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.
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.