Coconut Mango Frappe – A Thai Keto Delight

Allergens

Tree Nuts (macadamia nuts)

Ingredients

• 1. 2 cups fresh or frozen mango chunks 2. 1 cup full
• fat coconut milk 3. 1/4 cup unsweetened almond milk 4. 2 tablespoons granulated stevia or erythritol 5. 1 teaspoon pure vanilla extract 6. A pinch of sea salt 7. Optional: 1/4 cup chopped macadamia nuts or shredded coconut for garnish

Instructions

1. In a blender, combine the mango chunks, full fat coconut milk, almond milk, stevia or erythritol, vanilla extract, and sea salt. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed.
3. Pour the frappe into a glass and garnish with chopped macadamia nuts or shredded coconut, if desired.

Chef’s Insight

The key to a perfect coconut mango frappe is using ripe, sweet mangoes and a balance of coconut milk for richness and almond milk for a lighter touch.

Notes

If using fresh mangoes, make sure they're ripe and sweet. The choice of milk can be adjusted based on dietary preferences or restrictions.