Mango-Raspberry Vegan Shake
CHOW Food Team
Street carts selling slices of juicy mango, papaya, and coconut can be seen all over Mexico. This dairy-free shake made with mango sorbet, raspberries, and coconut could also be known as the Mexican Street Fruit Shake.
This recipe was featured as part of our Milk Shakes photo gallery.
- 1 pint mango sorbet
- 1/2 cup soy milk
- 1/2 cup fresh raspberries
- 1/4 cup toasted, sweetened coconut flakes
1Combine the sorbet and soy milk in a blender or a food processor fitted with a blade attachment. Pulse 8 to 10 times or until mostly smooth.
2Add the raspberries and coconut and pulse 4 to 5 times more to combine. Pour into a chilled pint glass and serve.
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