Ingredients

  • Coffee Base:
    • 1 cup (240 ml) freshly brewed coffee (preferably medium or dark roast), cooled
    • 1 tablespoon (12 g) brown sugar (optional, adjust to taste)
  • Tropical Elements:
    • 1/2 cup (120 ml) coconut milk (full-fat or light, depending on preference)
    • 1/4 cup (60 ml) mango puree (fresh or canned)
    • 1/2 teaspoon vanilla extract
  • For Serving:
    • 1 cup ice cubes
    • 1 tablespoon shredded coconut (toasted, for garnish)
    • 1 slice fresh mango or a few mango cubes (for garnish)
    • Whipped cream (optional, for extra indulgence)

Equipment

  • Coffee maker or French press
  • Blender (for mango puree, if using fresh mango)
  • Measuring cups and spoons
  • Tall glass for serving
  • Spoon or straw for stirring

Instructions

  1. Brew the Coffee:
    • Brew 1 cup of coffee using your preferred method (drip, pour-over, or French press). For best results, use a medium or dark roast to complement the tropical flavors.
    • Stir in brown sugar while the coffee is hot to dissolve it, if using. Set aside to cool to room temperature or refrigerate for faster cooling (about 15 minutes).
  2. Prepare Mango Puree:
    • If using fresh mango, peel and dice one ripe mango. Blend until smooth to yield about 1/4 cup of puree.
    • If using canned mango puree, measure out 1/4 cup and set aside.
  3. Mix the Tropical Base:
    • In a small bowl or pitcher, combine the coconut milk, mango puree, and vanilla extract. Stir well until fully blended. For a smoother texture, you can blend this mixture briefly.
  4. Assemble the Drink:
    • Fill a tall glass with ice cubes.
    • Pour the cooled coffee over the ice, filling the glass about halfway.
    • Slowly pour the coconut-mango mixture over the coffee, allowing it to layer or swirl naturally. Stir gently with a spoon or straw to combine for a balanced flavor.
  5. Garnish and Serve:
    • Top with a dollop of whipped cream, if desired.
    • Sprinkle toasted shredded coconut over the top for a crunchy, tropical touch.
    • Garnish with a fresh mango slice or a few mango cubes on the rim or skewered.
    • Serve immediately with a straw or spoon for sipping.

Tips

  • Sweetness Adjustment: Taste the mango puree before mixing. If it’s very sweet, you may not need the brown sugar in the coffee.
  • Coconut Milk Options: Full-fat coconut milk gives a creamier texture, while light coconut milk keeps it lighter.
  • Make it Vegan: Skip the whipped cream or use a plant-based alternative.
  • Variation: For a stronger coconut flavor, add a drop of coconut extract to the mixture.
  • Storage: Prepare the coffee and mango-coconut mixture separately and store in the fridge for up to 2 days. Assemble just before serving for the freshest taste.

Nutritional Information (Approximate, per serving)

  • Calories: 150–200 (varies with coconut milk type and whipped cream)
  • Fat: 8–12 g
  • Carbohydrates: 15–20 g
  • Protein: 1–2 g

Enjoy your Tropical Coconut Mango Coffee as a refreshing, island-inspired treat!