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.
Pour into martini glasses or champagne saucers and sit a slice of lime on the edge to serve.
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.
Author: Marie Roffey
Course: Beverages, Drinks
Have you tried this recipe?Rate or comment below and let us know how it was!