Prep time: 10 minutes | Servings: 2

Ingredients

The Base:

  • 2 cups frozen mango chunks

  • 1 cup frozen pineapple chunks

  • 1 ½ cups whole milk (or coconut milk for a tropical twist)

  • 2 scoops premium vanilla bean ice cream

  • 1 tbsp honey or agave nectar (optional)

The “Cloud” Layers & Garnish:

  • ½ cup sweetened condensed milk (for the glass drip)

  • 1 cup fresh pineapple, diced into small uniform cubes

  • Whipped cream (plenty of it!)

  • Yellow sprinkles or crushed lemon wafers

  • 2 fresh pineapple wedges

Instructions

1. Prepare the Glassware To get that “dripping” aesthetic shown in the image, take two chilled tall glasses. Use a spoon to drizzle sweetened condensed milk around the inside rim, letting it slowly slide down the sides. Place the glasses in the freezer for 5 minutes to set the drips.

2. Create the Mosaic Layer Drop a handful of the freshly diced pineapple cubes into the bottom of each glass. These will provide a nice textural contrast and create that beautiful “checkered” look through the glass once the shake is poured.

3. Blend the Tropical Base In a high-speed blender, combine the frozen mango, frozen pineapple, milk, and vanilla ice cream. Blend on high until the mixture is thick, velvety, and completely smooth. If the mixture is too thick to pour, add a splash more milk; if it’s too thin, add a few more frozen mango chunks.

4. Assemble the Shake Slowly pour the blended mixture into your prepared glasses. The thick shake will hold the condensed milk drips and the fruit cubes in place. Fill to about half an inch below the rim.

5. The Topping Pipe a generous, tall swirl of whipped cream on top of each shake. Dust the cream with yellow sprinkles or crushed wafers to mimic the golden glow of the fruit. Finish by sliding a pineapple wedge onto the rim and adding a straw.