- 1 750ml bottle rosé
- 2-3 cups frozen mango chunks
- 1 cup coconut milk
- ¼ cup honey
- The night before you want to make you frosé, pour the rosé into ice cube trays and freeze.
- Add rosé ice cubes to blender, along with mango chunks, coconut milk and honey. Blend until completely smooth.
- I like to start with 2 cups of mango, but generally add a bit more for consistency.
- Taste and add more honey if needed. You can also add more coconut milk if you want a creamier drink!