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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 bottled mango slices that come in 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
Chill four 11-ounce margarita glasses or soda fountain glasses in the freezer.
Puree half of the mango in a blender until smooth. Add half of all the other ingredients except the whipped cream and toasted coconut; blend until just smooth (do not overblend or mixture may become too thin). Divide the frappe between chilled glasses. Repeat blending with the remaining ingredients.
Garnish with sweetened whipped cream and toasted coconut.
Recipe created exclusively for Cooking.com by Ken Haedrich.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
679 calories; 35g total fat; 116mg cholesterol; 217mg sodium; 87g carbohydrates; 2g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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