The mangoes here right now are at their peak and I simple can’t walk past them. Luckily, this mango daiquiri can be made with frozen mango too if you’re unable to get them fresh right now.
Similar to my frozen moscato strawberry daiquiri, this boozy refresher is fruity but, while the strawberry version is more like a slushy, this one turns out thick and smooth.
What is a daiquiri
A classic daiquiri is an alcoholic beverage made using white rum, lime juice and simple syrup to taste. Due to it’s simplicity, it’s become a popular base for a whole range of flavoured drinks, also known as daiquiris.
This mango daiquiri is sweet and undeniably full of mango flavour. The ice blends through so the drink is smooth but still cold and refreshing.
What you’ll need
All you need is 5 ingredients.
- Mangoes: 1 large mango (or roughly 1 ½ cups of mango flesh) makes about 3 cocktails. Make sure they are rip by smelling the end where the stalk is – it should have a strong mango smell and the mango should not be hard.
- Rum: I use Bacardi in this mango daiquiri but a coconut rum (like Malibu) would also work nicely. If you dislike rum, use vodka.
- Limes: The juice is used in the daiquiri but make sure to have some extras so you can cut slices to decorate the glasses.
- Sugar syrup: You can make this yourself with 1 part water to 1 part sugar. Heat them in a saucepan until the sugar has dissolved, then chill before use.
- Ice cubes: Despite the ice, this cocktail turns out mostly smooth but the ice keeps it nice and chilled.
Handy tools to have
- A good blender: Since you’re blending ice, you want to make sure the blender is suited.
- Champagne saucers or martini glasses: These are my preferred styles to serve this tropical cocktail in.
How to make it
With just a blender and a few ingredients, this mango cocktail is very simple to make.
- You’ll start by making the sugar syrup and this should be done well ahead of time so that it can chill before use.
- Now cut the mango into chunks. Stand the mango on it’s end, then run a sharp knife down through the cheek right up against the stone. Repeat that on the other side to have two cheeks of mango. Now run the knife down the two sides that are left to remove those as well. Discard the stone.
- Run a knife in a criss-cross pattern through just the flesh (not the skin) of the cheeks, then press them from the skin side to pop the chunks up. Slice them off. Now with the two smaller sides, run the knife between the skin and flesh then cut that flesh into chunks too.
- Now place the mango, rum, sugar syrup and lime juice in a blender and blend until smooth.
- Add the ice cubes and blend until smooth again.
- Pour and drink.
How to decorate the cocktail
I like to keep this cocktail simple by just adding a slice of lime to the side of the glass but you can also add twirls of lime zest, or maybe try a toothpick with a cube of mango and a cube of lime on it.
Can I make non-alcoholic
To make this daiquiri without the alcohol (known as virgin or a mocktail), you can just skip the rum entirely. You can add a little water to thin it out if needed or soda water is great for adding a slight bitter edge and make it seem more cocktail-y.
More recipes you’ll love
- 1 large mango
- ½ cup white rum (I use Bacardi) (125ml / 4oz)
- ⅓ cup sugar syrup (80ml / 2.7oz) (notes)
- 2 tablespoons lime juice (notes)
- 1 cup ice cubes
- Lime slices to serve
- Cut the cheeks off the mango, running the knife close to the stone. Cut off the two sides as well then discard the stone.
- With the two full cheeks, use a sharp knife to cut a criss cross pattern through the flesh only (not the skin), then turn it inside out so you can easily cut off the cubes of mango flesh. For the smaller pieces, run the knife between the flesh and the skin, then cut the flesh into cubes.
- Add the mango, rum, sugar syrup and lime juice to a blender and blend until smooth.
- Add the ice cubes and blend again until smooth.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
- To make sugar syrup, combine 1 cup sugar and 1 cup water in a saucepan over low heat, stirring until the sugar has completely dissolved. Extra sugar syrup can be stored in a preserving jar for up to 1 month.
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