Name: Pineapple Mango Colada Sangria
Prep time: 4 min
Ingredients: 8 oz Malibu coconut rum; 12 oz pineapple juice; 2 oz cream of coconut; 1 bottle white wine; Handful of pineapple chunks; Handful of maraschino cherries; BrainPOP Mango Colada (to top); Optional garnish: pineapple wedges or cherry skewer

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The Pineapple Mango Colada Sangria is a tropical mash-up that’s fruity, smooth, and perfect for sharing. It mixes the creamy coconut and pineapple flavors of a classic colada with sweet, juicy mango and chilled white wine. The result is a sangria that’s light and refreshing, with just enough richness to make it feel special. Add some fresh fruit and a splash of rum if you want to turn it up a notch. It’s ideal for summer parties, backyard lounging, or any time you want an easygoing drink that feels like a mini getaway. Inspired by everydaycocktail_

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Tasting Notes

This Pineapple Mango Colada Sangria is tropical, sweet, and super smooth. The Malibu rum and cream of coconut bring that beachy, colada vibe, while pineapple juice adds tang and brightness. Maraschino cherries give it a little pop of color and extra sweetness. The white wine keeps it light, and the BrainPOP Mango Colada topper ties everything together with a fruity finish. Every sip feels like a sunny vacation in a glass—fruity, refreshing, and easy to love.

Equipment and Glassware

You’ll need a large pitcher or drink dispenser, a long spoon for stirring, and a sharp knife for cutting fruit. A jigger helps with measuring the rum and juices. Serve the sangria in stemless wine glasses, mason jars, or whatever feels fun and relaxed. Optional: have a ladle on hand if using a deep pitcher. If you’re serving to a group, chill the pitcher ahead of time or keep it in an ice bucket.

Ingredients

8 oz Malibu coconut rum
12 oz pineapple juice
2 oz cream of coconut
1 bottle white wine
Handful of pineapple chunks
Handful of maraschino cherries
BrainPOP Mango Colada (to top)

Instructions

In a large pitcher, combine Malibu rum, pineapple juice, cream of coconut, and white wine. Stir until well blended.
Stir in pineapple chunks and maraschino cherries.
Refrigerate for at least 1 hour to let the flavors meld.
Pour into glasses filled with ice.
Add a splash of BrainPOP Mango Colada to each glass.
Optional pineapple wedge or cherry skewer for a festive finish.

Pro Tips

Use chilled ingredients so your sangria stays cold without needing too much ice.
Stir the cream of coconut well it can separate in the bottle.
Letting the mix chill for at least an hour helps the fruit soak up flavor.
If you want a lighter version, use less rum or add more white wine.
If it’s too sweet, squeeze in a bit of lime juice. For serving a crowd, double the recipe and prep it in advance.

When to Serve

This Pineapple Mango Colada Sangria is perfect for summer parties, poolside hangouts, or backyard BBQs. It’s fruity and fun, which makes it a great choice for brunch, girls’ night, or casual weekend get-togethers. Because it’s batch-friendly and easy to make ahead, it’s ideal for events where you want to keep drinks simple but still interesting.

Which Liquor Brands to Choose

Malibu is the go-to for coconut rum it’s smooth, light, and easy to mix.
Use a tropical-style white wine like Sauvignon Blanc or a dry Riesling to keep things fruity but not too sweet.
For cream of coconut, Coco Lopez or Real Cream of Coconut work great.
BrainPOP Mango Colada adds that final mango twist—if you don’t have it, a splash of mango nectar or soda can work in a pinch.

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