Ingredients:

  • 1/2 cup (120 ml) Full-Fat Coconut Cream (thick, solidified cream from a chilled can)
  • 1 large Ripe Mango (approx. 300 g), peeled and roughly diced (frozen chunks recommended)
  • Pulp of 2 large Passion Fruits (reserve a teaspoon for garnish)
  • 1 Tbsp (15 ml) Honey, Agave Syrup, or Maple Syrup
  • 1/2 fl oz (15 ml) Freshly squeezed Lime Juice
  • 1 cup (240 g) Ice Cubes
  • 4 fl oz (120 ml) Plain Sparkling Water or Ginger Ale, chilled (optional, for serving)

Instructions:

  1. Chill the Cream: Ensure your can of coconut milk/cream has been refrigerated overnight. Carefully scoop out only the thick, solid cream component (this is essential for the creamy mouthfeel).
  2. Prep the Fruit: Peel and roughly dice the mango. Halve the passion fruit and scoop out the pulp. Squeeze the lime juice. Reserve a small amount of passion fruit pulp for garnish, if desired.
  3. Load the Blender: Add the soft ingredients first: the coconut cream, lime juice, and sweetener.
  4. Add Fruit and Ice: Spoon in the diced mango and the majority of the passion fruit pulp. Top the mixture with 1 cup of ice cubes.
  5. Blend: Secure the lid and blend on high speed for 30–60 seconds, or until the mixture is completely smooth, thick, and uniform. Taste the mixture and adjust sweetness or add a splash of cold water if too thick.
  6. Serve: Divide the thick mocktail mixture evenly between the two serving glasses.
  7. Garnish: Optionally, gently top each glass with 2 fl oz (60 ml) of chilled sparkling water or ginger ale for fizz. Garnish with a sprig of fresh mint or the reserved passion fruit seeds and serve immediately.