Photo by Paul H. Christian, Food Styling by Michele Figliuolo
This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and fragrant cocktail.
Recipe information
Yield
4 servings
Ingredients
2
cups frozen mango
6
ounces aged rum
4
ounces coconut rum
5
tablespoons sweetened condensed milk
Cocktail umbrellas, sliced fruit, flowers, maraschino cherries, and/or any other tiki drink decoration (optional)
Need to make a substitution?
Preparation
Step 1
Blend mango, aged rum, coconut rum, milk, and 4 cups ice in a blender until smooth.
Step 2
Divide among glasses and garnish as desired.