I created a Mango Strawberry Piña Colada that reimagines Hawaiian Alcoholic Drinks with a surprising ingredient pairing you’ll be eager to read about.

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I like to call this Tropical Bliss my little escape. It’s a Mango Strawberry Piña Colada that feels like a mini vacation, with bright frozen mango chunks and silky cream of coconut folding into every sip.

It’s part Galaxy Pina Colada fantasy, and I swear one glass can sneak into the Mixed Summer Drinks lineup at any backyard hangout. I wanted flavors that surprise you, not just sweet stuff, so there’s a tangy edge that makes you look twice.

Trust me you won’t wanna guess what’s next. Yes i’m biased but it’s the kind of drink that sticks in your head.

Ingredients

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Sweet, fibrous mango add vitamin A and C, natural sweetness and tropical body.
Bright strawberries gives antioxidants, Vitamin C slight tartness and juicy color.
Tangy pineapple juice bring bromelain vitamin C zippy acidity that balances sweet.
Silky cream of coconut adds rich sweetness, lots of coconut flavor and creaminess.
Clear white rum supply boozy warmth, enhances flavors, drink responsibly though.
Crushed ice chills and dilute slightly makes texture slushy and refreshing.
Sharp lime juice cut sweetness with bright acidity, lifts overall freshness.
Mint adds cooling aroma a green pop small herbaceous contrast to sweet.

Ingredient Quantities

2 cups (about 300 g) frozen mango chunks

2 cups (about 300 g) frozen strawberries, hulled

1 1/2 cups (360 ml) pineapple juice

1 cup (240 ml) cream of coconut (eg Coco Lopez)

3/4 cup (180 ml) white rum

3 cups crushed ice

2 tablespoons fresh lime juice (optional)

1 to 2 tablespoons simple syrup or granulated sugar (optional)

Pineapple wedges and strawberry halves for garnish

Fresh mint sprigs for garnish

How to Make this

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1. Place 2 cups frozen mango, 2 cups frozen strawberries, 1 1/2 cups pineapple juice, 1 cup cream of coconut, and 3/4 cup white rum into a blender.

2. Add 3 cups crushed ice, 2 tablespoons fresh lime juice if using, and 1 to 2 tablespoons simple syrup or granulated sugar if you want it sweeter.

3. Secure the lid and pulse a few times to break up the frozen fruit, then blend on high until smooth and creamy. If the blender stalls let it rest a minute and give it another pulse.

4. Check texture and taste: if it’s too thick add a splash more pineapple juice, if too thin add a few more ice cubes and pulse. Adjust sweetness with more simple syrup or sugar.

5. Don’t overblend or it will get watery, aim for a thick slushy consistency.

6. Chill or frost glasses if you like by popping them in the freezer for a few minutes while you finish the drink.

7. Pour the Mango Strawberry Piña Colada into chilled glasses, divide evenly.

8. Garnish each glass with a pineapple wedge, a strawberry half, and a sprig of fresh mint. Serve immediately and enjoy.

Equipment Needed

Quick list of gear youll need to make this Mango Strawberry Piña Colada. Im not gonna lie, a good blender makes it way better.

1. High speed blender (big enough for frozen fruit)
2. Liquid measuring cup for pineapple juice, rum and cream of coconut
3. Dry measuring cups (for frozen fruit and ice)
4. Measuring spoons (for lime juice and simple syrup or sugar)
5. Citrus juicer or handheld reamer
6. Sharp knife and small cutting board (for garnishes)
7. Long spoon or rubber spatula to scrape the blender jar
8. Chilled glasses plus toothpicks or small skewers for pineapple and strawberry garnishes

FAQ

How many servings does this recipe make?

About 4 generous servings or 6 smaller ones, depending on your glass size. If you want more, just halve or double the recipe, it's pretty forgiving.

Can I make it non alcoholic?

Yes. Skip the rum and add 3/4 cup extra pineapple juice or coconut water, or use a non alcoholic rum alternative. It still tastes tropical and creamy.

How do I get a smooth, not icy texture?

Put the mango, strawberries and liquids in first, blend until mostly smooth, then add crushed ice and pulse till creamy. Use a high speed blender if you got one, and don't overblend or it warms up.

Can I make it ahead and store it?

It's best served right away. You can refrigerate for up to 24 hours but the texture separates and gets watery, so give it a quick reblend before serving. You can also freeze into pops or slush cubes.

It's too tart or not sweet enough, what can I do?

Add the optional 1 to 2 tablespoons simple syrup or sugar a little at a time and taste. A splash of the lime juice brightens it, so balance sweet and tart to your taste.

How strong is the drink alcohol wise?

The recipe uses 3/4 cup (180 ml) white rum at about 40 percent ABV. That works out to roughly 1 to 1.5 standard drinks per serving depending on whether you pour 4 big glasses or 6 small ones. Adjust the rum if you want it weaker.

Tropical Bliss: Mango Strawberry Piña Colada! Recipe Substitutions and Variations

Cream of coconut: replace with 1 cup full fat canned coconut milk plus 2 to 3 tbsp simple syrup, or use 1 cup canned coconut cream plus 1 to 2 tbsp sugar for the same thick, sweet texture.
White rum: swap for coconut rum (same amount) for extra coconut flavor, or make it alcohol free by using equal parts pineapple juice or coconut water plus 1/2 to 1 tsp rum extract per cup.
Pineapple juice: use fresh crushed pineapple blended and lightly strained (same volume) for brighter flavor, or mix orange juice with a squeeze of lime if you want a milder, less sweet option.
Frozen mango or strawberries: use fresh ripe fruit plus extra crushed ice to match texture, or substitute mango with frozen peaches/nectarines and strawberries with raspberries or mixed berries, same amounts.

Pro Tips

1) Chill and pulse, don’t just blast it. Start with short pulses to break fruit up, give the blender a rest if it stalls, then go full speed. Overblending makes it thin and watery so stop while it still looks a little slushy.

2) Taste as you go for sweet and bright. A squeeze of lime can wake this up, or add a tablespoon of simple syrup if the fruit is dull, but don’t overdo it or you’ll mask the mango. If your frozen fruit is icy-tasting, let it sit 1 to 2 minutes to soften, then blend.

3) Boost aroma and mouthfeel. Muddle a few mint leaves between your fingers before garnishing to release oils, and consider macerating a few strawberries with a pinch of sugar 10 minutes ahead for deeper flavor. If you want silkier texture, swap a couple ice cubes for a small handful of crushed frozen banana or a splash more cream of coconut.

4) Prep smarter, serve cooler. Freeze the glasses and keep fruit in a single-layer freezer bag so pieces don’t fuse into a rock, and only combine alcohol right before blending if you want it less boozy. Pour immediately into chilled glasses and use big straws so it doesn’t clump while sipping.

Tropical Bliss: Mango Strawberry Piña Colada! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a Mango Strawberry Piña Colada that reimagines Hawaiian Alcoholic Drinks with a surprising ingredient pairing you'll be eager to read about.

Servings

servings

Calories

291

kcal

Equipment: Quick list of gear youll need to make this Mango Strawberry Piña Colada. Im not gonna lie, a good blender makes it way better.

Ingredients

2 cups (about 300 g) frozen mango chunks
2 cups (about 300 g) frozen strawberries, hulled
1 1/2 cups (360 ml) pineapple juice
1 cup (240 ml) cream of coconut (eg Coco Lopez)
3/4 cup (180 ml) white rum
3 cups crushed ice
2 tablespoons fresh lime juice (optional)
1 to 2 tablespoons simple syrup or granulated sugar (optional)
Pineapple wedges and strawberry halves for garnish
Fresh mint sprigs for garnish

Directions

Place 2 cups frozen mango, 2 cups frozen strawberries, 1 1/2 cups pineapple juice, 1 cup cream of coconut, and 3/4 cup white rum into a blender.
Add 3 cups crushed ice, 2 tablespoons fresh lime juice if using, and 1 to 2 tablespoons simple syrup or granulated sugar if you want it sweeter.
Secure the lid and pulse a few times to break up the frozen fruit, then blend on high until smooth and creamy. If the blender stalls let it rest a minute and give it another pulse.
Check texture and taste: if it’s too thick add a splash more pineapple juice, if too thin add a few more ice cubes and pulse. Adjust sweetness with more simple syrup or sugar.
Don’t overblend or it will get watery, aim for a thick slushy consistency.
Chill or frost glasses if you like by popping them in the freezer for a few minutes while you finish the drink.
Pour the Mango Strawberry Piña Colada into chilled glasses, divide evenly.
Garnish each glass with a pineapple wedge, a strawberry half, and a sprig of fresh mint. Serve immediately and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.