Mango Colada
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Mango Colada
Photographed in an Urban Bar Gili Highball 30cl
| 1 1⁄2 oz | Light gold rum (1-3 year old molasses column) |
| 3⁄4 oz | Chinola Mango Liqueur |
| 1⁄2 oz | Cachaça |
| 1⁄2 oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 3 oz | Pineapple juice |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) optional |
| 1⁄4 barspoon | Xanthan gum (E415) optional |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of mango slice.
- DRY BLEND (without ice) first 7 ingredients (all but Xanthan gum) on a slow setting and gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
- Garnish with mango slice.
- Serve with a straw.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Mango leads the all-important coconut and pineapple in this rum-laced colada.
History:
Created by yours truly in March 2025 using the newly available Chinola Mango Liqueur.
Alcohol content:
- 1.9 standard drinks
- 12.89% alc./vol. (12.89° proof)
- 26.1 grams of pure alcohol
- More Dessert cocktails cocktails
- More Elevenses/afternoon cocktails
- More Frozen (blended) cocktails
- More Fruity (e.g. Pornstar Martini) cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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