Recipe: Appetizing Chilled Mango Cappuccino With Coconut Milk

Recipe: Appetizing Chilled Mango Cappuccino With Coconut Milk Delicious, fresh and tasty.

Chilled Mango Cappuccino With Coconut Milk. This recipe of chilled mango and chilli cappuccino is a refreshing summer cooler with the goodness of coconut and a hint of chilli. Once your coffee is prepared (and preferably cold), fill a tall glass with ice. Pour the coffee over top of the ice then slowly pour in the coconut milk.

Add coconut milk and maple syrup, if using, blending until smooth, thick and creamy.

Scrape down the sides of the blender as needed.

Optional: top with coconut whip and mango pieces.

You can have Chilled Mango Cappuccino With Coconut Milk using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chilled Mango Cappuccino With Coconut Milk

1. Prepare 250 grams of ripe mango cut into small cubes.

2. It’s 100 ml of orange juice.

3. Prepare 50 grams of red capsicum.

4. It’s 20 grams of chopped onion.

5. Prepare 2 teaspoons of chopped garlic.

6. Prepare 2 teaspoons of chopped jalapeno.

7. You need 2 teaspoons of lemon juice.

8. You need 1 teaspoon of crushed black peppercorns.

9. It’s 100 ml of coconut milk.

10. Prepare to taste of Salt.

11. Prepare for of garnishing :-.

12. Prepare 2 of wafer biscuits.

13. Prepare 1 teaspoon of chopped mango.

14. It’s 1 teaspoon of chopped red capsicam.

15. Prepare 1 teaspoon of coriander leaves.

Mango - use fresh or frozen mango for the best flavor!

Just peel the mango and chop up the flesh to use it in this drink.

Lime juice (omit if using coconut milk) Green tea, strongly brewed.

Starbucks actually uses a blend of green coffee extract and white.

Chilled Mango Cappuccino With Coconut Milk step by step

1. Blend chopped mango and orange juice together in a blender..

2. Now pour this mixture in a mixing bowl.Add chopped red capsicum,chopped onion,chopped garlic and chopped jalapeno into it.Mix well..

3. Now add salt and crushed black peppercorns into it and mix..

4. Finally add lemon juice into it and mix well..

5. Now pour this mixture in a serving glass and keep it in a refrigerator for at least 1 hour..

6. Meanwhile beat coconut milk a little with a beater..

7. Now take out the chilled glasses from the refrigerator and make a layer with this beaten coconut milk on the top of the mango mixture..

8. Again put the glasses in a refrigerator for 10 minutes to set..

9. When done garnish with wafer biscuits,chopped mangoes,chopped red capsicum and coriander leaves..

10. Serve chilled..

Place the chilled coconut milk (the entire can), frozen pineapple and frozen mango in the blender.

Turn the blender on high (or smoothie mode) and blend the ingredients together until they're whipped and smooth.

If you need to, slowly add the pineapple juice to the blender, just until you get the consistency you want.

Incredibly creamy and rich, canned coconut milk is perfect for creating decadent desserts of all types.

It's excellent in place of regular dairy milk in dishes such as coconut milk ice cream or rice pudding, or when baked into treats like coconut cake and coconut flan.