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.
I love this! Perfect for a hot day. I like the use of homemade coconut milk. Cheers!
Today was our first summer-y day here in San Diego – I couldn’t resist…
Oh yes to Mangos, lucky you! Really like the idea of making coconut milk too Liz 🙂
The saturated fat went from , roughly, 8 to 1 grams- whoa!
Love a festive drink with out the guilt. Sounds delicious. Loved learning about how to make coconut milk. I also just discovered how much easier it is to use agave nectar then make simple syrup. Drink prep is a lot easier. Wishing I could hang with you and have a mango colada.
No fear, plenty of time for a cocktail together.
I’m so glad you had such a nice weekend at Camp Blogaway! I really like how you made your own coconut milk – I’m definitely going to try that. And then i’m going to make this drink. It’s perfect for a hot day like we had today 🙂
I love how you made your own coconut milk – what a great, great idea. I’m definitely going to try that, and then I’ll make this drink. It’s perfect for a hot day like we had today 🙂
The home-made coconut milk did it for me.
I’m definitely trying it!
Thanks, Susan, the lemon juice added a needed touch of acid.
What a gorgeous picture! So summery, this cocktail really appeals to me I can imagine its just delicious!
Jayne, it was a nice change from a glass of wine…
Love this Liz. Do you think you could make the coconut milk with lactose-free regular milk? Also, seems like this would be nice as a drink that you could make alcohol free (not for me) and with alcohol to please a wide range of people. Fun fun fun!
Give it a go – maybe let the milk sit overnight to absorb the coconut flavor a bit longer.
this looks so good! I love making mango anything…from smoothies to cookies and this would be perfect. Hope you’ve been having plenty of these! I want one 🙂
Liz, delicious! You can also make coconut milk with unsweetened coconut and water. Soak the coconut in hot filtered water (2 C. coconut to 4 C. water) for 4 hours. Blend in the Vitamix for 2-3 minutes. Then strain. If anyone wants a nondairy version without sugar. Pretty, pretty picture, too. 🙂
Of course, love your special twist – perfection!
This looks so good. I just learned a new way to eat mangos today from
Dimas at work. Stop over and I’ll share.