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  2. Food

Tropical frappe

Slip and slurp on these fruity cups for breakfast, lunch or mocktail hour. Cheers! - by Ellie Vernon
  • 22 Feb 2019
Tropical frappe
Pablo Martin
Prep: 5 Minutes - Serves 4
Proudly supported by

Slip and slurp on these fruity cups for breakfast, lunch or mocktail hour. Bottom's up!

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

Method

  1. Put banana, pineapple, mango, coconut water and ice into the jug of a blender and process until smooth.

  2. 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).

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

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Champagne aperol punch

Champagne aperol punch

Peach and Champagne bellini

Peach and Champagne bellini

How to make the best sangria

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Ginger beer pops

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KFC gravy-infused cocktails are a real thing

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{headline}

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How to grow passionfruit

Our best ever cocktail and mocktail recipes

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Lychee, mint and passionfruit Champagne cocktail

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A guide to edible gardens and the foods you can grow at home

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Cointreau pina margarita

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