Home from Camp Blogaway, I was delighted to receive a box of beautiful mangos from the mango team who had been a popular sponsor at camp. I’m a mango-lover from way back, starting with my mother’s mango chutney, so it was fun to choose a new recipe to highlight the mighty mango, my “Mango Colada”.
I knew I hit pay dirt when I saw a recipe for pina coladas in the current issue of my favorite food magazine, Cooking Light. I substituted mango for pineapple, added some Meyer lemon juice for acid and was good to go.
The reduction of both calories and saturated fat in CL’s version is pretty impressive. The secret lies in making your own coconut milk, a trick I plan to implement in other recipes calling for coconut milk.
Since the light was perfect just as we finished lunch, I got my shot and we had a cocktail at 1:00 in the afternoon. Larry made the brilliant suggestion to freeze the rest of the batch, followed by an almost instant siesta.
TIP: This cocktail involves some planning since the coconut milk needs to “brew” in the fridge for at least 4 hours, and the chopped mango sits in the freezer for an hour or two.
Yields 6-8 cocktails
- 2 cups flaked sweetened coconut
- 1 12-ounce can evaporated fat-free milk
- 2 cups chopped fresh mango
- 2 cups ice cubes
- 3/4 cup gold rum
- 1 tablespoon Meyer lemon juice
- 2 tablespoons light agave nectar
1. Using a medium-sized saucepan, heat the coconut and evaporated milk over medium-low heat until small bubbles form along the edges. Do not boil. Remove from heat and chill in a covered container in the fridge for at least 4 hours.
2. Peel and chop the mangos. Place fruit in a large baggie and press to flatten in a single layer. Freeze for 1-2 hours.
3. Using a sieve, strain coconut milk, pressing to squeeze out as much milk as possible. Discard coconut.
4. Using a blender or processor, combine the mango, ice, rum, lemon juice and agave nectar. Process until smooth. Add the coconut milk and blend until well mixed.
5. Pour into martini glasses and serve at once.