Creamy and smooth, this drink blends rich coconut cream with sweet tropical mango and pineapple, all tied together by Rosé for a refreshing yet indulgent treat.
The Piña Colada has become so iconic that even if you don’t drink, you know what it is. This truly popular drink, which earned its status as the national drink of Puerto Rico, is definitely a fitting end to my mini Summery Rosé Blends series. This recipe is my spin on the Piña Colada – the Rosé Mango Piña Colada, which combines the tropical flavors of mango, pineapple, and creamy coconut with alcohol-free Rosé It’s the perfect choice for you if you are seeking a less boozy yet indulgent version of the classic Piña Colada. Head to the recipe now and treat yourself—you won’t be disappointed! If you love this recipe, let me know in the comments or, better yet, make it, take a picture, and tag me on Instagram – I can’t wait to see it!
Side note: If this is your first time here, let me introduce you to the previous two drinks in the Summery Rosé Blends mini series: the Frosé Punch and Pink Sgroppino. Take your pick and make them soon while the beautiful summer sun is still here!
Rosé Mango Piña Colada
Ingredients
- 300 ml Rosé
- 110 g Frozen Pineapple
- 100 g Frozen Mango
- 50 g Coconut Cream
- 2½ tbsp Sweet Condensed Milk
Garnish (Optional)
- 2 pieces Cherries pitted
Instructions
- Ensure your blender can handle frozen fruits, ice, or alcoholic drinks. In a smoothie blender or regular blender, add the rosé, frozen pineapple, frozen mango, coconut cream, and sweetened condensed milk. Blend until smooth.
- Once blended, pour it evenly into two wine glasses.
- For an optional garnish, place one pitted cherry on top of each drink. The drink is quite dense, so the cherry will float rather than sink directly to the bottom directly.
