Recipe: Mango Colada

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(Image credit: Sara Kate Gillingham)

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.

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(Image credit: Sara Kate Gillingham)
32 Ratings

Mango Colada

Serves2

Ingredients

  • 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

Instructions

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

Recipe Notes

This recipe has been updated. First published July 2008.

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