A Mango Piña Colada is like sunshine in a glass—sweet, creamy, and bursting with tropical flavors. The classic Piña Colada gets a fruity upgrade with mango, making it even more refreshing. Whether you’re lounging by the pool or dreaming of a beach getaway, this cocktail is a perfect way to cool down and enjoy a taste of the tropics.
Mango Pina Colada
I’ve made this drink countless times, and here’s a tip: using fresh mango instead of puree gives it an even richer, fruitier flavor. Let’s get blending!
Ingredients
You’ll need:
- 2 oz (60 ml) white rum
- 1 oz (30 ml) mango puree (or fresh mango blended smooth)
- 2 oz (60 ml) pineapple juice
- 1 oz (30 ml) coconut cream
- 1 cup (240 ml) ice
- Pineapple slice & cherry (for garnish)
This cocktail is best served in a hurricane glass, which keeps it cold longer and looks great. If you don’t have one, a highball glass works too.
How to Make a Mango Piña Colada
- In a blender, combine the rum, mango puree, pineapple juice, and coconut cream.
- Add the ice and blend until smooth and creamy.
- Pour into a hurricane glass.
- Garnish with a pineapple slice and a cherry.
That’s it! A simple, delicious tropical cocktail in minutes.
Tips for the Best Mango Piña Colada
- Use fresh mango if you can—it makes a difference! If using fresh, blend it first before adding other ingredients.
- Blend well to get that smooth, creamy texture. No one likes an icy, chunky drink.
- Chill your glass before serving for an extra refreshing experience.
- Adjust sweetness by using unsweetened pineapple juice or swapping coconut cream for coconut milk.
I’ve found that a little extra blending time makes the drink incredibly silky. Trust me, it’s worth it!
Make It Your Own
Want to mix things up? Here are some easy swaps and variations:
- Swap the rum: Try dark rum for a richer flavor or coconut rum for extra tropical vibes.
- Go lighter: Use coconut milk instead of coconut cream for a less creamy version.
- Add a kick: Blend in a slice of jalapeño for a Spicy Mango Piña Colada.
- Berry twist: Add strawberry puree for a Mango Strawberry Piña Colada.
For a non-alcoholic version, just skip the rum. The mango, pineapple, and coconut flavors are so good on their own, you won’t even miss it!
What to Serve with a Mango Piña Colada
This cocktail pairs beautifully with:
- Grilled shrimp or fish tacos – The tropical flavors balance out smoky, savory seafood.
- Coconut shrimp – A crispy, coconutty bite to match the creamy drink.
- Fresh fruit salad – Pineapple, mango, and kiwi make a perfect side.
Whenever I make these, I love enjoying them with a plate of grilled chicken and a side of tropical salsa. It’s a little taste of vacation, no matter where you are.
Frequently Asked Questions
Can I use fresh mango instead of mango puree?
Absolutely! Just blend it until smooth before adding other ingredients.
What’s the best substitute for white rum?
Dark rum gives a deeper flavor, while coconut rum adds extra tropical notes.
How can I make it less sweet?
Use unsweetened pineapple juice or swap coconut cream for coconut milk.
Can I make a batch ahead of time?
Yes! Blend everything except the ice and store it in the fridge. When ready to serve, blend with ice for the best texture.
What if I don’t have a blender?
You can shake everything with ice in a cocktail shaker, but the texture will be less creamy.
A Mango Piña Colada is a simple, delicious way to bring tropical flavors to your glass. Whether you’re making one for yourself or a batch for friends, it’s always a crowd-pleaser. Cheers!
