If you like mango coladas and getting caught in the rain. Isn’t that the way the song goes? This Puerto Rican piña colada puts a tropical spin on the popular frozen concoction. Made with mango instead of pineapple, this version includes the smooth taste of Hennessy, giving this summer cocktail a little kick.
Inspired by a traditional piña colada this mango colada will be the hit of your next fiesta…believe me.
This is such an easy cocktail to make. All you need is a blender, some ice, cream of coconut, Hennessy, rum, and a mango. If you don’t like cutting fresh mango then feel free to use frozen mango. The frozen fruit will work just as well since this is a frozen drink. And don’t forget to garnish these cocktails with a maraschino cherry and a mango slice.
This cocktail is best paired with a plantain dish such as mofongo, a Puerto Rican dish made with fried plantains as its main ingredient or tostones, twice-fried plantain slices.
Watch this video to see just how simple this cocktail is to make.
In honor of Hispanic Heritage Month, visit sazonremix.com for inspiration and more delicious Puerto Rican recipes.
All I need now is a beach and a lawn chair! Salud!
- ½ cup mango or guava nectar
- ½ cup mango, cubed
- 2 ounces cream of coconut
- 2 ounces Hennessy V.S
- 1 ounce dark rum
- 3 cups ice cubes
- 2 Maraschino cherries, for garnish
- 2 mango, slice for garnish
- Combine all ingredients, except garnishes, in a blender and blend until smooth. Pour mixture into 2 cocktail glasses. Garnish each glass with a cherry and mango slice to serve.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.