Mango & Pineapple Ice Coffee Latte Recipe

Brew or prepare concentrate

Brew 1 cup of strong coffee (use double-strength drip or espresso) and let it cool to room temperature, or use 1 cup of cold brew concentrate. If you want extra coffee punch, dissolve 1 tsp instant espresso powder into the warm coffee before cooling.

Once cooled, place coffee in the refrigerator or an ice bath to chill while you prepare the fruit puree.

Make fruit puree

In a blender combine 1 cup chopped mango, 1 cup chopped pineapple, 2 tbs granulated sugar or simple syrup, and 1 tsp fresh lime juice. Blend on high until completely smooth, about 30–45 seconds. Taste and adjust sweetness: add up to 1 more tablespoon sugar/simple syrup if needed.

If you prefer a thinner consistency for easier layering, stir in 1–2 tbs cold water. For a chunkier texture, pulse briefly instead of blending smooth.

Transfer puree to a container and chill briefly (5–10 minutes) if very warm from blending.

Prepare milk

In a measuring cup or small pitcher, combine 1 cup milk (or milk alternative) with 1 tbs vanilla syrup OR 1/4 tsp vanilla extract plus 1 tbs honey. Stir until combined. If you like a frothier texture, shake the milk vigorously in a jar for 20 seconds or froth with a milk frother.

Assemble the drink

Fill a 16-ounce glass with 1.5 cups ice. Spoon 3–4 tablespoons of mango-pineapple puree into the bottom of the glass (adjust to taste). Slowly pour the chilled coffee over the puree until glass is about two-thirds full (about 3/4 cup). Slowly top with the prepared milk so the layers remain visually distinct. If you prefer fully mixed, stir gently to combine.

Taste and sweeten if needed: add extra vanilla syrup, honey, or simple syrup to taste and stir.

Garnish with a slice of mango or pineapple on the rim and a few mint leaves. Optional: drizzle 1 tsp of leftover fruit puree on top for extra flavor and color.

Serve immediately with a wide straw so fruit puree can be sipped along with the coffee.