Mango Colada
Ingredients
- 1 1⁄2 oz Light gold rum
- 3⁄4 oz Chinola Mango Liqueur
- 1⁄2 oz Cachaça
- 1⁄2 oz Cream of coconut
- 1⁄2 oz Lime juice
- 3 oz Pineapple juice
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glass:
Photographed in an Urban Bar Gili Highball 30cl
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of mango slice.
Method:
- DRY BLEND (without ice) first 7 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with mango slice.
- Serve with a straw.
History:
Created by yours truly in March 2025 using the newly available Chinola Mango Liqueur.
Review:
Mango leads the all-important coconut and pineapple in this rum-laced colada.
