Refreshing Mango Coconut Daiquiri
This Mango Coconut Daiquiri is a smooth, tropical frozen cocktail made with ripe mango, creamy coconut, fresh lime juice, and rum. It blends sweet fruit flavor with bright citrus and a silky texture, making it perfect for warm evenings, backyard gatherings, or anytime you want an easy island-style drink at home.
Equipment
- Blender
- Measuring jigger or shot glass
- Citrus juicer
- Cutting board and knife
Ingredients
- 1 mango peeled and roughly chopped (Reserve a couple of thin slices for garnish)
- 2 oz white rum
- 2 oz coconut rum like Malibu
- 1 lime juiced (Reserve a few small lime zests or slices of peel for garnish)
- 1 teaspoon coconut cream
- 1 tablespoon simple syrup
- 2 cup ice
Instructions
- Add mango, white rum, coconut rum, lime juice, coconut cream, simple syrup, and ice to a blender. Blend until mixture is smooth and creamy.
- Blend until the mixture is smooth and creamy. Pour into two chilled glasses.
- Garnish with fresh mango slices and a little lime zest or peel. Serve and enjoy!
Notes
- Use ripe mango. It should smell fragrant and give slightly when pressed. An underripe mango will make the drink fibrous and less sweet.
- For a thicker texture, freeze the chopped mango for 1 to 2 hours before blending. This reduces dilution from the ice.
- Adjust sweetness to taste. If your mango is very sweet, reduce the simple syrup slightly. If it’s tart, add a little more.
- If the mixture is too thick to blend smoothly, add 1 to 2 tablespoons of cold water or a small splash of rum to loosen it.
- Chill your glasses in the freezer for 10 minutes before serving. It keeps the daiquiri colder longer and improves the texture.
- Serve immediately. This cocktail is best right after blending, while it’s smooth and frosty.
