Pineapple Mango Pina Colada
It’s National Pina Colada Day today! Since I still have some of that coconut pineapple mixer on hand from making the Hawaiian Fizz cocktails, I just HAD to celebrate with a good frosty frozen pina colada. It has been so many years since I had a pina colada, I forgot how much I love them … ages ago, back when I was a bartender, I always used to have a pina colada with a splash of orange juice, whenever I felt a cold coming on. And then when I felt fine, I skipped the orange juice.
Today I had a bunch of mangoes sitting on my island, just begging to jump in. How could I say no to that? Come on along, dear mangoes, let’s party!
I’ve got that old song stuck in my head now … “if you love pina coladas … and getting caught in the rain …”
- 1 22-oz, container of coconut cream
- 1 12-oz. can of frozen pineapple juice concentrate
- Juice of 1 - 2 limes or lemons
- 1/2 cup water
- 1 14-oz. can light coconut milk
- 2 shots of rum
- 4 1/2 shots of coconut pineapple goodness
- 1/2 - 1 mango, peeled and cut into chunks
- 1 shot fat free half & half or pineapple juice
- ice, to taste
- Blend together the ingredients for the coconut pineapple goodness. Pour this mixture out into a jar. This will be the "base mixer" for your pina coladas. Store this in the fridge for whenever you want a pina colada or Hawaiian Fizz.
- For every 2 pina coladas: put 2 shots of rum with 4 1/2 shots of the coconut pineapple goodness in a blender. Peel and chop the flesh of 1/2 - 1 mango, and add a shot of fat free half & half (for a creamier colada) or pineapple juice (for a fruitier colada). Add some ice and blend it up until no ice chunks remain. Adjust the amount of ice until you have the thickness you desire.
- Pour into glasses, garnish with fresh pineapple and straws and enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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