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–+ servings

Mango Mint Colada Cocktail Recipe

Mango Mint Colada Cocktail Recipe
I use ripe mangoes, fresh mint, and creamy coconut to make a drink that’s sweet, tangy, and just really refreshing. It’s a breeze to make at home and works well for summer hangouts or just a chill evening in.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • For this recipe, I grab a decent blender. It helps get the cocktail nice and smooth.
  • I also use a muddler for the mint leaves to really get that flavor going. If I can’t find my muddler, I just use the back of a spoon—no big deal.
  • A jigger or a small measuring cup helps with the right amounts.
  • I always need a sharp knife and a cutting board for the mango, obviously.
  • If I want a super smooth drink, I’ll use a strainer.
  • I like to serve this in a tall glass
  • I usually add a straw and a spoon for easy sipping (and stirring, if needed).

Ingredients

Here’s what I usually grab for one serving:

  • 1 cup fresh mango chunks peeled and pitted
  • 6 fresh mint leaves
  • 2 ounces coconut cream
  • 1 1/2 ounces white rum
  • 1/2 ounce lime juice freshly squeezed
  • 1 tablespoon simple syrup optional, for sweetness
  • 1/2 cup ice cubes
  • For garnish I go with a mint sprig and a little slice of mango.

Instructions

  • First, I toss the mint leaves and simple syrup into the blender or glass. I muddle them gently to get that minty aroma going.
  • Then, I add the mango chunks, coconut cream, rum, lime juice, and ice cubes. I blend until it looks smooth and creamy—sometimes I just eyeball it.
  • If it’s too thick, I’ll splash in a bit of water or coconut milk. If I’m not into pulp, I pour the drink through a strainer.
  • I pour the Mango Mint Colada into a tall glass, garnish with a mint sprig and a slice of mango, and that’s it.

Notes

Chilled glasses keep the cocktail colder, which I think is worth the extra step. If the mango is too tart, I just add a little more simple syrup.
Sometimes I swap in pineapple or frozen mango for a twist. Coconut water instead of coconut cream makes it a bit lighter.
I always taste before serving and tweak the sweetness or tartness if needed. If I’m making a batch for a group, I just scale up and blend in batches—no stress.