Frozen Mango Colada
Just the aromas of coconut rum and tropical fruit in this thick, slushy drink will transport you to sunny southern islands. For extra pizzazz, serve this in hollowed-out pineapples.
Servings: 6
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 143 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| vit C | 72% |
| folate | 5% |
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2 cups (500 mL) mango or peach juice
1 cup (250 mL) pineapple juice
2/3 cup (150 mL) coconut rum
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) lime or lemon juice
Fresh pineapple wedges
Preparation:
In shallow metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lime juice; freeze until firm, about 4 hours. (Make-ahead: Cover and freeze for up to 3 days.)
Scrape into blender; pulse until smooth. Garnish each serving with pineapple.
Additional Information
-
Variation
Nonalcoholic Frozen Mango Colada: Use coconut milk instead of the coconut rum.
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