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 | |
Ingredients
Cooking Instructions
Download PDF1
Halve the lime and run it around the rim of 4 glasses, then dip each rim in the toasted coconut.
2
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.
3
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.
4
Peel and chop a ripe mango and blend it into half of the mixture.
5
Pour the mango piña colada into each glass then top up with the remaining piña colada.
