Description
A visually stunning, rainbow-layered frozen cocktail that tastes like a tropical beach party in a glass! The Electric Beach Hurricane is made with mango, blue curaçao, creamy coconut, and a tart sorbet topper. It’s the ultimate summer drink to wow your guests—fun, fruity, and irresistibly refreshing.
Ingredients
Mango Layer (Bottom):
½ cup frozen mango chunks (or mango purée)
1 oz white rum
1 oz coconut cream
½ cup ice
Blue Curaçao Cream Layer (Middle):
1 oz blue curaçao
2 oz coconut cream
¼ cup crushed ice
Berry or Dragon Fruit Sorbet Layer (Top):
½ cup dragon fruit sorbet (or berry sorbet of choice)
Splash of vodka (optional, for extra kick)
Optional Garnishes:
Lime wedge on rim
Edible glitter or colored sugar rim
Cocktail umbrellas or tropical stirrers
Instructions
Blend the Mango Layer:
In a blender, combine frozen mango, white rum, coconut cream, and ice. Blend until smooth. Divide evenly between two tall glasses. Freeze for 10 minutes to firm up.Blend the Blue Curaçao Cream Layer:
Rinse blender. Blend blue curaçao, coconut cream, and crushed ice until smooth and frothy. Slowly spoon or pour over the mango layer. Return glasses to the freezer for 5–10 minutes.Add the Sorbet Topper:
Scoop dragon fruit or berry sorbet over the top to form a dome. For an adult-friendly kick, drizzle a splash of vodka or rum over the sorbet.
Garnish and Serve:
Add a lime wedge, a tropical straw, or a sugared rim to finish. Serve immediately and enjoy your beach party in a glass!
Notes
Freeze between layers to keep them clean and distinct. Even 5–10 minutes makes a big difference.
Crushed ice blends better and creates smoother layers.
No mango? Swap in frozen pineapple or peach for a different tropical vibe.
Mocktail version? Replace alcohol with mango juice, citrus soda, or coconut water.
Batch for parties by multiplying the recipe and assembling in a large clear pitcher or punch bowl for a dramatic presentation.
Sorbet tip: Let it soften slightly before scooping for the perfect dome top!