GHOST® Recipes, HQ

GHOST® x SYDNEY CUMMINGS "MANGO COLADA" RECIPES

August 18, 2026

Mango Colada Protein Spritz

Ingredients

Directions

1. Mix 1 scoop of GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" with 6-8 ounces of cold water until fully dissolved.
2. Divide the diced mango among an ice cube tray and pour the protein mixture over top.
3. Freeze until completely solid.
4. Fill a large wine glass about three-quarters full with the protein ice cubes.
5. Add the frozen pineapple chunks.
6. Pour sparkling water until the glass is halfway full, then top with GHOST® ENERGY "OG COLADA".
7. Garnish with fresh mango, pineapple, or a lime wedge.
8. Sip and enjoy as the protein cubes slowly melt into the drink.
Upgrade: Rim the glass with Tajín or toasted coconut for an elevated tropical presentation.

Mango Colada Clear Whey Protein Bars

Ingredients

1 cup Creamy Natural Peanut Butter
1/3 cup Honey
1/2 tsp Sea Salt
2 1/2 cups Old-Fashioned Rolled Oats
1/3 cup White Chocolate Chips
3 Tbsp Crushed Walnuts
2 Scoops GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" (1 for the bars, 1 for the glaze)
1/3 cup Vanilla Greek Yogurt
1 cup Thinly Sliced Fresh Mango

Directions

1. Line an 8x8-inch baking pan with parchment paper.
2. In a large bowl, combine the peanut butter, honey, Greek yogurt, and 1 scoop of GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" until smooth.
3. Fold in the oats, sea salt, white chocolate chips, and crushed walnuts until everything is evenly coated.
4. Firmly press the mixture into the prepared pan using the back of a spatula or measuring cup.
5. Arrange the sliced mango evenly across the top.
6. In a separate bowl or shaker, mix the remaining scoop of GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" with just enough cold water to create a thick, pourable glaze.
7. Drizzle the glaze over the bars and refrigerate for at least 1-2 hours, or until firm.
8. Slice into bars and store in an airtight container in the refrigerator for up to 5 days.
Upgrade: Sprinkle with toasted coconut flakes for an even more tropical finish.

Mango Colada Slush

Ingredients

2 1/2 cups Cold Water
1 cup Cream of Coconut (Coco Lopez)
2 cups Pineapple Juice
1 cup Frozen Mango Chunks
1 Scoop GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" (1 for the bars, 1 for the glaze)

Directions

1. Add the water, cream of coconut, and pineapple juice to a blender.
2. Add the frozen mango and 1 scoop of GHOST® CLEAR WHEY x SYDNEY CUMMINGS "MANGO COLADA" last to help prevent the powder from sticking to the bottom of the blender.
3. Blend until completely smooth.
4. Pour the mixture into the Ninja SLUSHi.
5. Select the “Slush” setting and let it run for approximately 30 minutes, or until the desired consistency is reached. I like to increase my cold setting by 2 more bars for a more frozen feel.
6. Pour into glasses and serve immediately.
7. Drizzle the glaze over the bars and refrigerate for at least 1-2 hours, or until firm.
8. Slice into bars and store in an airtight container in the refrigerator for up to 5 days.
Upgrade: For an extra tropical kick, top with GHOST® ENERGY "OG COLADA" before serving.
Additional Upgrade: Garnish with fresh mango slice, maraschino cherry, and cocktail umbrella toothpick.