Portable Bliss • Tropical Lagoon
Mango Lagoon Cooler
A layered, beach‑bar looker: creamy coconut base, juicy mango middle, and a bright blue top — made for your portable blender.
Mango + coconut give the lush flavor; crushed ice keeps it frosty; a touch of blue syrup (or butterfly‑pea tea) creates the lagoon effect.
The “Mango Lagoon Cooler”
We’ll build it in three quick layers to match your photo.
Here’s what you’ll need:
| Ingredient | Estimated Amount | Notes |
|---|---|---|
| Ripe Mango — diced | 1/2–3/4 cup (80–120 g) | Sweet, ripe mango makes it pop. |
| Coconut Milk or Cream | 1/2 cup (120 ml) | For the creamy white base. |
| Blue Curaçao Syrup (non‑alcoholic) or strong butterfly‑pea tea | 1–2 tbsp mixed with 2–3 tbsp water | Gives the ocean‑blue top. (If using the liqueur from the photo, keep it minimal.) |
| Ice Cubes | 5–6 cubes | Crushed or small cubes blend fastest. |
| Sweetener (optional) | To taste | Honey/agave if your mango isn’t super sweet. |
Let’s Get Layering!
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Base: Blend coconut milk with 2 ice cubes until silky. Pour into your bottle for the white layer.
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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.
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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.
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Finish: Sprinkle a few coconut shreds, add a paper umbrella, and serve immediately.
Voila! A tropic‑cool Mango Lagoon Cooler that looks like vacation and tastes like mango‑coconut bliss.
Why You’ll Love It:
🥭 Mango Glow
— Sunny, juicy flavor.
— Sunny, juicy flavor.
🥥 Creamy Base
— Coconut adds lush body.
— Coconut adds lush body.
🌊 Show‑stopping Layers
— Easy three‑step color gradient.
— Easy three‑step color gradient.
❄️ Ice‑Cold
— Built for hot days.
— Built for hot days.
Tip: Butterfly‑pea tea turns more teal/green when it meets acidic mango — a fun color trick for photos.