This twist on the piña colada uses frozen mango as a replace of pineapple for a delightfully soft and fragrant cocktail.
2 cups frozen mango
6 oz passe rum
4 oz coconut rum
5 tablespoons sweetened condensed milk
Cocktail umbrellas, sliced fruit, plant life, maraschino cherries, and/or any other tiki drink decoration (optional)
Mix mango, passe rum, coconut rum, milk, and 4 cups ice in a blender till soft.
Divide amongst glasses and garnish as desired.
How would you price Mango Castaway?
Wow, so correct. Had a Cuban themed event and we served quite loads of rum drinks. This used to be the fave of the whole rum cocktails (in addition to Cuba Libre and mojitos). I build a splash of mango juice too and added a minute extra of the coconut rum. I might positively beget this again and gave the recipe to friends.
We adopted the recipe, and this used to be fully magnificent. Whenever you cherish mangoes and coconut, it’s possible you’ll maybe maybe cherish this.
This recipe makes a VERY sturdy cocktail, and right here is coming from any individual who likes a correct martini. The consistency is additionally very thick, though I did estimate the milk, so maybe I overdid it. Silent, it used to be a heavy boozy drink which wasn’t the refreshing hot summer day drink I was ready for. I added some orange juice and ice, which positively helped, and I might maybe maybe maybe beget it again collectively with some fruit juices to the mix. I believe pineapple juice would work, too.
Our contemporary accepted summer cocktail! Throw in about a chunks of unusual (chilly) pineapple to combine it up a minute….. YUM!