We just returned from a week in the Caribbean and are in high detox mode. This week's plan: no drinks at lunch. Not too hard, right? As of today, Day Two, we haven't fallen off the wagon yet.

About midway through our week on the island, I got sick of piña coladas. I know, poor me. So I asked Oxford, the friendly fellow behind the bar if he wouldn't mind swapping out the pineapple for mango.

No problem, mon. He hung a wedge of pineapple off the side, just for nostalgia.

Here in the states, if you don't want to bother tracking down a ripe mango, and slicing it, mango cubes can be procured at Trader Joe's. As for the cream of coconut, that's the sickly sweet stuff most often found in the blue Coco Lopez can.

Mango Colada
serves 4

1/2 cup unsweetened mango juice or nectar
1 cup ripe mango cubes, fresh or frozen
Juice of one lime (about 2 tablespoons)
3 ounces (1/3 cup) cream of coconut
1/2 cup rum
1 cup crushed ice (or 1/2 cup if using frozen mango)

Combine all ingredients in a blender and blend until smooth and thick. Serve in tall glasses and with a straw.