Make the zero-proof version of Puerto Rico’s national drink, with this intriguing twist using mangoes
|Prep time||5 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.