Passion fruit is the sharp accent

Mango gives this shake its soft, thick body, while passion fruit brings a concentrated tart aroma. Two fruits are enough to make a clear difference without turning the drink into a sour purée. Their yield varies, so taste the strained juice before adding every last drop if the fruit is unusually sharp.

Straining is a texture choice, not a requirement for flavour. Passion-fruit seeds are edible, but they remain crunchy and can be distracting in a creamy drink. Keeping a small amount for the top gives a visual clue to the ingredients without putting seeds throughout every sip.

Let the mango set the body

Ripe mango blends easily and provides more thickness than mango juice. Use the flesh weight after removing the skin and stone. A firm, fibrous mango can leave threads in the finished shake, so choose fruit suitable for eating ripe rather than a green mango intended for savoury dishes.

The coconut drink should be a pourable milk alternative, not full-fat tinned coconut milk. Ice cream already supplies richness and sweetness. Check that the frozen dessert is dairy-free and appropriate for any allergies, including label warnings about cross-contact. Once it is added, blend only briefly so the shake stays cold and retains some structure.

What you'll need

200 g ripe mango flesh, chilled
Pulp of 2 passion fruits
160 ml unsweetened coconut drink
100 g dairy-free vanilla ice cream
1 tsp lime juice

Let's make it

Scoop the passion-fruit pulp into a small sieve set over a bowl. Press gently to collect the juice, reserving a teaspoon of seeds only if you want them as a garnish.
Blend mango flesh with coconut drink and the strained passion-fruit juice until smooth.
Add dairy-free ice cream and lime juice, then blend briefly. Taste before adding any sweetener.
Divide into two glasses and, if desired, spoon the reserved passion-fruit seeds over the surface immediately before serving.

Make it your own

Unsweetened oat drink can replace coconut drink for a less tropical base, with a changed allergen profile.

Use dairy-free coconut ice cream instead of vanilla if you want coconut to be more prominent.

Keeping it fresh

Serve immediately. Prepared mango and strained passion-fruit juice can be covered separately and refrigerated at 5°C or below for up to 24 hours before blending. Follow all product storage labels.