Ingredients
- 4 oz Captain Morgan® Parrot Bay Mango Rum
- 2 oz Captain Morgan® Original Spiced Rum
- 8 oz Coco López® Cream of Coconut
- 5 oz Dole® Pineapple Juice
- 3 oz Mango Juice
Instructions
- In a blender, combine Captain Morgan® Parrot Bay Mango Rum, Captain Morgan® Spiced Rum, Coco Lopez® Cream of Coconut, Dole® Pineapple Juice, and Mango Nectar.
- Blend on low speed for approximately one minute to mix the ingredients thoroughly.
- Add ice to the blender, filling it completely to achieve the right consistency.
- Blend on high speed until the ice is crushed and the mixture has a smooth, grainy texture.
- Pour the Mango Colada into a hurricane glass.
- Garnish with a pineapple wedge before serving.
