Ingredients:
•1 scoop of Base Big Train Mango
•3 oz of Davinci Gourmet Coconut Syrup
•2 oz of milk
•Heavy glass of ice
•Shredded Coconut
Preparation:
Add the mango base, milk, coconut syrup, and ice to the blender and blend.
For the glass where it will be presented, frost with a little pulverized coconut.
Once we have the frappe made, add grated coconut and mix it manually.
Serve in the previously frosted glass and decorate with some flowers.
