Skinny Mango Colada With (Optional) Jalapeños

Light and refreshing mango coladas with fresh mango puree and coconut water. Aaaand yes, these are served with jalapeños ice cubes!!!

Summer is almost here.

Gimme  flip flops, sunglasses, beach chair and some mango coladas!

And drink away… it’s skinny……

Yessss.

These skinny mango coladas are very light and fresh since it begins with coconut water and fresh mangoes.

Sweet, ripe mangoes and good quality coconut water makes a delicious mango colada. 

Jalapenos ice cubes makes these coladas totally fancy. Place sliced jalapeños (I used red and green variety for photographic purposes) in ice cube tray, fill with water and freeze until solid. 

As ice melts into the drink, the jalapeños slowly start infusing its heat. YUM.

Sugar depends on the sweetness of mangoes and coconut water. Since, my coconut water is naturally sweet and mango was at the peak of ripeness, I used 3 tablepoons. You may have to add more, if using a different brand. 

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5 from 1 vote

Skinny Mango Colada With (Optional) Jalapeños

Light and refreshing mango coladas with fresh mango puree and coconut water. Aaaand yes, these are served with jalapeños ice cubes!!!

Prep Time6 mins

Total Time6 mins

Course: Drinks

Cuisine: Mexican

Keyword: mango colada

Servings: 1

Author: Maria Doss

Ingredients

Mango puree

• 1 cup chopped ripe mangoes
• 1/4 cup water
• 2-5 tablepsoons sugar, depending on the sweetness of mangoes

Mango colada

• 1/2 cup coconut water, I used Harmless harvest
• 1/4 cup mango puree
• 1/4 cup white rum

To serve,

• jalapeños ice cubes, optional

Instructions

To make mango puree

• Into a small blender, add chopped mangoes, water and sugar. Blend until smooth (can be made up to days ahead and stored in the refrigerator). 

To make mango colada

• Into a cocktail shaker combine ice cubes, coconut water, mango puree and rum. Shake vigorously and pour over a glass filled with ice (jalapeños or normal). 

Notes

To make jalapeños ice cubes, place sliced jalapeños (I used red and green variety for photographic purposes) in ice cube tray, fill with water and freeze until solid. 

Sugar depends on the sweetness of mangoes and coconut water. Since, my coconut water is naturally sweet and mango was at the peak of ripeness, I used 3 tablepoons. You may have to add more, if using a different brand. 

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