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Frozen Coconut Rum Punch: Strawberry, Mango & Lime Cocktail

Meet your new favorite summer cocktail: a frozen coconut rum punch made with coconut rum, frozen strawberries, frozen mango chunks, fresh lime juice and a touch of agave. Finished with a splash of club soda and a fresh strawberry or mint sprig on the rim, this drink delivers tropical flavor and bright, summery color in every glass. It’s simple, quick, and ideal for backyard gatherings, holiday weekends, or whenever you want a refreshing, fruity cocktail.

Three cocktail glasses filled with a bright pinky orange rum punch, with mangos, strawberries, and lime slices scattered around

The vibrant pink-orange hue of this rum punch is unmistakable — sheer summer joy, served cold. Best of all, the whole recipe comes together in about ten minutes. Use a high-quality coconut rum for the smoothest flavor, but the combination of sweet mango and tart strawberries keeps each sip balanced and bright. A squeeze of lime cuts through the sweetness and the agave gently rounds out the flavors without overpowering the fruit.

Three cocktail glasses filled with a bright pinky orange rum punch, with mangos, strawberries, and lime slices scattered around, and a blue rum bottle

What You’ll Need:

These simple ingredients are all you need to make four refreshing frozen cocktails:

  • 6 ounces coconut rum
  • 1 cup frozen strawberries
  • 1 cup frozen mango chunks
  • 1/4 cup fresh lime juice (about 1 large lime)
  • 1 tablespoon agave syrup (or honey)
  • Club soda, to top each glass
  • Fresh fruit and mint sprigs for garnish

A bowl of frozen strawberries, frozen mango, and a few limes scattered around a blue Blue Chair Bay Rum Coconut Rum bottle

To prepare, start by pouring the coconut rum into a blender. The rum lends a creamy, tropical undertone that pairs beautifully with the fruit.

Coconut rum being poured into a blender, with strawberries, mango, and limes scattered around

Add the frozen strawberries and frozen mango, then pour in the fresh lime juice and a tablespoon of agave syrup. Agave adds a smooth sweetness that dissolves well when blended cold; substitute honey if you prefer. If you like a stronger cocktail, add a splash more rum during blending.

A blender filled with frozen strawberries and mango pieces, and coconut rum, surrounded by pieces of the fruit

Blend the mixture until smooth and slushy. The texture should be creamy with no large fruit chunks remaining. The color at this stage is stunning — a bright pink-orange that looks as good as it tastes.

The pinky orange cocktail mixture blended up in the blender, with fruit scattered around

Pour the blended mixture into four glasses. Top each glass with a splash or two of club soda for a delicate fizz and lighter mouthfeel. Garnish with a fresh strawberry on the rim or a sprig of mint for an aromatic finish. Serve immediately while cold and slushy.

Three cocktail glasses filled with a bright pinky orange frozen punch, and garnished with fresh strawberries, with fruit scattered around, and a hand picking up one of the glasses

This recipe is easy to scale: halve it to make two drinks or double it for a party. The frozen fruit makes preparation convenient and consistent, and you can swap fruit varieties depending on what you have on hand — raspberries or pineapple would both work well. The lime keeps the sweetness bright, so don’t skip the citrus.

Four cocktail glasses filled with a bright pinky orange rum punch, with mangos, strawberries, and lime slices scattered around

Instructions

  • Make the cocktails: In a blender, combine the coconut rum, frozen strawberries, frozen mango chunks, fresh lime juice, and agave. Blend until smooth and slushy. Taste and adjust by adding a little more rum or sweetener if desired.
  • Serve: Divide the blended mixture among four glasses. Top each with a splash of club soda. Garnish with a fresh strawberry or a mint sprig and enjoy immediately.

Notes

Use the best-quality coconut rum you can find for the smoothest results. Frozen fruit keeps the drink slushy without needing ice, which prevents dilution. If you prefer a lighter cocktail, reduce the rum slightly and increase the fruit. For a non-alcoholic version, replace the coconut rum with coconut water or a non-alcoholic rum alternative and follow the rest of the recipe exactly.

Top-down view of one cocktail glass filled with a pinky orange drink, and fruit scattered around

Happy summer and happy sipping! If you try this recipe, serve it chilled and enjoy the bright, tropical flavors with friends and family.