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Mango Coconut Layered Mocktail

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  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x



Makes four large glasses.

For the Berry Mango layer (bottom layer):

2 cups sparkling water (flavored waters will work like strawberry or raspberry)

1 cup fresh strawberries, sliced

1 cups frozen mango, sliced

1 cup frozen pineapple

2 cups ice cubes or crushed ice

juice of 1 medium lemon (about 2 tablespoons)

For the Tampico layer (middle layer):

21/2 cups ice cubes or crushed ice

2 cups Tampico (original flavor)

For the Coconut Pineapple layer (top layer):

2 cups coconut water, plain

2 cups frozen pineapple chunks

1 cup coconut cream (available in the Hispanic foods section of the grocery store)


1.  Blend the Berry Mango layer first.

Combine all the ingredients in the blender–I like to put the ice and frozen fruit in first, then add the other ingredients on top.  Blend on medium until all ice and frozen fruit is crushed and the drink takes on a slushie texture.

Use a large spoon to carefully scoop out the fruity slush and divide it evenly between the four glasses,

2.  Rinse out the blender. Add the ice and Tampico for the middle layer of your slush. Blend until all ice is crushed.  If necessary, add a little extra ice until you achieve the desired consistency.

Spoon this layer carefully on top of the Berry Mango layer.

3.  Rinse out the blender a second time.  Add the Coconut Pineapple slush ingredients to the blender.

Blend the Coconut Pineapple ingredients until slushy.  Use a spoon again to layer the slush on top of the other two layers, filling the glasses to the top.  

4. Serve your layered mango coconut mocktails immediately,.