Exotic and delicious, this iced tropical fruit coffee is sweetly refreshing and wholly satisfying.
capsules of Grand Cru Capriccio or Decaffeinato
small, very ripe mango or 120 ml ready_prepared mango coulis
teaspoons (6 g) of white caster sugar
small Recipe glasses (4 x 110ml)
Prepare the coffee, mix it with the sugar in a bowl and leave to cool Peel the mango and reduce the flesh to a smooth puree using a blender Set aside about 120 ml (1/2 cup) puree Pour half of the coffee and half of the mango puree into a shaker along with 4 crushed ice cubes and shake vigorously Serve in 2 small, chilled glasses, adding another ice cube to each Repeat the previous steps with the remainder of the ingredients