Layered
Mango Lagoon Cooler
A layered mango and coconut cooler with a colourful lagoon-style top — tropical, creamy and made for warm days.
Ingredients
| Ingredient | Amount |
|---|---|
| Ripe Mango — diced | 1/2–3/4 cup (80–120 g) |
| Coconut Milk or Cream | 1/2 cup (120 ml) |
| Blue Curaçao Syrup (non‑alcoholic) or strong butterfly‑pea tea | 1–2 tbsp mixed with 2–3 tbsp water |
| Ice Cubes | 5–6 cubes |
| Sweetener (optional) | To taste |
Method
- Base: Blend coconut milk with 2 ice cubes until silky. Pour into your bottle for the white layer.
- Mango Middle: Add mango, a splash of water or coconut milk, remaining ice, and sweetener (optional). Blend 30–45 sec until smooth and bright; pour gently over the base.
- Lagoon Top: Stir the blue syrup (or cooled butterfly‑pea tea ) with a little water. Slowly pour over the mango layer to float a blue‑green cap.
- Finish: Sprinkle a few coconut shreds, add a paper umbrella, and serve immediately.
Make it your own: Use non-alcoholic blue curaçao syrup or cooled butterfly-pea tea for the blue layer. Pour slowly to keep the colours distinct.
Estimated nutrition
Per serving: 180 calories · Protein 2 g · Carbohydrate 19 g · Fat 11 g.
Approximate values based on the listed ingredient quantities. Optional sweeteners, toppings and add-ins are excluded; exact nutrition varies by brands and substitutions.
Portable blending notes
Add liquid before powders and firmer ingredients where possible. Cut larger pieces down to size, avoid overfilling the bottle, and add a small splash of liquid if the mixture is too thick to circulate.
Serve and enjoy straight away for the best texture.
Want to make recipes like this on the go? Explore the Smothie portable blender range and compare the two models.
For compact blending, add liquid first and cut firmer ingredients into smaller pieces. If the mixture is too thick to circulate, add a small splash of liquid and blend again.
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