Can I make this cocktail ahead of time?

It’s best served right after blending for the perfect swirl and texture. You can prep the slush an hour ahead and store it in the freezer.

What can I use instead of Malibu rum?

Any coconut-flavored rum works, or use white rum with a splash of coconut extract.

Absolutely! Replace the alcohol with mango soda or pineapple juice and top with whipped cream and sprinkles.

Yes! Blend larger batches and layer directly into a chilled punch bowl—add sherbet scoops and candy on top for a party look.

A creamy, colorful cocktail with tropical mango, coconut rum, sherbet, and a swirl of blue curaçao slush—like a vacation in a glass.

Scale

1 cup mango nectar (chilled)

2 oz Malibu rum (coconut rum)

1 oz banana liqueur

2 large scoops rainbow sherbet

½ cup crushed ice

1 oz blue curaçao

Whipped cream (optional, for topping)

Sprinkles or candy (optional, for garnish)

1. Blend crushed ice and blue curaçao until slushy. Set aside.

2. Rinse the blender. Add mango nectar, Malibu rum, banana liqueur, and rainbow sherbet. Blend until smooth.

3. Spoon a layer of blue slush into the bottom of each glass.

4. Pour in the mango-sherbet mixture.

5. Top with another swirl of blue slush for a layered effect.

6. Add whipped cream and garnish with sprinkles or candy if desired.

7. Serve immediately.

You can substitute pineapple nectar for mango.

For a non-alcoholic version, replace liquor with fruit juice and lemon-lime soda.

Freeze the slush up to 1 hour ahead to save time.

Keywords: Caribbean cloud candy cocktail, tropical cocktail, sherbet rum drink