Mango Sorbetto "Colada" Float

Author Notes: For this Mango Sorbetto "Colada" Float, I recommend imagining you are on a beach with calm, gently lapping waves. Serve with squat wedges of lime, or a freshly ground nutmeg-and-raw-sugar rim. This float is also a prime opportunity to bring out kitsch decorative flair, in the straw-and-umbrella department. The coconut milk makes for a dairy free version of an Italian cream soda, and I used Talenti Gelato's Alphonso Mango sorbetto for the frozen part of the drink.Cristina Sciarra

Serves: 8


  • 3/4 cup (6 ounces) dark rum
  • 3/4 cup (6 ounces) light rum
  • 3/4 cup (6 ounces) lime juice
  • 3/4 cup (6 ounces) pineapple juice
  • 1/4 cup raw sugar
  • 1 pint mango sorbet
  • Fizzy water
  • 1/2 cup (4 ounces) coconut milk
In This Recipe


  1. To make the boozy base, whisk together the dark and light rums, the lime and pineapple juices, and the raw sugar; the sugar does not have to be completely dissolved. Refrigerate until very cold, at least 4 hours.
  2. To make the floats, divide the rum-and-juice base between the glasses. With the fizzy water, fill the glasses until they are 3/4-full. Add a small scoop of mango sorbet to the top of each glass, along with 1 tablespoon of coconut milk.

More Great Recipes:
Ice Cream/Frozen Desserts|Caribbean|Pineapple|Rum|Milk/Cream|Mango|Dessert