Mango Piña Colada

Name: Mango Piña Colada Cocktail
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Caribbean
Ingredients: 6 oz white rum; 4 oz dark rum; 6 oz cream of coconut; 4 oz pineapple juice; 1 oz fresh lime juice; 1 cup frozen pineapple cubes or pulp; 1 cup frozen mango cubes or pulp; 2-3 cups ice; Garnishes: Dried or fresh pineapple or mango slices, Maraschino cherries, paper umbrellas, pineapple leaf

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5 from 4 reviews

Mango Piña Colada or Pineapple Mango Colada is a tropical, fruity cocktail that you can make in five minutes and enjoy through a hot summer afternoon. Read on to make a big batch of this tropical mango alcohol drink, and discover where and who invented the pina colada, and what pina colada means in English. We got an easy tip to make a virgin pina colada too.

Close up shot of mango pina colada cocktail — *Recipe post may have affiliate links; read our* *disclosure policy*. *Photographs ©Carlos Leo, Spoonabilities*

Hello my friends. There are few more tropical drinks like the Pina Colada, and one of them is the Mango Colada. This mango cocktail is one of our favorite fruity drinks, and it’s a crowd-pleaser especially when you make a big batch! If you don’t like your fruit drinks alcoholic, we’re throwing in some tips to make a virgin mango pina colada.

Origins of the Piña Colada

The piña colada was invented in Puerto Rico, but let’s start from the beginning. The pina colada has been featured on drink menus since we can remember. It goes back to the 1950s in Puerto Rico, where a bartender at the Hilton, Ramón “Monchito” Marrero, combined coconut cream, pineapple juice and Caribbean rum for the first time. The pina colada was born.

Of course like many other drinks, there are other claims to the invention of the country’s national drink, but if it wasn’t Monchito who invented the drink, then we salute the anonymous drink mixer who did.

With homemade cocktails, you can really put together a beautiful drink with the best ingredients available.

How to make a Piña Colada with Mango

To make pina colada with mango, you simply add mango pulp to the blender along with the cocktail’s regular ingredients. A classic pina colada is nice, but the pineapple juice used in bars can sometimes be too sweet or too tart. That’s where mango comes in. The meaty richness in the fruit rounds out the classic cocktail marvelously, especially if you add some fruit pulp along with the juice for a more vibrant tropical cocktail.

Two tall concave glasses filled with mango pina colada garnished with pineapple leaves and slices

Mango Pina Colada Ingredients

The main ingredients in a mango pina colada are:

frozen mango and pineapple pulp,
cream of coconut,
fresh juices,
couple splashes of rum

Blended together with crushed ice, they become a wonderful tropical drink to enjoy poolside.

Cream of Coconut vs Coconut Cream

Wait, cream of coconut and coconut cream are the same thing, right? Well, actually no. Cream of coconut and coconut cream are both (obviously) derived from coconut, but they are used differently in cooking and have distinct consistencies and flavors:

Cream of Coconut

Cream of coconut is a sweetened coconut product typically used in cocktails and desserts.
It's made from coconut meat that is blended with water and sweeteners, such as sugar or corn syrup.
Cream of coconut has a thick and creamy texture with a sweet coconut flavor.
It is commonly used as an ingredient in tropical cocktails like piña coladas and in desserts like coconut cake or coconut cream pie.

Coconut Cream

Coconut cream is the thick, creamy layer that rises to the top of a can of coconut milk.
It's unsweetened and has a rich coconut flavor.
Coconut cream is often used in savory dishes like curries and soups to add creaminess and flavor.
It can also be used in desserts and baked goods where a creamy coconut flavor is desired.

To sum it up, cream of coconut is sweetened and used primarily in sweet dishes and cocktails, while coconut cream is unsweetened and used in both sweet and savory dishes to add richness and coconut flavor.

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Don't Skimp on the Ingredients

If we’re making Mango Pina Colada at home, then we’ll do it right. Bars need to keep their costs low, and they must work fast, meaning sometimes drinks aren’t as great as they can be. With homemade cocktails, you can really put together a beautiful drink with the best ingredients available.

We’re using frozen pineapple and mango pulp and blending them with both white and dark rum, cream of coconut, pineapple juice and a some lime juice. As a garnish, there’s nothing more classic than a few maraschino cherries, a spiky pineapple leaf and a colorful paper umbrellas. That’s how you make a Mango Pina Colada - Spoonabilities style (minus the umbrella)!

slices of pineapple next to a tall glass of mango pina colada

FAQs about Piña Coladas

Where did Piña Coladas come from?

What country invented the piña colada? Piña Coladas are the national drink in Puerto Rico, a tropical Caribbean island known for its humid, tropical climate, fresh fruit, and delicious rum.

Who Created the Piña Colada?

Most experts believe it was Ramón “Monchito” Marrero, a bartender at the Hilton in San Juan, who created the tropical pina colada.

What does Piña Colada Mean in English?

Pina Colada means "strained pineapple," and it’s because freshly-made blended pineapple juice is fibrous and chunky, and you must strain it before adding it to the drink. Store-bought pineapple juice doesn’t have that problem.

How do you make a Virgin Mango Pina Colada?

That’s easy. To make a non-alcoholic pina colada, just leave out the alcohol. All the other ingredients work perfectly together without the alcohol. You’ll use less ice when you blend it together, but that’s about all you need to know.

I hope you get a chance to make this Mango Piña Colada Recipe. Did you make this or another recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.

Carlos Leo
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Mango Piña Colada Cocktail

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Carlos Leo
Total Time: 5 minutes
Yield: 4 1x

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Description

Frozen mango and pineapple pulp come together with cream of coconut, fresh juices, a splash of two rums and crushed ice for this summery tropical cocktail.

Ingredients

Units Scale

6 oz white rum
4 oz dark rum
6 oz cream of coconut
4 oz pineapple juice
1 oz fresh lime juice
1 cup frozen pineapple cubes or pulp
1 cup frozen mango cubes or pulp
2-3 cups ice
Garnishes: Dried or fresh pineapple or mango slices, Maraschino cherries, paper umbrellas, pineapple leaf

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Instructions

Place the frozen fruit, rum, pineapple juice, and cream of coconut in a blender and blend on high.
Add handfuls of ice while the machine is running until the drink reaches a slushy, thickened smoothie consistency.
Pour the colada into serving glasses, garnish and serve immediately.