Coco-Mango Creamsicle
by Jessica Switaj
Ingredients
- 2 oz. Mango Shotta
- 1/2 oz. Aperol
- 1 oz Mango Nectar
- 1/2 oz Cream of Coconut
- Small scoop Vanilla Ice Cream
Preparation
- Combine Mango Shotta, Aperol, mango nectar and cream of coconut in a cocktail shaker with ice.
- Shake until chilled and frothy.
- Strain into a rocks glass full of ice.
- Top with a small scoop of vanilla ice cream.
- Garnish with a slice of ripe mango and a sprig of mint.
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