Mango and toasted coconut piña colada

Mango and toasted coconut piña colada

5 mins Prep · 5 mins Cook

Make the zero-proof version of Puerto Rico’s national drink, with this intriguing twist using mangoes

Created by Spinneys
Prep time 5 minutes
Cook time 5 minutes
Serves 4
Cuisine Spanish
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 342
Fat 20g
Saturates 18g
Protein 2g
Carbs 38g
Sugars 35g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Halve the lime and run it around the rim of 4 glasses, then dip each rim in the toasted coconut.


Combine the caster sugar and water in a saucepan over a medium heat, stirring until the sugar dissolves. Increase to a high heat and bring to a boil. Remove from the heat and pour into a heatproof jug. Cover and chill until cold.


Blend 125ml of the chilled sugar syrup and the coconut cream, pineapple juice and ice cubes in a blender until smooth. Divide the mixture in half.


Peel and chop a ripe mango and blend it into half of the mixture.


Pour the mango piña colada into each glass then top up with the remaining piña colada.