Mangolada
If you’re a mango lover, this version of a pina colada is for you. Start with a bag of frozen mango – it not only ensures you’re using ripe mango, it’s easy, convenient, and already cold. Since I’m saving you a step there, I encourage you to skip the can of cream of coconut (i.e. Coco Lopez) and make your own batch at home. The store-bought cans are full of preservatives and chemicals, and a clean version is as easy as warming canned coconut milk and sugar on the stove. It will make more than you need for this recipe, but it will keep in the refrigerator for a week or longer, or can be frozen in ice cube trays… ready for the next batch of cocktails!
Ingredients
- 1 cup full fat coconut milk
- 1 ¾ cup sugar
- ¼ teaspoon salt
- 6 ounces of frozen mango about ¾ cup
- 4 ounces light rum ¼ cup
- 2 ounces dark rum 2 tablespoons
- 4 ounces pineapple juice ¼ cup
- 2-3 cups of ice
Instructions
- Begin by making the cream of coconut. Pour the coconut milk in a medium saucepan with the sugar and salt. Bring to a simmer, and stir to dissolve the sugar. Remove from the heat and allow it to cool completely. I like to do this step ahead of time and put it in the refrigerator so it’s cold when I start making the drink. To cool it off quickly, pour it into a bowl and place that bowl to rest in a larger bowl filled with ice water, stirring frequently.
- Add 4 ounces (½ cup) of the coconut milk mixture to a blender, and add both rums, the mango, pineapple juice and two cups of ice. Blend until it is slushy, and taste. Depending on the size of your ice cubes, you may need to add another handful. Taste, and if you like your drinks sweeter, add up to another ¼ cup of the cream of coconut.
- To serve, pour into 4 glasses right away.
Notes
To make this non-alcoholic, leave out the rum, increase the mango to 10 ounces and double the pineapple juice.
Tried this recipe?Let us know how it was!
