Mango Colada

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 a non-alcoholic drink if that’s the sort of thing you’re looking for.