Description
This Caribbean Cloud Candy Cocktail is a creamy frozen treat with layers of mango nectar, coconut rum, banana liqueur, and rainbow sherbet, swirled with vibrant blue curaçao slush. It’s the perfect tropical party drink that looks just as magical as it tastes! A fun, colorful cocktail that’s easy to make and sure to steal the show—get ready to wow your guests with this dreamy escape in a glass.
Ingredients
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1 cup mango nectar (chilled)
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2 oz Malibu rum (coconut rum)
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1 oz banana liqueur
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2 large scoops rainbow sherbet
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½ cup crushed ice
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1 oz blue curaçao
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Whipped cream (optional, for topping)
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Sprinkles or candy (optional, for garnish)
Instructions
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Make the blue curaçao slush: In a blender, combine the crushed ice and blue curaçao. Blend until slushy and set aside.
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Prepare the tropical base: Rinse the blender and add mango nectar, Malibu rum, banana liqueur, and rainbow sherbet. Blend until smooth and creamy.
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Layer the drink: In two tall glasses, spoon a bit of blue slush into the bottom. Pour in the mango-sherbet mixture, then top with another swirl of blue slush for that “cloud candy” look.
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Top it off: Add a swirl of whipped cream and garnish with sprinkles, rock candy, or a cocktail umbrella if you like. Serve immediately!
Notes
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Want a non-alcoholic version? Use coconut water instead of rum, banana puree or syrup instead of liqueur, and blue raspberry sports drink for the blue layer.
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Any fruit sherbet works—pineapple, orange, or berry are great options.
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For a party, multiply the ingredients and prep the layers separately so you can build each drink to order.
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Chill all your ingredients ahead of time for the creamiest texture.
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This cocktail is best served right after blending for maximum visual and flavor impact.