Cocktail Recipe | Mango and Coconut Colada

By CSL Staff
July 27, 2015



K&S Media.

Like piña colada? Our version is more for those who like dancing in the sun than dancing in the rain!

Serves 4.

Combine 16 ounces (480 ml) rum, 8 ounces (240 ml) spiced rum, 32 ounces cream of coconut (960 ml), 20 ounces pineapple juice, and ½ ounce (15 ml) lime juice, in a blender.  Blend until smooth and thick, about 1 minute.  Add ½ cup (125 ml) crushed ice, and blend until ice is soft and grainy. Pour half of the mixture into the bottom half of serving glasses setting aside the other half of the mixture. To the reserved mixture add 2 cups (500 ml) frozen ripe mango cubes blending until soft and grainy.  Pour this mango colada mixture over the coconut colada layer in each glass.

Garnish with a ribbon of orange rind and cherry.

This original article first appeared in City Style and Living Summer 2014 issue.