Two Mango Coffee Recipes to Savor This Summer

Nothing tastes like summer as much as a ripe, juicy mango. Sweet and tangy, more than 500 varieties of mango grow across the Hawaiian Islands, making it a popular ingredient in summertime pies, cakes, breads, chutneys, and preserves. 

Our Paradise Mango Twist coffee is an ode to the mouthwatering flavor of this tropical fruit that is unexpected, refreshing, and delicious. We combine our 100% Hawaiian coffee with a hint of juicy mango, vanilla, and chocolate to make a tropical treat you can't beat. 

Paradise Mango Twist is a seasonal flavor that won't last long. Get it before the last of our summer stash is gone, and enjoy it with our recipes for a blended Paradise Mango Twist coffee with Passion Fruit (Lilikoi) Sweet Cream and Mango Bread with Macadamia Crumble. 

Blended Paradise Mango Twist Coffee with Passion Fruit Cream 

Tropical coffee meets juicy fruit flavor in this tasty, blended coffee recipe! 

Ingredients

• 2 cups ice cubes
• 1 cup Paradise Mango Twist Coffee, brewed strong or prepared as espresso and brought to room temperature
• ¼ cup whole milk + 2 tablespoons heavy whipping cream
• 1 teaspoon passion fruit (lilikoi) syrup
• Additional sweetener to taste 

Instructions

1. Brew one cup of Paradise Mango Twist using your preferred method. Set aside and let the coffee cool to room temperature.
2. While the coffee cools, combine the milk, cream, and passion fruit syrup in a small bowl and whip it into a light foam with a hand blender or frother.
3. Combine two cups of ice and brewed coffee in a blender and blend on high speed until the coffee and ice are smooth and creamy. 
4. Pour blended coffee into a tall glass, top with passion fruit cream, and enjoy! 

Mango Bread with Macadamia Crumble

Crumb-topped coffee cake is an obvious choice for pairing with a fresh cup of coffee. This mango bread recipe adds tart, juicy fruit, and warming spices to compliment Paradise Mango Twist's pleasantly sweet and sour notes. 

Cake Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 2 tablespoons melted butter, room temperature
• 1/2 cup milk
• 1/2 cup sour cream
• ½ teaspoon vanilla extract
• 2 eggs
• 1 cup chopped ripe mango 

 Crumb Topping Ingredients

• 1/3 cup all-purpose flour
• 1/3 brown sugar, packed
• 1/3 cup rolled oats
• 1/3 cup chopped macadamia nuts
• 1 teaspoon ground cinnamon
• 1/4 cup cold butter, cut into small pieces

 Instructions

1. Prepare the crumb topping. Combine flour, sugar, rolled oats, macadamia nuts, and cinnamon in a small bowl. Cut in the cold pieces of butter with a fork or pastry cutter until crumb forms and then set aside. 
2. Preheat your oven to 350 degrees Fahrenheit and prepare 9x5 inch loaf pan  with a thin layer of butter and parchment paper. 
3. Start the cake preparation by combining the flour, baking powder, and salt in a large bowl. 
4. In another bowl, beat the eggs, granulated sugar, and vanilla until smooth and creamy. 
5. Next, add the sour cream, milk, and melted butter to the sugar and eggs mixture. 
6. Combine the wet and dry ingredients in the large mixing bowl and gently stir until everything is combined. Do not over mix.
7. Fold the chopped mango into the combined cake batter and pour it into the prepared baking dish. 
8. Top the cake with the prepared crumble and then bake the cake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.  

Enjoy a slice of mango bread with a blended Paradise Mango Twist coffee for a true taste of paradise!