Paul Kushner
The Mango Colada is a tropical frozen cocktail that blends the creamy richness of a piña colada with the bright sweetness of mango. Frozen pineapple and mango chunks provide natural texture and bold flavor, while cream of coconut and coconut milk add a smooth, lush body. Finished with a splash of pineapple juice and white rum, this cocktail is both cooling and satisfying. It’s an easy go-to for beach days, summer parties, or anytime you want something icy, fruity, and refreshing.
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Tasting Notes
The Mango Colada offers a creamy, tropical flavor profile with a refreshing balance between sweet mango and bright pineapple. The cream of coconut and coconut milk give the drink a smooth texture that coats the palate without feeling heavy. The white rum is subtle, adding a mellow warmth that lingers softly after each sip. The natural fruit flavors shine through, with a touch of tanginess from the pineapple that keeps the drink from becoming overly sweet. Garnished with a mango slice and pineapple fronds, this frozen cocktail brings a sunny, relaxed feel to any occasion.
Equipment and Glassware
To make a Mango Colada, you’ll need a blender strong enough to handle frozen fruit without watering down the drink. A jigger will help measure your spirits and mixers precisely. A rubber spatula can help transfer every last bit of the creamy blend into your glass. For presentation, serve the Mango Colada in a hurricane glass or a tall tulip glass to showcase its thick, vibrant texture. A long spoon or reusable straw is optional but appreciated for sipping or stirring. Don’t forget a sharp knife for slicing the garnish and prepping the fruit.
Ingredients
- ⅔ cup frozen pineapple chunks
- ½ cup frozen mango chunks
- 2 oz pineapple juice
- 1.25 oz cream of coconut
- 1 oz white rum
- 0.75 oz coconut milk
- Garnish: mango slice and pineapple fronds
Instructions
- Add the frozen pineapple, frozen mango, pineapple juice, cream of coconut, white rum, and coconut milk to a blender.
- Blend until smooth and thick.
- Pour into a chilled hurricane glass.
- Garnish with a fresh mango slice and pineapple fronds.
Pro Tips
- Use ripe, pre-frozen fruit for stronger tropical flavor and ideal texture.
- If the drink is too thick, add a splash of pineapple juice to adjust.
- Chill your serving glass ahead of time to keep the drink cold longer.
- Choose a quality cream of coconut (like Coco López) for smooth consistency.
- Blend in short bursts to avoid over-warming the frozen ingredients.
- Add crushed ice only if the mixture needs additional thickness.
- Double the batch to serve two in one go this recipe scales easily.
- Garnish just before serving to keep the presentation fresh.
When to Serve
The Mango Colada is a great choice for summer get-togethers, backyard lounging, or beach-themed gatherings. It’s a laid-back drink that works well for pool parties, weekend brunches, or any sunny afternoon where a frozen cocktail is welcome. Serve it when you’re looking to cool off and enjoy something rich in flavor but easy to drink. It also fits right into a tropical cocktail menu or can be offered as a fun alternative to a piña colada or frozen daiquiri.
Which Liquor Brands to Choose
- Bacardi Superior
- Flor de Caña Extra Dry
- Don Q Cristal
- Cruzan Aged Light Rum
- Havana Club 3 Años
Similar Cocktails
Equipment
Ingredients
- ⅔ cup frozen pineapple chunks
- ½ cup frozen mango chunks
- 2 oz pineapple juice
- 1.25 oz cream of coconut
- 1 oz white rum
- 0.75 oz coconut milk
- Garnish: mango slice and pineapple fronds
Instructions
- Add the frozen pineapple, frozen mango, pineapple juice, cream of coconut, white rum, and coconut milk to a blender.
- Blend until smooth and thick.
- Pour into a chilled hurricane glass.
- Garnish with a fresh mango slice and pineapple fronds.
Notes
Pro Tips
- Use frozen fruit instead of ice to avoid dilution and keep the texture creamy.
- Adjust the coconut milk for a thinner or richer consistency.
- For a boozier version, add an extra ½ oz of rum or float dark rum on top.
