Let Me Tell You About This Milkshake (and That One Time I Spilled It Everywhere)
Okay, so the first time I tried to make a mango coconut float milkshake, I thought, “How hard can it be?” Spoiler: it wasn’t hard, but boy did I manage to slosh half of it on the counter. My dog was thrilled. But honestly, that’s kind of the vibe of summer for me—sticky, a bit chaotic, and full of things that probably shouldn’t work together but somehow do. If you’ve got a ripe mango and a can of coconut milk, you’re basically halfway to a tropical holiday. Oh, and if you end up licking the blender, well, you’re in good company (not that I’ve done that… recently).
Why I Keep Making This (Besides It Disappearing Fast)
I make this whenever it’s so hot you could fry an egg on the pavement, or when I’ve forgotten to buy dessert for the kids’ sleepover (which happens more than I care to admit). My family absolutely loses their minds for this float, mostly because it’s creamy and tropical and, I don’t know, just a little bit out of the ordinary. Plus, if you toss a scoop of vanilla ice cream on top—chef’s kiss. Once, I tried making it with underripe mangoes and it was… not great. Lesson learned: only sweet, juicy mangoes allowed.
Here’s What You’ll Need (And What You Can Get Away With)
- 1 large ripe mango (I sometimes use frozen, but honestly, fresh is better. In a pinch, canned works if you rinse it.)
- 1 cup coconut milk (the full-fat canned stuff is best, but I’ve used the carton kind and it’s fine; my grandmother swears by Chaokoh brand, but I just grab whatever’s on sale)
- 2 scoops vanilla ice cream (store-bought, or mango if you’re feeling wild; coconut ice cream also rocks)
- 1 to 2 tablespoons sweetened condensed milk (optional, but I like it sweet—honey works too, or even a glug of maple syrup if you’re in Canada. Or just skip it.)
- A big handful of ice cubes
- Club soda or lemon-lime soda, cold (for the float bit—Sprite works, but so does anything fizzy; I once used ginger ale and it wasn’t half bad!)
- Fresh mint leaves or shredded coconut (for topping, totally optional, but pretty!)
How I Throw It Together (No Stress, Promise)
- Peel & Chop Mango: Peel your mango, chop it up, and chuck it in the blender. If you’re using frozen, just toss them in. I like to sneak a piece at this stage. Can’t help myself.
- Add the Good Stuff: Dump in the coconut milk, a scoop and a half of the ice cream (save the rest for that float moment!), and a spoonful of condensed milk if you like things sweet. Add a handful of ice cubes. Oh, and don’t worry if it looks a bit separated—that’s normal until you blend it.
- Blend: Blitz everything until smooth-ish. Actually, I find it works better if you start slow, then ramp up the speed (otherwise, you get that weird blender cough, you know?).
- Build Your Float: Pour the mango coconut shake into tall glasses, leaving some room at the top. Plop the last bit of ice cream on top. Now, here’s the fun part: slowly pour the cold soda over it. It’ll fizz up dramatically—don’t freak out, it settles. Or, if it overflows, grab a straw and slurp up the mess like I do.
- Finishing Touches: Sprinkle with mint, a pinch of coconut, or just leave it naked and gorgeous. Grab a long spoon and a fat straw (or just a regular spoon if you’re like me and can never find the right size).
Stuff I Learned (Sometimes The Hard Way)
- If you blend the soda in, it goes flat and weird. Trust me, just pour it over at the end.
- Warm mangoes make the shake taste oddly cooked—use chilled fruit or add extra ice if you forgot.
- If your coconut milk has those chunky bits, just whisk it a bit first. Or don’t, it blends out mostly.
Variations & My Experiments (Including One Oops)
- I tried adding a splash of lime juice once—actually, it brightens everything up, but don’t overdo it or it’s too tart.
- Once, I used coconut water instead of coconut milk. It was fine, but not creamy. Wouldn’t do it again unless I’m out of milk.
- For a boozy twist: try a shot of coconut rum (adults only, obviously). It was a hit at my cousin’s BBQ.
What You’ll Need (Or Not, Honestly)
You’ll want a blender—any kind will do. I used a stick blender once in a large mug; it was messy but worked in a pinch. If you don’t have an ice cream scoop, just use a big spoon. No fancy glassware needed, though the tall ones do look nice for photos (which I always forget to take until the drink’s half gone…)
How to Store (But It Never Lasts Long Around Here)
If by some miracle you have leftovers, keep the shake part in a sealed jar in the fridge. The fizz goes flat, and the ice cream melts, but it’s still pretty tasty the next morning (maybe even better, but I’m a weirdo). Just give it a good shake before serving. But let’s be real, it rarely lasts more than a day before someone finds it.
How I Like to Serve It (And What My Crew Thinks)
I love serving these with a little umbrella and a wedge of lime, like we’re at a beach bar not my backyard. My kids insist on extra ice cream on top. Sometimes, if I’m feeling lazy, I just pour everything over crushed ice and call it a day. Oh, and if you want to get fancy, toast the coconut topping—it’s worth the extra minute.
Real-Life Pro Tips (Or, Mistakes I’ve Made So You Don’t Have To)
- Don’t rush the blending—if you leave big mango chunks, the straw gets clogged and that’s just annoying.
- I once used diet soda thinking it’d be lighter; instead, it tasted strangely bitter. Just use the full sugar version (or sparkling water if you must, but it’s less fun).
- If you want those nicely layered floats for Instagram, pour the soda in slowly and don’t let the ice cream melt first. Actually, I usually forget and it all mixes together, but still tastes awesome.
Some FAQs I Actually Get Asked (Or Texted Late at Night)
- Can I make it dairy-free? Yep! Use coconut ice cream or even just skip the ice cream entirely. It’s still super creamy with coconut milk.
- What if mangoes aren’t in season? Frozen mango chunks totally work. Canned in juice is okay, just drain well.
- Is there a way to make it less sweet? Sure. Just skip the condensed milk or use plain yogurt instead of ice cream. Or try homemade coconut milk for a lighter touch.
- Do I need a blender? Well… it helps. But you can mash everything up with a fork and some elbow grease if you’re desperate. Won’t be silky, but still tasty.
- Can I prep it ahead? Kind of. Blend the shake part and chill, but float stuff (soda and ice cream) should be added right before serving so it’s fizzy and fun.
- Where did you get the idea? I was inspired by a street vendor in Manila (shoutout to this Filipino mango float), then just sort of made it lazier.
Anyway, that’s the long and short of my SUMMER MANGO COCONUT FLOAT MILKSHAKE. Don’t be afraid to get a little messy—summer’s too short for perfect kitchens. If you try it, let me know if your family actually lets it last till the next day. Or if your dog gets a taste (again).
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1 cup coconut milk (chilled)
- 1 cup vanilla ice cream
- 1/2 cup cold milk
- 1 tablespoon honey or sugar (optional, to taste)
- 1 cup lemon-lime soda (chilled)
- Ice cubes as needed
- Fresh mint leaves and mango slices for garnish
Instructions
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1In a blender, combine diced mangoes, coconut milk, vanilla ice cream, cold milk, and honey or sugar if using.
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2Blend until smooth and creamy. Add ice cubes and blend again until frothy.
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3Pour the mango coconut mixture evenly into 4 tall glasses, filling each about two-thirds full.
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4Slowly top each glass with chilled lemon-lime soda to create a float effect.
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5Garnish with fresh mint leaves and mango slices. Serve immediately with a straw and spoon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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