- Serves: 2-4 servings
- Prep Time: 5 minutes
- 2-3 ripe Ataulfo Mangos, peeled/pitted & roughly diced
- 1/2 oz. Honey
- 1 oz. Pineapple Juice
- 1 1/2 c. Coconut Milk
- 1 c. Crushed Ice
- Pineapple Wedges (to garnish)
Add all ingredients to a blender and puree until smooth. For a less-icy version, freeze chopped mango for 3 to 4 hours beforehand and omit ice.
To serve, pour into tall glasses, and garnish with a fresh pineapple wedge.