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Pineapple Mango Colada Sangria

Pineapple Mango Colada Sangria

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Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: cream of coconut, Malibu coconut rum, Mango Colada, maraschino cherries, pineapple, pineapple cocktails, pineapple juice, pineapple juice cocktails, white wine
Servings: 6
Author: Paul Kushner

Equipment

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

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.

Notes

Pro Tips

  • Use chilled ingredients to keep the sangria refreshing without watering it down.
  • For extra mango flavor, stir a few mango chunks into the pitcher.
  • Make ahead and store in the fridge for up to 24 hours (add the fizzy topping just before serving).
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