Hang on to Summer with Paradise Mango Coffee

Even though the new school year is getting underway, and fall is around the corner, we're not quite ready to see summer go. If you're feeling the same way, savor the last leg of summer with a taste of aloha. Our Paradise Mango Twist coffee is an unexpected and delightful combination of our 100% Hawaiian coffee and a hint of juicy mango, vanilla, and chocolate. It is refreshing, unique, and only available seasonally. Get it now before the last of our summer stash is gone! Not sure how to brew or bake with Paradise Mango Twist? We have you covered. Try one of these mango coffee recipes to taste paradise and squeeze the most out of summer!

Paradise Mango Coffee Cold Brew

Cold brew is coffee made by steeping coarse ground coffee beans in cold water for 12-16 hours. Because of the increased steeping time, cold brew coffee is generally described as smooth, mellow, and low in acid. However, cold brew coffee is also highly concentrated and best enjoyed over ice with milk, water, or other additions to dilute. Even though it takes more time to prepare cold brew coffee, the resulting concentrate is easy to keep in the refrigerator for quick cold coffee drinks and recipes – it is an excellent addition to baked goods and desserts! One of the best things about cold brew coffee is that you don't need fancy equipment or precision to make a delicious batch at home. We recommend starting with a ratio of approximately 3/4-cup coarse ground coffee for every 25 ounces (about 3 cups) of cold, filtered water. Here is everything you need to make the perfect big batch pitcher of cold brew at home. Ingredients

• One pitcher
• 2 cups coarse ground Paradise Mango Twist 100% Kauai Coffee
• 8 cups cold, filtered water

Preparation

1. Add 2 cups of coarse ground coffee to the pitcher.
2. Slowly pour 8 cups of filtered water over the grounds.
3. Stir the coffee gently until all grounds are saturated.
4. Cover the pitcher and let it sit at room temperature or in the refrigerator for 12-16 hours. The longer your coffee steeps, the more concentrated it will become.
5. After desired steeping time, filter the grounds out of the pitcher and store cold brew coffee in the refrigerator for 7-10 days.

Paradise Mango Coffee Frappe

Nothing says summer quite like a blended frozen coffee. It's a treat that beats the heat and delivers an ideal caffeine boost whenever you need it. This simple recipe uses your prepared Paradise Mango cold brew for a quick pick-me-up!

Ingredients (makes two servings)

• 2 cups Paradise Mango Cold Brew, frozen into ice cubes
• 1 cup milk (dairy or non-dairy alternative)
• Optional: honey, simple syrup, or sweetener of choice
• Optional: Whipped cream or cold foam topping. (Try our lilikoi cold foam recipe here!)

Instructions

1. Place Paradise Mango coffee ice cubes in a blender.
2. Add 1 cup of milk and sweetener of choice.
3. Blend the cold brew coffee ice cubes, milk, and sweetener on high until smooth.
4. Pour Paradise Mango Twist Coffee Frappe into two glasses, top with optional whipped cream or cold foam and enjoy!

Paradise Mango Muffins with Coconut Crumb Topping

Summertime in Hawaii is mango madness. From late May to early October, backyard trees and farmer's markets burst with sweet, golden goodness. According to the National Mango Board, more than 500 varieties of mangoes grow throughout the Hawaiian Islands. During mango season, you'll find no shortage of tart mango pickles, decadent mango sweet bread, pies, cakes, chutneys, and more at markets and roadside stands in Hawaii. Whip up a batch of these Paradise Mango muffins today and enjoy them with a cup of 100% Kauai Coffee Paradise Mango Twist. Summer never tasted so good!

Paradise Mango Coffee Haupia

Haupia is a simple coconut dessert served at luaus, weddings, and celebrations in Hawaii. It is a dense and starchy coconut pudding that can be served on its own or layered into pies, cakes, and ice cream. Haupia gained popularity after World War II but has a long history in Hawaii. It can be made entirely from plants brought to Hawaii by Polynesian voyagers, including niu, also known as coconut, pia, Polynesian arrowroot, and kō, the Hawaiian word for sugar cane.

Ingredients

• 1 can (14 oz) full fat coconut milk
• 1/2 cup Paradise Mango Twist cold brew concentrate (see recipe above)
• 1/4 cup granulated sugar
• 5 tablespoons cornstarch
• Optional: toasted coconut, diced fruit, or melted chocolate

Instructions

1. Lightly grease an 8x8 baking dish with butter or neutral oil.
2. Mix the Paradise Mango cold brew concentrate, sugar, and cornstarch in a small bowl until the sugar is dissolved, and cornstarch is incorporated.
3. In a medium saucepan, heat coconut milk until it starts to simmer.
4. Turn off the heat and pour the coffee, cornstarch, and sugar mixture into the simmering coconut milk and whisk until the mixture thickens.
5. Once the haupia thickens to a pudding-like consistency, transfer the mixture into the greased baking dish and chill in the refrigerator until cold and set.
6. Once chilled, slice the haupia into squares and serve with optional toppings such as diced fruit, toasted coconut, and/or melted chocolate.
7. Optional: To create a layered dessert, repeat steps 1-5 replacing the coffee concentrate with water. This will result in a traditional haupia you can spread on top of the coffee haupia for a layered dessert.

Just like summer, Paradise Mango Twist is almost gone. So, stock up now to keep a little taste of paradise on hand throughout the fall and winter.