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