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Mango-Pineapple Frappe

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Rating: 1   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
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.
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
Mango-Pineapple Frappe Recipe at
Chill four 11-ounce margarita glasses or soda fountain glasses in freezer.

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.

Garnish with sweetened whipped cream and toasted coconut.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 679
Fat. Total: 35g
Fiber: 2g
Carbohydrates, Total: 87g
Sodium: 217mg
% Cal. from Fat: 46%
Cholesterol: 116mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Kitty Reviewed: 08/04/2009
Missing ingredient?
The description indicates the use of pineapple in the recipe, along w/the juice...but it's not listed in the ingredients. Do I assume it gets used the same as the mango? This recipe sounds good - but don't want to try it if not complete!
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