Vietnamese Mango Coffee

Instructions

1. Prepare the coffee
   Brew the Vietnamese coffee using a traditional phin filter or your preferred method. Place the ground coffee in the filter, add hot water, and allow it to slowly drip into a glass containing 1 tablespoon of condensed milk. Stir well to combine and set aside to cool completely.
2. Make the mango puree
   Place the diced mango in a blender along with 1 tablespoon of condensed milk and vanilla extract. Blend until smooth and creamy. If the mango isn't sweet enough, add the optional sugar and blend again. If using coconut milk, add it now for extra creaminess.
3. Chill the components
   Place both the coffee mixture and mango puree in the refrigerator for about 10 minutes to chill. You can also prepare these components ahead of time and keep refrigerated until ready to serve.
4. Assemble the drink
   Fill two tall glasses with ice cubes. Pour half of the mango puree into each glass. Slowly pour the chilled coffee over the back of a spoon onto the mango layer, creating distinct layers. Add an additional drizzle of condensed milk on top.
5. Garnish and serve
   Top each glass with a small slice of mango and a few mint leaves for garnish. Serve immediately with a long spoon for stirring the layers together before drinking.