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!!!
Servings 1
Ingredients
Mango puree
- 1 cup chopped ripe mangoes
- ¼ cup water
- 2-5 tablepsoons sugar, depending on the sweetness of mangoes
Mango colada
- ½ cup coconut water, I used Harmless harvest
- ¼ cup mango puree
- ¼ 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.