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Mango Colada
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.
Yield:
2
cocktails
Prep Time:
5
minutes
mins
Total Time:
5
minutes
mins
Author:
Yvette Marquez
Course:
Drinks
Cuisine:
Mexican
Ingredients
½
cup
mango nectar
,
or guava
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
Instructions
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.
Notes
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
Nutrition
Calories:
415.58
kcal
,
Carbohydrates:
67.4
g
,
Protein:
2.12
g
,
Fat:
5.71
g
,
Saturated Fat:
4.49
g
,
Sodium:
21.19
mg
,
Potassium:
417.06
mg
,
Fiber:
5.26
g
,
Sugar:
62.59
g
,
Vitamin A:
3120.3
IU
,
Vitamin C:
99.91
mg
,
Calcium:
33.44
mg
,
Iron:
0.56
mg