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Mango and Coconut Cocktail

Vegan Drinks Dishes for Special Occasions 20 min Easy 14 wyświetleń ~22.20 PLN - (0)
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Description

A refreshing mango and coconut cocktail is a creamy, tropical drink that combines the sweetness of ripe mango with the velvety texture of coconut milk and the fresh acidity of lime. Perfect as a New Year's Eve drink with rum or a non-alcoholic "virgin" option for all guests. The cocktail has an intensely orange color, a smooth texture, and a tropical aroma – it looks great in tall glasses with crushed ice and coconut flakes. It fits well for parties and gatherings, and also works as a dessert drink after a heavy meal. Served with mint or a slice of lime, it looks exceptionally impressive.

Składniki (9)

Servings:
4
  • Mango pulp 600 g
  • Coconut milk (canned) 400 ml
  • Fresh lime juice 60 ml
  • White sugar 60 g
  • Water (for syrup) 60 ml
  • Crushed ice 300 g
  • ✨ Opcjonalne
  • White rum 120 ml
  • Coconut flakes (for decoration) 20 g
  • Fresh mint (for decoration) 8 g
💰 Szacowany koszt dania: ~22.20 PLN (5.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the syrup

1

Prepare a simple syrup: in a small saucepan, combine 60 g of sugar and 60 ml of water. Heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved and the liquid becomes clear (this usually takes about 2–3 minutes). Do not allow it to boil for too long — gentle heating is sufficient. Set aside to cool to room temperature (about 5–10 minutes).

Ingredients: White sugar, Water (for syrup)
Use a small saucepan with a thick bottom to prevent the sugar from burning. If you make the syrup in advance, store it in the fridge for up to 7 days. If you prefer a sweeter cocktail, increase the amount of syrup by 10–20 g.

Preparation of ingredients

2

If you are using fresh mango: peel the fruit, cut along the pit, and slice the flesh off with a knife. Cut the flesh into pieces and weigh 600 g. If you are using frozen puree, thaw it in the refrigerator or at room temperature for about 30 minutes. Prepare 60 ml of fresh lime juice (about 2–3 limes) - roll the limes on the countertop with your palm before cutting to extract more juice, then cut in half and squeeze the juice with a manual juicer.

Ingredients: Mango pulp, Fresh lime juice
To peel the mango, use a sharp knife and a cutting board. To accurately measure 60 ml of juice, use a measuring cup. If you prefer convenience, you can use store-bought lime juice, but the taste of fresh will be better.

Cocktail Assembly

3

Place 600 g of mango pulp into the blender jug, pour in 400 ml of coconut milk, add 60 ml of fresh lime juice and 60 g of cooled sugar syrup. Add 300 g of crushed ice. If you are making the alcoholic version, pour in 120 ml of white rum (optional). Close the blender with the lid.

Ingredients: Mango pulp, Coconut milk (canned), Fresh lime juice, White sugar, Water (for syrup), Crushed ice, White rum
Use a countertop blender with a power of at least 500 W. If you don't have a countertop blender, use an immersion blender in a tall container and blend on the highest speed, pulsing. Be careful when adding ice to the blender — do not fill the jar more than 3/4 of its height.
4

Blend on high speed for 30–45 seconds until the mixture is smooth and homogeneous, with no detectable pieces of mango or large ice crystals. After opening the lid, check the consistency: the smoothie should be creamy and slightly thick, but not too thick — if it is too thick, add 20 ml of water or coconut milk and blend again for 10 seconds.

Ingredients: Mango pulp, Coconut milk (canned), Crushed ice
If the blender has a pulse function, first use short pulses to break up larger pieces, then switch to continuous blending. If the smoothie is very frothy after blending, wait 1–2 minutes for the foam to settle.

Serving

5

Pour the cocktail into 4 tall glasses (about 300–350 ml each). If the cocktail is prepared in a larger bowl, gently stir with a spoon before pouring to ensure a uniform consistency. Add 1–2 tablespoons of crushed ice to each glass if you want extra chill.

Ingredients: Crushed ice
Use highball glasses or cocktail glasses. Before pouring, you can chill the glass in the freezer for 10 minutes to keep the drink cold longer.

Decoration

6

Sprinkle each serving with 1/2 tablespoon (about 2–3 g) of coconut flakes. Garnish with 1–2 fresh mint leaves and a thin slice of lime on the rim of the glass. If you prefer a crunchier texture, lightly toast the flakes in a dry pan for 1–2 minutes until they become lightly golden — watch closely, as they can burn quickly.

Ingredients: Coconut flakes (for decoration), Fresh mint (for decoration), Fresh lime juice
For toasting the flakes, use a small non-stick pan and stir frequently with a wooden spatula. If you are not using flakes, you can add thin almond slivers or a thin strip of lime zest.

Final tips

7

Serve immediately after preparation — the cocktail tastes best fresh and cold. If you prepare a non-alcoholic version, simply omit the rum and optionally add 40 ml of coconut water for a deeper coconut aroma.

Ingredients: White rum
Do not leave the cocktail in the blender for longer than 15–20 minutes, as the emulsifiers in coconut milk may separate. For guests, prepare the mango and syrup in advance, and blend just before serving to save time.

Fun Fact

💡

Mango is considered the 'royal fruit' in many cultures — in India, it is a symbol of friendship and prosperity. Mango cocktails with coconut have long ruled the beaches and resorts as a symbol of tropical vacations.

Best for

Sylwester 2025 Letnie przyjęcie Impreza przy basenie

Tips

🍽️ Serving

Serve in chilled tall glasses with a wide straw. For an elegant version, use cocktail glasses and decorate the rim of the glass with grated lime zest. For a larger gathering, prepare the base (mango pulp and coconut milk) in advance, and blend in batches just before serving.

🥡 Storage

Best consumed immediately. If you need to store it, keep it in the refrigerator in a closed pitcher for up to 12 hours and mix well before serving. Do not freeze the entire mixture after adding coconut milk (it may change the texture). Store the sugar syrup in the refrigerator for up to 7 days.

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