Mango Colada Recipe

Combine ingredients

Add Malibu Mango rum, white rum, pineapple juice, coconut cream, fresh lime juice, simple syrup (if using), frozen mango chunks, and ice to a blender. The frozen mango and ice will give a smooth, slushy texture.

Blend

Blend on high for 30–45 seconds, or until the mixture is smooth and slightly frothy. If the mixture is too thick, add 0.5 oz pineapple juice or a splash of water and re-blend briefly. If too thin, add a few more ice cubes or an additional 2–3 frozen mango chunks and pulse to adjust consistency.

Taste and adjust

Taste the cocktail and adjust balance: add up to 0.25 oz more lime juice to brighten, or up to 0.25 oz more simple syrup if you prefer sweeter. Blend briefly to incorporate any additions.

Serve

Pour the Mango Colada into a chilled hurricane or highball glass, leaving a little room at the top for garnish. The drink should be smooth, creamy, and pourable but slightly slushy.

Garnish

If using toasted shredded coconut, rim the glass: wet a small portion of the glass rim with lime and dip into the coconut. Alternatively, sprinkle the coconut on top of the drink.

Garnish the glass with a pineapple wedge and a lime wheel on the rim. Optionally tuck a short cocktail pick through the fruit. Serve immediately with a straw.