نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بينيا كولادا بالمانجو وجوز الهند المحمص

Spanish 5 Mins Prep · 5 Mins Cook

Halve the lime and run it around the rim of 4 glasses, then dip each rim in the toasted coconut.
Combine the caster sugar and water in a saucepan over a medium heat, stirring until the sugar dissolves. Increase to a high heat and bring to a boil. Remove from the heat and pour into a heatproof jug. Cover and chill until cold.
Blend 125ml of the chilled sugar syrup and the coconut cream, pineapple juice and ice cubes in a blender until smooth. Divide the mixture in half.
Peel and chop a ripe mango and blend it into half of the mixture.
Pour the mango piña colada into each glass then top up with the remaining piña colada.