Mango Colada Recipe

Prepare mango puree

Peel and dice 1 medium ripe mango (about 1 to 1 1/4 cups diced). Place diced mango in a blender and puree until smooth. If needed, add 1 to 2 tablespoons water or pineapple juice to reach a smooth consistency. Strain through a fine-mesh sieve if you prefer a very silky texture.

Add the mango puree, white rum, cream of coconut, pineapple juice, fresh lime juice, simple syrup, and ice to a blender.

Blend on high for 20–30 seconds until the mixture is smooth and slushy. Check consistency — it should be thick but pourable. If too thick, add up to 1/4 cup pineapple juice; if too thin, add a few more ice cubes and pulse.

Taste and adjust sweetness or acidity: add up to 1/2 oz more simple syrup for sweeter, or another 1/4 oz lime juice for brighter acidity. If using bitters, add 2 dashes and pulse once to incorporate for a subtle spice note.

Pour into a chilled hurricane glass or highball glass, leaving a little space for garnish.

Skewer the mango slice and pineapple wedge on a cocktail pick and rest across the rim of the glass.

Place the mint sprig and lime wheel on top or clip to the rim. Gently slap the mint between your palms before garnishing to release its aroma.

Serve immediately with a straw and a stirrer.