- Blend all mango puree ingredients together on high speed, until completely smooth. Pour into a container and refrigerate.
- Blend all coconut puree ingredients together on medium high for 20-30, until just smooth. Do not overblend or the coconut cream could separate.
- Grab two glasses. Fill them halfway with mango puree. Top with coconut puree. Serve immediately.
Recipe submitted by Amanda Paa, Heartbeet Kitchen.