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Coconut mango frosé + welcome to Rosé Week 2019!

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 1x



  • 1 750ml bottle rosé
  • 2-3 cups frozen mango chunks
  • 1 cup coconut milk
  • ¼ cup honey


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