t let one missing ingredient stop you. This recipe is pretty forgiving.
| Original Ingredient | Substitution | How It Changes Things |
|---|---|---|
| Full-Fat Coconut Milk | Almond or Oat Milk | Less creamy, not as rich. Still good! |
| Frozen Mango | Frozen Pineapple or Peaches | Creates a totally different tropical vibe. |
| Vanilla Ice Cream | Coconut Ice Cream | Doubles down on the coconut flavor. Awesome. |
| Mango Sorbet | A few fresh mango chunks | Less of a “float,” more of a garnish. Still works. |
Making It Work For You
You can tweak this to fit what you’re going for. Whether you have dietary needs or just want to pair it with something.
Dietary Swaps
Here’s a quick guide to making this fit different diets.
| For This Diet | Make These Swaps |
|---|---|
| Vegan / Dairy-Free | Use a dairy-free vanilla ice cream (made from oat, almond, or coconut milk) and use a plant-based milk instead of dairy milk. Most mango sorbets are already dairy-free, but check the label. |
| Lower Sugar | Use an unsweetened plant-based milk, find a no-sugar-added ice cream, and be mindful that mango and sorbet are naturally high in sugar. This will always be a treat, not a health food. |
Meal Pairing & Efficiency
Honestly, this can be a meal in itself. It’s pretty filling.
If you really want to pair it with food, think of salty or spicy things to balance the sweetness. Something like spicy grilled chicken skewers or some salty tortilla chips and guacamole would be amazing.
For cooking time efficiency, have all your ingredients out and measured before you even take the lid off the blender. The whole process, from start to finish, shouldn’t take more than 10 minutes if you’re prepped.
What To Do With Leftovers (If You Have Any)
Milkshakes don’t store well. They tend to separate and get icy in the freezer. It’s best to make just enough to drink right away.
But, if you do have extra, here’s a cool trick: pour the leftovers into a popsicle mold. Freeze them. Now you have mango-coconut creamsicles for later. You’re welcome.
Things You Might Be Wondering (FAQ)
Q1. My milkshake is too thin! How do I fix it?
Ans: Easy fix. Just add more frozen stuff. A handful of extra frozen mango chunks or another scoop of ice cream will thicken it right up. Blend again and you should be good to go.
Q2. Can I use fresh mango instead of frozen?
Ans: You can, but it won’t be as thick and frosty. If you only have fresh mango, I’d recommend adding about a cup of ice to the blender to get that slushy, cold texture. The flavor will still be great.
Q3. I don’t have a high-powered blender. Will this still work?
Ans: Yep. It might just take a little longer to get smooth. Remember the pro tip: liquids in first. You may also need to stop the blender and scrape down the sides with a spatula once or twice to make sure everything gets mixed in.
Q4. Can I make this ahead of time for a party?
Ans: I really wouldn’t. It’s at its absolute best the second it comes out of the blender. It will melt and separate if it sits around. The good news is that it only takes a few minutes to make, so you can whip them up for your guests as they arrive.
Wrapping Up
And there you have it. A super simple, incredibly delicious escape from the summer heat, all in one tall, frosty glass. It looks impressive, but it’s basically foolproof.
It’s the kind of recipe that makes you feel like a genius for just throwing a few things in a blender.
So go ahead and give it a try. I’d love to hear how it turns out for you. If you make any cool substitutions or have any questions, drop them in the comments below!
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