I once went to the Caribbean and actually got sick of Piña Coladas. It happens to the best of us. Midway through the vacation, I asked my bartender to switch it up a bit and it turns out that the same drink made with mango is just as good, if not better. The bartender kept the pineapple slice garnish as a nostalgic nod to our journey together through a week of seaside cocktails.
If you don't want to bother tracking down a ripe mango and slicing it, use frozen mango. Cream of coconut is the sickly sweet stuff most often found in the blue Coco Lopez can. For a lighter version, you can use light coconut milk, or lighter yet, coconut water.
Of course, this is the ideal kind of cocktail to make non-alcoholic if that's the sort of thing you're looking for.
1/2 cup unsweetened mango juice or nectar
1/2 cup ripe mango cubes, fresh or frozen
1/2 cup crushed ice (or 1/4 cup if using frozen mango)
1/4 cup cream of coconut, coconut milk, or coconut water
1 tablespoon freshly squeezed lime juice (from about 1/2 lime)
1/4 cup white rum, optional
Combine all ingredients in a blender and blend until smooth and thick. Serve in tall glasses.
This recipe has been updated. First published July 2008.