If you don’t like the taste of the banana latte, you can try another fruit coffee, like the Mango Coffee. This is a delicious and refreshing way for you to enjoy the tropical flavors of mango combined with the kick of caffeine from coffee. There are several ways to make this drink, but I will stick to the simple one.
Mango Coffee offers a delightful twist on traditional coffee by blending the tropical sweetness of ripe mango with the boldness of espresso. This unique recipe starts with a smooth mango mixture made by blending ripe mango, simple syrup, and water.
A frothy layer of whole milk adds a creamy texture, while the espresso is carefully poured to create a beautiful gradient effect. It’s then finished with a topping of frothed milk and shaved ice. The drink combines fruity sweetness with the rich depth of coffee for a perfect summer drink.
This coffee has quickly become one of my favorite coffee drinks. Here’s how to make the Mango Coffee:
Mango Coffee
Ingredients
- 1/2 ripe mango
- 40 ml espresso
- 50 ml sugar syrup
- 100 ml water
- 150 ml whole milk
- Shaved ice
Instructions
- In a blender, combine mango cubes, simple syrup, and water. Blend until smooth.
- Pour 100-150 ml of whole milk into a milk frother. Froth for 1-2 minutes until foam forms. If you don’t have a milk frother machine, you can froth milk manually. (In the Note part)
- Pour the mango blend into a glass until halfway full. Add a thin layer of shaved ice on top of the mango blend. Pour espresso over the back of a spoon to create a gradient effect in the glass.
- Spoon the foam gently onto the drink.
Notes
- Heat the milk in a saucepan over medium heat until it is hot but not boiling.
- Remove the saucepan from the heat and whisk vigorously with a whisk or a handheld electric mixer until frothy. This process may take 1-2 minutes.
- Once frothy, use as directed in the recipe by gently spooning the frothed milk onto your drink.
