Tropical frappe

Slip and slurp on these fruity cups for breakfast, lunch or mocktail hour. Cheers! - by Ellie Vernon

Ingredients

1 banana, chopped, frozen

2 cups roughly chopped, peeled and cored pineapple, plus extra wedges, to garnish

2 cups roughly chopped mango flesh

250ml coconut water

1 cup crushed ice

Pulp of 2 passionfruit

Green pineapple tops, to decorate

Put banana, pineapple, mango, coconut water and ice into the jug of a blender and process until smooth.
Pour into glasses and drizzle with passionfruit pulp.

Garnish each glass with pineapple wedges and decorate with 2 green leaves of pineapple top (these are not for eating).

Ellie Vernon

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.