Give your holiday drinks a tropical twist with this creamy and delicious Mango Coquito! It’s a Puerto Rican favorite made with mango, coconut, and warm spices — perfect for parties or cozy nights in.
Ingredients Wanda’s Classic Mango Coquito recipe
- 2 cups fresh mango puree
(about 6 small or 4 medium/large ripe mangos) - 1 can coconut milk (13.5 oz)
- 1 can cream of coconut (15 oz)
- 1 can condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 1 tablespoon vanilla
- ½ teaspoon cinnamon powder (optional, to taste)
For Cinnamon Tea:
- 3 cinnamon sticks
- ½ teaspoon cinnamon powder
- 1½ cups water
Optional:
- 1½ cups white rum (¾ cup per bottle)
Tools You’ll Need:
- Funnel
- Fine mesh strainer
- Blender
- 2 bottles (750 ml each)
Instruction
1. Make the Cinnamon Tea
In a small pot, boil 1½ cups of water with 3 cinnamon sticks and ½ teaspoon cinnamon powder. Let it boil for 3–5 minutes. Cool it down and set aside 1 cup of this tea.
2. Make the Mango Puree
Peel and chop the mangos. Blend them until smooth and creamy. Then pour the puree through a fine mesh strainer to remove any fibers.
3. Blend Everything Together
In a blender, add:
- Coconut milk
- Cream of coconut
- Evaporated milk
- Condensed milk
- Vanilla
- 1 cup of cinnamon tea
- Optional: ½ tsp cinnamon powder for extra flavor
Blend on high for 1 minute until smooth.
Note:
If your blender is small, split the milk mixture into 2 parts. Add 1 cup of mango puree to each batch. Then mix both batches together in a large bowl before bottling.
4. Bottle It
Use a funnel to pour the Mango Coquito into bottles.
Optional: Add ¾ cup of white rum to each bottle.
5. Chill & Serve
Refrigerate for at least 24 hours.
Shake well before serving and enjoy chilled!