Mango Pina Colada #BrunchWeek

If you like pina coladas, then you should probably make this mango version for your next brunch, taco night, or just a summer night chilling on the porch.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.

Every year that I have participated in #BrunchWeek  I have shared a brunch cocktail (2014 Raspberry Tequila Sunrise, 2015 Grape Mojito, 2016 Boozy Margarita Smoothie) and this year is no exception. The funniest part about this trend is that I don’t really drink that much but enjoy coming up with fun concoctions just like I do with food. When pondering what to make with the Nielsen-Massey rose water I remembered that mango often is paired with rose water in Indian cuisine, such as in a Mango Lassi. However, I’ve already shared a Mango Lassi cocktail so I applied these flavors to a Pina Colada instead.

But then I was curious, what is the difference between a Mango Lassi and a Pina Colada? After googling, the two are not all that different. A Lassi is usually yogurt, water, mango, and no booze, while a Colada is usually coconut cream/milk, pineapple, ice, and rum. So if you add mango to a Colada it’s basically a boozy Mango Lassie. Which would mean my Mango Lassi cocktail was actually a Mango Pina Colada and now here I am repeating myself. But I digress.

Whether or not this is a repeat recipe should not deter your from the fact that it’s stinking delicious. And if you prefer the mocktail (or Mango Lassi) version just simply leave out the alcohol. The ingredients are all thrown into a blender together until smooth, just like a smoothie. And now I wonder if what I made is actually a mango smoothie? Heck who knows what the proper name is, just drink it and enjoy! Maybe enjoy it while entering the #BrunchWeek giveaway!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Two years ago: Chocolate Caramel Cream Pie

Three years ago: Deviled Potatoes

Six years ago: Homemade Wheat Thins

MANGO PINA COLADA

Serves 4

Ingredients:

1 mango, peeled, seeded and cubed

1-1/2 cups pineapple juice

1 (14 oz.) can coconut milk

1-1/4 cups ice cubes

1 Tbsp Dixie Crystals pure cane sugar

1 tsp Nielsen-Massey rose water

1/2 cup rum (optional)

Directions:

1. Place all ingredients into a blender. Puree until smooth, pour into glasses and serve*.

* This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Source: Adapted from AllRecipes.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.