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If you’re craving a tropical frozen treat, this vibrant layered mango colada slushie delivers on both flavor and presentation. It’s fruity, icy and laced with just the right amount of rum for a grown-up twist. With layers of mango, peach, strawberry, and creamy coconut, this slushie is made for hot days and beachy vibes. The color contrast alone makes it a showstopper, but it’s just as easy to make as it is to sip.
This layered mango colada slushie combines mango, peach, strawberry, coconut, and rum in a frosty drink that’s bright, boozy and always fun to serve.
You might also enjoy a blackberry Moscow mule, clementine creamsicle martini, cottontail margarita, or mango citrus white sangria.
Why You’ll Love It
Fun presentation: Bright layers of fruit and coconut make each glass look stunning.
Tropical taste: Mango, peach, and strawberry blend perfectly with creamy coconut and rum.
Customizable: Adjust the sweetness, fruit or alcohol level to suit your preference.
Easy to prepare: Just blend and pour. No cooking or steeping required.
Perfect for parties: These slushies are crowd-pleasers for BBQs, beach days or summer get-togethers.
Mango Colada Slushie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Frozen fruit chunks: Mango, peach and strawberry chunks give the drink its rich color and tropical flavor.
Coconut cream: Adds richness and balances the tart fruit with smooth creaminess.
Rum: Gives the slushie its signature boozy twist.
Lemon juice: Brightens the fruit flavors with a touch of acidity.
Ice: Helps achieve the perfect slushie consistency.
How to Make Layered Mango Rum Cocktails
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the fruit layer: Blend frozen fruits, ice, lemon juice, and half the rum until smooth. Transfer to a pitcher and chill.
Clean the blender: Rinse thoroughly to keep the layers distinct.
Make the coconut layer: Blend coconut cream with ice and the rest of the rum until smooth.
Assemble the drinks: Divide fruit blend between 6 glasses, then top with coconut blend.
Create swirl effect: Use a straw to gently swirl in a figure-8 pattern, if liked.
Garnish and serve: Top with fresh fruit slices and enjoy immediately.
Substitutions and Variations
Use different fruits: Try pineapple or papaya instead of peach or mango.
Swap the rum: Use coconut rum, white rum or skip it entirely for a mocktail.
Add herbs: Mint or basil can add an herbal note to the fruit layer.
Serving Suggestions
With savory bites: Enjoy some Thai spicy chicken skewers and smoked shrimp with your slushie. Another tasty idea is mango salsa with chips.
With something sweet: Mango yogurt dessert would be a great pairing, or perhaps some strawberry peach crisp.
How to Store Layered Mango Colada Slushies
Store: Although you could keep this for a day or so in the refrigerator, I recommend making them fresh to order, otherwise the layers will separate and they won’t look so pretty.
Top Tips
Use good quality frozen fruit: Ripe, sweet fruit makes the biggest flavor impact.
Swirl gently: Insert the straw all the way to the bottom and draw a slow figure eight to avoid mixing the layers too much.
Chill before serving: Make sure both layers are very cold before assembling for best texture and appearance.
Layered Mango Colada Slushie Cocktail FAQs
Light or coconut rum both work well, depending on how tropical you want it.
Yes, but add extra ice to get the right slushie consistency.
No, coconut cream is thicker and richer, which is key for the creamy layer.
You can blend the layers ahead of time and store them separately in the fridge, then assemble when ready.
Layered Coconut Mango Tropical Rum Slushie Recipe
Layered Mango Colada Slushie
Ingredients
- 1 Cup mango, frozen chunks
- 1 Cup peach, frozen chunks
- 1 Cup strawberry, frozen chunks
- 1 Can coconut cream , 14-Ounce
- 1 ½ Cups rum
- 1 lemon, juice only
- 2 Cups ice, or as required to desired consistency
Instructions
- In a blender, blend frozen fruits, 1 cup of ice, lemon juice, and half the rum until smooth with no visible fruit chunks. Transfer to a pitcher and chill until ready to serve.
- Rinse blender thoroughly.
- Blend coconut cream with one cup of ice and the remainder of the rum until well blended.
- Divide the fruit mix into 6 x 11-ounce glasses and top with the coconut mix. With a straw dipped all the way into the glass, gently make a figure eight if a swirl effect is desired.
- Garnish with strawberry slices or other pieces of fruits and serve.
Notes
Swirl gently: Insert the straw all the way to the bottom and draw a slow figure eight to avoid mixing the layers too much.
Chill before serving: Make sure both layers are very cold before assembling for best texture and appearance.
Nutrition
Layered mango colada slushie brings color, flavor and fun to any summer occasion. With vivid fruit layers and creamy coconut rum on top, it’s easy to make, easy to enjoy and impossible to resist. Prep ahead and serve in chilled glasses with a garnish for maximum impact. Whether shared with friends or sipped solo, this icy, tropical drink captures the essence of summer in every glass. Cheers to bright, boozy refreshment!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Mango + coconut = tropical heaven in my taste buds!
This looks so good! love the coconut cream.