Mango Piña Colada Cocktail Recipe
I like to mix tropical flavors for a Mango Piña Colada that’s fruity and super refreshing. It doesn’t take much: just regular equipment, basic ingredients, and a few straightforward steps.
Equipment
- First, you’ll want a blender that can handle frozen fruit and ice.
- I use a jigger or even a shot glass to measure out the liquids, just to keep things balanced.
- Pouring into a tall glass—like a hurricane or highball—makes it look festive and holds a good amount.
- I always grab a spoon or straw for mixing and, let’s be honest, for sneaking a taste.
- If you’re into garnishing, grab some toothpicks or those tiny cocktail umbrellas.
- A knife and cutting board come in handy for slicing up fruit, too.
Ingredients
I like to set out everything before I start. Here’s what I use:
- 1 cup frozen mango chunks
- 3/4 cup canned pineapple juice
- 1/2 cup canned coconut cream not coconut milk
- 2 oz white rum
- 1 tablespoon lime juice fresh is best
- 1-2 teaspoons sugar or honey optional
- 1 cup ice
For garnish, I usually go with a piece of pineapple, a cherry, or a lime slice. If there’s extra mango or pineapple, I’ll toss that on top, too.
Instructions
- I toss the frozen mango, pineapple juice, coconut cream, rum, lime juice, and sugar into the blender. Ice goes in last.
- Blend it all on high until it’s smooth and slushy—sometimes I have to stop and scrape down the sides. If it’s too thick, I just splash in a bit more pineapple juice and blend again.
- I always taste it before pouring, just to see if it needs more sweetness. Sometimes a little extra sugar or honey does the trick.
- Once it’s blended, I pour it into my glass. If it’s really thick, a spoon helps get it all out. Then I top it off with whatever garnish I’m feeling.
Notes
I’ll tweak the rum amount depending on who’s drinking—or just skip it for a booze-free version. If I only have fresh mango, I add more ice to keep things icy cold.
Full-fat coconut cream makes it creamier, but light coconut milk will thin it out. Ripe mango and good pineapple juice really make a difference in flavor, in my opinion.
Sometimes I’ll blend in a bit of shredded coconut for texture. It’s easy to play with the recipe—switch up the fruit, juice, or sweetness however you like.