The Mango Colada swaps some of the pineapple for mango. White rum, coconut cream, tropical fruit – creamy, sweet, but with lime to prevent the drink from tasting like sunscreen. In the shaker or blender, a thick, ice-cold mass forms that slowly thaws in the glass.
And this is what you need for the Mango Colada
4 cl white rum
5 cl pineapple juice
4 cl mango purée
3 cl coconut cream
1 cl lime juice
Garnish: mango and pineapple
What matters
Don’t skip the lime. Coconut and mango need acidity, otherwise the drink turns bland. Canned mango purée is often already sweetened – in that case, you can reduce the coconut cream slightly. Fresh mango works too, but needs to be puréed with a little water or juice, otherwise the texture becomes too thick. If you blend instead of shaking, do so briefly on low speed – blending too long makes the drink watery.
Variations
- Mango Colada with dark rum float — pour 1 cl dark rum on top, do not stir. The base drink remains light.
- Frozen Mango Colada — blend all ingredients with plenty of crushed ice on high speed until a smooth, icy mass forms.
- Mango Colada with passion fruit — add 1 cl passion fruit juice or purée, increases acidity and adds depth.
Frequently asked questions
With dark rum?
A float of dark rum on top works. Keep the base drink light, otherwise the color turns brown instead of yellow.
Can I use coconut milk instead of coconut cream?
It works, but the drink will be thinner and less creamy. Coconut cream has more fat and creates the typical Colada texture.
How much ice when blending?
About a handful of crushed ice per drink. Too much dilutes the drink, too little makes it lukewarm.
