Mango Colada Recipe

Prepare the mango: peel and cube fresh ripe mango until you have about 1 cup of pieces.

Combine mango cubes, 1 tablespoon fresh lime juice, and 1 teaspoon sugar (if using) in a blender or food processor.

Blend on high until completely smooth, about 20–30 seconds. If puree is very thick, add 1–2 teaspoons of water or pineapple juice to help it blend. Transfer puree to a small bowl and refrigerate until ready to use (keeps for up to 48 hours).

Chill glass: place a Collins or hurricane glass in the freezer for a few minutes or fill with ice water while you prepare the drink.

Blend the drink

In a blender, combine 2 oz white rum, 3 oz coconut cream, 2 oz pineapple juice, 1 oz heavy cream (or half-and-half), 1/2 tablespoon simple syrup, and 1 cup ice. Secure the lid and blend on high until smooth and creamy, about 20–30 seconds. If mixture is too thick to sip comfortably, add 1–2 tablespoons pineapple juice and pulse to combine.

Taste and adjust sweetness—add up to another 1/2 tablespoon simple syrup if desired and briefly re-blend to incorporate.

Remove the chilled glass from the freezer and discard any ice water. Pour about one-quarter of the blended colada into the bottom of the glass.

Spoon or gently pour 1–2 tablespoons of the mango puree in a ribbon over the colada in the glass to create a visible swirl. For a more pronounced ribbon, pour puree around the inside edge of the glass before adding remaining colada.

Carefully top with the remaining colada mixture, leaving a small well for garnish if desired. Use a straw or skewer to gently drag through the puree to create a marbled ribbon effect (optional).

Garnish with a fresh mango slice, a lime wheel on the rim, and a sprinkle of toasted coconut flakes on top.

Serve immediately with a straw. Stir gently before drinking if you prefer a fully mixed flavor.