mango daiquiri tour

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"We brought our two young children to Puerto Rico on a cruise. We told him what we were wanting to see and do, and he made it happen! He more than exceeded our expectations."

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Mango Daiquiri

A mango daiquiri transports you to a sunny, breezy, tropical beach.

What’s in a Mango Daquiri?

• The Best Rum

Mango Nectar Swaps

• Make it Swirled

Mango daiquiris should be the poster child for lounging around on the backyard patio or in the pool. Take one sip of this Mango Daiquiri, savor the creamy floral flavor of this rum drink and let it transport you from the patio to a sunny, breezy, tropical beach.

I find that standard daiquiris are packed with ice, which tends to water them down. My version eliminates most of the frozen water and replaces it with frozen mango chunks, which not only keeps the mango flavor front and center but also creates a smoothie-like consistency.

It’s not a heavy drink so it lends itself well to afternoon sipping.

Rum is a must for any daiquiri, but the type of rum you use is up for experimentation. White rum, flavor-wise, is a blank slate and allows the mellow-tasting mango to shine through. 

I prefer to buy fresh mango and freeze it myself so I know it’s at its peak, but you can buy already frozen mango from the freezer section.

If you want to use fresh mango, peel and cut it into chunks then freeze it in a single layer. Transfer to a zip top bag so you have it when you need it. (It’s also a great way to save mangos if you bought a bunch and didn’t get a chance to use them up before leaving town.)

For my mango daiquiri, I blend the frozen mango chunks with light rum and lemon juice. I find that the white rum, specifically, doesn’t interfere with the flavor I’m craving, which is all mango. Though the original cocktail usually includes simple syrup , I prefer to omit sugar sweeteners and up the flavor-ante by adding orange liqueur and mango nectar. 

Best Rum for Daiquiris

Most Caribbean white rums will do this drink justice, and some are even aged for a short time. Those are always a safe option in your daiquiris.

Don’t go mortgaging the house for the rum you're going to use in this mango daiquiri.

My top choices are: 

• Bacardí Superior (This is my favorite. It's budget-friendly and tastes good enough to drink on its own.)
• Plantation 3 Stars
• Myer’s Platinum White. 

I use mango nectar in this drink because it fortifies the mango flavor in the cocktail and sweetens the drink, which eliminates the need to add simple syrup.

As an added bonus, the nectar thins the daiquiri's consistency, making it easier to drink through a straw. If you can’t find mango nectar, replace it with any of the juices below:

• Orange juice

What’s the Best Glass for a Daiquiri?

Like my outfits, I like my daiquiri glassware to be cute. So long as it has a stem that separates your warm hand from the bowl of the glass, it’s okay to use anything from a coupe to a martini glass, to a wine glass. The stem gives your hand something to hold onto  besides  the bowl of the glass, which would cause our boozy smoothie to melt faster than we want it to.

Mango Daiquiri Garnish Options

Though I don’t fiddle much with garnishes in my frozen daiquiris, a little edible cocktail jewelry never hurt anyone. A simple furl of mango makes for an effortless garnish here.

Of course, fresh slices of mango will also work well as a garnish for this daiquiri. If you’re using pre-cut, frozen mango chunks, a curl of lemon peel will also be a sublime garnish. Fans of whipped cream should spoon or pipe a dollop of it onto the poured cocktail and top it with a maraschino cherry just because.

History of Mango Daiquiri

Daiquiris were first developed as a stirred drink. More specifically, they were muddled, then stirred. Like plenty of rum cocktails, it was born on the Caribbean Island of Cuba.

Fitting since tropical fruits and rum from sugarcane plantations were reasonably easy to come by. It seems to me that frozen daiquiris are more popular now than the OG version, and for a good reason: they’re just fun. Most people smile at the thought of sipping an adult slushy. 

How To Make a Swirled Mango Daiquiri

A brunch routine I have come to love is making swirled mango daiquiris. Simply make a second batch of this daiquiri recipe and replace the mango with a fruit of contrasting color and flavor. Here are a few options:

Layer the two flavors together in a glass and swirl them slightly with a straw.

More Crafty Cocktail Recipes

• Frozen Siesta Cocktail
• Hurricane Cocktail
• Blueberry Pitcher Margaritas
• Pina Colada

Equipment needed: blender.

Ingredients

2 ounces mango nectar  (or other tropical juice)

1 1/2 ounces white rum

1 ounce orange liqueur such as triple sec or Cointreau

2 teaspoons fresh-squeezed lemon juice

1/2 cup frozen mango chunks

1/2 cup ice cubes

Add the mango nectar, white rum, triple sec, lemon juice, mango, and ice into a blender.

Pulse the ingredients until the mixture is smooth and no chunks of ice or fruit remain.

Taste the daiquiri for sweetens and tartness. Add more mango nectar or lemon juice to suit your taste. If the consistency of the daiquiri is too thick, like pudding, add more nectar or * wink, wink*  rum to thin out the cocktail to a slushie consistency, think thick slurpee.

Pour the daiquiri into a 10-ounce cocktail glass. If you also have fresh mango laying around make a curl of it with a vegetable peeler and place it in the side of the glass. Enjoy while frozen.

Did you love the recipe? Give us some stars and leave a comment below!

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We will have a full day free in SJ after having several to explore the city. We are trying to decide between two tours that Ellis offers (knowing that both would be great). We are hoping to get some feedback on the two tours we are considering with him: Mango Daiquiri or Chaco Frio. We would really appreciate any feedback from those who have done either of these tours. Thank you

I haven't gone yet but I booked the mango daiquiri tour. One of the posters here went not to long ago and loved it. Do a search for it, I think it was last month.

i will look again to see if I can find the post that you saw. I have to believe that both are great. Have a fantastic time.

Which days are you going?

I booked the mango daiquiri tour for Wednesday April 26th.

Oh man. That's the time we are gonna be there and my birthday but I think I wanna do flamenco beach that day. We were looking for someone for the 28th since he's closed the 27th

I'm there similar days. The 25-29th. If you want to do the 28th I'd love to tag along.

Was there a specific reason you chose this tour over others that Ellis offers?

It combines the Charco Azul and forest tour in one without it being a strenuous hiking tour since I have Achilles tendonitis and includes a daiquiri made fresh.

Thank you. Being in the forest is important to us - how much time did you spend in the forest vs outlying areas?

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Tour with Ellis www.tourwithellis.com

By tanker17 , March 5, 2020 in San Juan, PR

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If you are looking for a tour in San Juan look no further!!  We have been on several tours with Ellis with a large group and a smaller one.  Nothing is too much!  

My favorites are the Mango daiquiri tour (this was before the hurricanes) we sat at a smaller bar and watched manatees playing in the water while we drank the most delicious mango daiquiris 

We also ate a beautifully prepared meal at a local family's house after swimming in the prettiest natural pool with waterfalls. Several local families were there enjoying themselves as well.  This was in the rainforest area. 

Both tours are highly recommended  and he does others.  Ellis is easy to deal with and very accommodating.

He has a Facebook page but i think they were working on it.  Until then use his new web page.  www.tourwithellis.com

Tell him the Murphy's sent you.  😁

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RecipeTin Eats

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Mango daiquiri & tales from a mango farm.

The king of all cocktails – MANGO DAIQUIRI!!! There is no better way to celebrate the best of Aussie summer than with big, juicy, ripe mangoes. Make these straight up, with or without a blender, or make slushy frozen Mango Daiquiris!

Plus, tales of this city girls’ adventures on a MANGO FARM!!!

On a scale of 1 to 10, this rates a 12 15: plucking a golden ripe mango off a tree then 10 minutes later, sipping on Mango Daiquiris….

HOW COOL IS THAT??😎

So as you probably guessed, no this didn’t happen in my own backyard. It was at the Groves Tropical Fruit Farm in country Queensland (Yeppoon, 1 hour from Rockhampton) which I visited to immerse myself in the excitement of Mango Harvesting!! Regular readers may remember my trip from last year , when I rocked up at the Groves farm to say g’day before heading off to the motel to dump my luggage, and instead was swept into the house and shown my room, welcomed by the family like I was a long lost friend. (Just to clarify, I’d never met them before, never even spoken to them, other than a 2 minute “Help me, I’m  lost!” call enroute to the farm).

And this year, it really  was visiting long lost friends! The minute I drove up to the farm, I was greeted by every member of the Groves like I was family. Ian – the Mango King, (thinks) he’s the Boss Man, Sandi – beautiful to the core, the real Boss of the farm 😉, David – destined to take over the Mango Throne and the biggest attraction at the local farmers’ markets (never seen so much eyelash batting by the over 60’s), and Mel – Australia’s best mango grader, juggler and dancer, a vibrant young lady with wisdom and experience beyond her years.

Meet the Groves. This is an Australian farming family that everyone will fall in love with. They represent the best of Australian horticulture – hard working, smart (this growing stuff is serious big business!), hilarious, warm, genuinely beautiful people from the inside out.

PS There is every possibility that Ian (top left) is actually smiling in that photo, you just can’t see it because of his bushy beard!!!

If there was ever a way to truly appreciate every piece of fresh produce you handle, visit a farm. I can’t tell you how much it has changed my perspective of things. When you walk the soil of hard labour, hear how much goes into growing the orchard (the risks! Can’t get over all the things that can go wrong!), all the little and big details behind picking, storing, grading, cleaning, packing, distribution to the markets then eventually making it into the very stores that I shop at…the mind boggles.

And the sheer  scale ! Me, I work on a MacBook with a camera. That’s my tiny world. Everything at the farm is on such a large scale – especially so when you’re a shortie like me. Tens of thousands of trees, thousands of acres, tonnes of mangoes, giant crates, towering stacks of trays filled with ripe juicy mangoes….

Do you notice how the mangoes are a bit green and not the glowing yellow / blushing red you’re used to seeing at the shops? That’s because the mangoes are picked at an exact time in its maturity cycle so that when it arrives in the stores, anywhere between 3-5 days after they are picked off the trees, they are perfectly ripe and ready for us to eat.

Too ripe, and they’ll be overripe when they arrive. Not ripe enough and they’ll never ripen properly. The optimum time for mango harvesting is small, and I’m overwhelmed at the number of things that can go wrong. Mechanical problems with the tractors / packing factory / storage facility, RAIN (interesting fact – can’t pick mangoes while or after raining, they get too tender to handle), ensuring the transport and distribution goes to plan. Not to mention the actual growing of the mangoes themselves.

The ripe mangoes which can’t be distributed to stores are taken to the local farmers’ markets in Yeppoon, held every Saturday. I took my giant camera and tottered along to check out the action, chattered to locals and stall holders who were curious to know what I was doing, snapping photo after photo of David.

I might have told them I was taking photos of David because he’s a famous mango grower…..”Oh , didn’t you know? Yeah, he’s really  famous! I’m up here from Sydney to do a piece on him!” I said, holding back a cheeky grin.  I wonder how much grief they’ll give him at next weeks’ markets? 😉

PS I might be totally be biased, but I do declare that the Groves’ stall was the busiest and I absolutely swear to you, I’ve never seen so much eye lash batting by the 60+ female age group. I am sure it was all about the mangoes. Positive!

I’m not a professional film maker by any stretch of the imagination. Just a home cook who taught herself how to take food photos and make recipe videos. But I did make a video about my visit! I’ve watched this countless time, and every time I get a goofy smile on my face as it transports me back to the Groves’ farm.

And with all the hard labour that goes into growing the mangoes….ahh, when they’re ripe and ready to go, they are a sight to see! Plump and juicy, mangoes are surely the king of all fruits. There is no other fruit that screams of summer like mangoes!

I was torn, absolutely torn about what recipe to share to celebrate Aussie mangoes. In fact, I spent an inordinate amount of time creating a smooth and creamy Mango Ice Cream made  without an ice cream maker but ditched it at the last minute because when I was chatting to locals at the market and listed everything I had / was making with mangoes, Mango Daiquiris got the most enthusiastic response!

And so I present to you my Mango Daiquiri. 🙂 1 juicy plump mango will make 4 servings. Mangoes have a very strong flavour, probably the strongest out of all fruit, so a little bit goes a long way. You can’t taste the alcohol in it at all, which makes it dangerous / delicious.

Make it straight up as I have, with or without a blender, or make frozen Mango Daiquiris! I’ve provided directions for all of these.

Cheers! – Nagi xx

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Mango Daiquiris

Ingredients.

• ▢ 1 large ripe mango (1 1/4 cups of flesh)
• ▢ 90 ml / 3 oz white rum (I use Bacardi)
• ▢ 2 tbsp sugar syrup (adjust to taste) (Note 1)
• ▢ 1/4 cup fresh lime juice
• ▢ 1 heaped cup of ice cubes (or 1 cup crushed ice), plus more to serve

Sugar Syrup (Note 1)

• ▢ 1/4 cup white sugar
• ▢ 1/4 cup boiling water

Garnish (optional)

• ▢ Strawberries
• ▢ Lime slices
• ▢ Mint

Instructions

• Chill glasses in the fridge.

Make With Blender

• Place Daiquiri ingredients in the blender in the order listed (ice last, blends better).
• Whizz until ice is blitzed. Taste test then adjust sour with lime and sweetness with sugar.
• Pour into glasses - this recipe makes the perfect amount to fill 4 martini glasses.
• Garnish with strawberries, lime and mint if desired. Serve cold.

Without Blender

• Puree mango using a stick blender or food processor.
• Pour into 1 litre / 1 quart or larger jar or bottle. Add bacardi, sugar syrup and 1/2 cup water (Note 3). Refrigerate until chilled. Also refrigerate the limes and glasses.
• Once chilled, add lime juice and ice cubes into the bottle. Shake well, then serve, straining the ice cubes. You can also put some crushed ice into the glasses, but remember that as the ice melts, it will dilute the cocktail.

Recipe Notes:

Nutrition Information:

Watch how to make it.

Mango Daiquiri recipe video! PS Watch how I scoop out the mango flesh, neat trick that I was taught by the Groves! ❤️

ALL THE OTHER THINGS…

All the other things I made with Mangoes when I was at the Groves’ Tropical Fruit Farm and I commandeered their kitchen! Clockwise from top left: Mango Coconut Muffins (I used this  Apple Cake recipe , swapped apples for mangoes and added 1 cup coconut), the team scoffing down Pulled Pork Sliders with a Mango BBQ Sauce, Mango Ice Cream (made without an ice cream churner!), Mango Avocado Salsa with Tacos (it was a hit!) and the sliders mentioned above. I feel like I made more things but I can’t remember. Oh wait! Mango Daiquiris! 😉

LIFE OF DOZER

Now THIS is a souvenir – being sent home with every spare inch (and more!) jam packed with freshly picked tropical fruit!

As for Dozer – well, he equates the sight of a suitcase with me going away and curls up forlornly around it as I pack. But he still hasn’t figured out the difference between departing and RETURNING home. He lay there until I unpacked everything, then returned to his usual form of bounding around in the backyard, chasing rabbits/birds/hang gliders etc.

Special treat for Dozer – he is NUTS for mangoes!

This post is brought to you in partnership with  Mangoes Australia  who know how much I love summer, mangoes and the Groves family! Follow them on Instagram – you might even see some of my recipes on there!

❤️❤️Many thanks to the wonderful Groves family for their hospitality, kindness, all the FUN and sharing their knowledge with this City Gal on her whirlwind visit to the Groves Tropical Fruit Farm in Yeppoon, Queensland.❤️❤️

Follow the Groves on Instagram for an insight into life on a tropical fruit farm – and you might even see some pics of me!!! 😉

Hi, I'm Nagi !

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61 Comments

May 21, 2023 at 6:01 am

December 28, 2021 at 12:06 am

Oh yum. I got a little confused on tip #3. Can you please clarify it for me? What is it that I need?

July 22, 2021 at 3:17 pm

Hi I love ur food, looks so tempting. I tried ur dessert and everyone loved it. I want to ask can I make this drink without alcohol, any substitute alcohol. I want recipe for non-alcoholic summer drinks. Please can u help. Thanks. Live for dozer

July 23, 2021 at 3:19 pm

Of course Ammamama! You can sub the rum with 100% apple juice and reduce the sugar syrup here 🙂 N x

July 23, 2021 at 5:56 pm

May 26, 2021 at 6:04 pm

Last evening, I made a Mango Daiquiri cocktail. This drink was made in my mixer. It was extremely tasty.

February 4, 2021 at 1:03 pm

November 24, 2019 at 11:32 am

November 25, 2019 at 5:17 am

That’s great G! Everyone will be coming to your place from now on!

November 23, 2017 at 2:46 pm

I have an orchard on the cap coast and we have a few mango trees. its funny to see someone else enjoying the mango daiquiri thing. We use malibu instead of bicardi gives that nice coconut hint to it!

November 23, 2017 at 6:24 pm

Mango daiquiris are VERY popular here in Australia!!! N xx

February 7, 2017 at 4:47 pm

February 8, 2017 at 6:03 pm

I will give him a giant hug FOR YOU!!! I’m so glad you enjoyed both this cocktail and the smoked salmon bites, aren’t they delicious?? I’m addicted to them!

February 2, 2017 at 9:19 am

We do a drink we call a” Mango Mimosa” half fill a clean, empty coffee bottle with mango flesh, add enough rum or Vodka, to suit your preference, to cover the fruit. Leave refrigerated for at least 24 hours. to serve, take two tablespoons of flesh with juice to a champagne glass, top it off with champagne and garnish with finger limes around the rim. Guarantee you will be going through a lot of champagne.

February 3, 2017 at 11:33 am

Oh WOOOOAAAAH! That sounds amazing Tony! Just so happens I have a stash of mangoes that are calling me to make Mango Mimosas! Thanks for the great tip!

January 26, 2017 at 11:24 am

January 27, 2017 at 9:19 am

I love Honey Gold!!! I hate to play favorites….but I think it’s my pick! Though when Keitt’s are around, they are the ONLY ones so they are the best too! And I LOVE R2E2’s for cooking because the flesh is so firm – SO GOOD grilled on the BBQ!

January 22, 2017 at 6:46 pm

January 23, 2017 at 8:06 am

Hi Evan – WOW! That IS pretty much a perfect Saturday arvo! So glad you enjoyed the daiquiris AND the rolls, thanks so much for letting me know! N xx

January 21, 2017 at 8:03 am

January 21, 2017 at 9:24 am

Ba ha ha!!! I hear you Rena! I use passata bottles – I ALWAYS keep the bottles so I have tons and tons and I use them for drinks and homemade stocks. 🙂 I had a few of them filled with Daiquiris last weekend, including in the freezer! Worked a treat! N xx

January 15, 2017 at 8:59 pm

What a lovely story! I grew up next to the Groves’ farm – they certainly are one of the most kind-hearted, hard working and fun families you will ever meet. Can’t wait to try your daiquiri recipe!

January 16, 2017 at 7:32 pm

You did?? Oh WOW! Thanks so much for reading the story Shannon! They are amazing, I feel honoured to have met them and be welcome into their beautiful home. 🙂 N xx

January 15, 2017 at 2:14 pm

Great post Nagi! Mango is by far my favourite fruit…I’d be in heaven on that farm!!

The mango ice cream sounds delish – you should definitely post it at some point…PRETTY PLEASE!

January 16, 2017 at 7:25 pm

I WAS in heaven!!!! It was amazing x 1 million! N xx

January 15, 2017 at 3:22 am

January 16, 2017 at 6:49 pm

OMG it is an AMAZING experience! 🙂 N xx

January 14, 2017 at 5:14 pm

January 16, 2017 at 6:28 pm

Oooh! Hope you LOVE IT!!!! 🙂

January 14, 2017 at 1:21 pm

January 16, 2017 at 6:16 pm

Hi Elaine, thanks for the question! I forgot to add a non alcoholic option – adding it now! 🙂

January 14, 2017 at 1:13 pm

The Groves seem like the BEST friends a person could have. Imagine having access to as many mangoes as you could eat? I believe that’s the closest thing to heaven a person could experience.

January 16, 2017 at 6:15 pm

They are truly amazing people Maureen. Truly amazing! ❤️

January 14, 2017 at 12:21 pm

January 16, 2017 at 6:13 pm

Oh gosh I feel guilty rubbing it in about how WARM the weather is here!!! Stay cosy Gale! 🙂 N x

January 14, 2017 at 11:36 am

What a delightful story! I love mangos and have a tree in my backyard but that farm was absolutely amazing! How lucky that you get to visit there every year. My favorite mango drink is my husband’s famous mango colada but now I’m dying to try these daiquiris. Cheers!

Oooh! MANGO COLADA – amazing! Don’t suppose you’d care to share the recipe? 🙂 I’d LOVE to share it on Instagram!!!

January 17, 2017 at 12:13 pm

Sure feel free to share. It really is super delicious especially for those of us that are crazy about mangos! Here is the link on my site to the recipe. http://2cookinmamas.com/2016/04/20/mango-colada/ Hope you get to try it!

January 18, 2017 at 7:48 pm

I will I will! I have so many mangoes in the fridge!!! Thanks so much for that, I’ll tag you! N x

Mango Daiquiri Cocktail Recipe

Mango Daiquiri Nutrition Facts

C alories:250

P rotein:1g

C arbohydrates:30g

A lcohol:14%

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024

• 2 How Mango Daiquiri Tastes?
• 3 Interesting facts about Mango Daiquiri
• 4 Ingredients 🍾
• 5 Recipe. How to make Mango Daiquiri Drink 🍸
• 7 Perfect Pairings
• 8 What you could change in Mango Daiquiri
• 10 Additional Information
• 11 Frequently Asked Questions
• 12 More Similar Recipes!

The Mango Daiquiri is a tropical twist on the classic Daiquiri, which was created in the late 1800s in Cuba. The Mango Daiquiri became popular in the 20th century as people started to experiment with different fruit flavors in their cocktails. This fruity and refreshing drink is perfect for those who enjoy tropical flavors and is often enjoyed on warm summer days or at beachside bars.

• Origin: Cuba
• Popular in tropical locations
• A twist on the classic Daiquiri

How Mango Daiquiri Tastes?

The Mango Daiquiri has a sweet and tangy taste, with the natural sweetness of ripe mangoes and the tartness of lime juice. It's a well-balanced and refreshing cocktail with a smooth texture and a hint of rum warmth.

Interesting facts about Mango Daiquiri

• The Mango Daiquiri is sometimes served frozen, blended with ice for a slushy texture.
• Mangoes are native to South Asia and are considered the national fruit of India, Pakistan, and the Philippines.
• The Daiquiri is named after a small village in Cuba where it was first created.

Ingredients

• Ripe mango : 1
• Lime juice : 0.5 oz(15ml)
• Simple syrup : 0.5 oz(15ml)
• White rum : 2 oz(60ml)
• Ice : 1 cup

The star of the show! Mango brings a sweet, tropical flair and a creamy texture to the cocktail. If your mango isn't ripe enough, you won't get the same natural sweetness and might need more simple syrup.

Mary Mitkina

A zesty punch! Lime juice adds the essential tangy kick to balance the sweetness of the mango—a cocktail isn't a daiquiri without it! Too much might make you pucker up; too little and it's just a mango slushy.

Simple Syrup

The sweet mediator. It's all about balance; without it, the lime would be overpowering. If you're sweet enough already, skip it or just whisper its name over the blender.

The spirit of fun! White rum is clean and subtle, letting the mango shine while adding that 'grown-up' kick. Skip it and you've got a mocktail, not that there's anything wrong with that!

The unsung hero. Nobody likes a warm daiquiri, and the ice gives it that slushy magic. No ice, and you'll just have a boozy juice—refreshing, but not the same.

Recipe. How to make Mango Daiquiri Drink

• Peel and chop the ripe mango, removing the seed.
• In a blender, add the chopped mango, lime juice, simple syrup, white rum, and ice.
• Blend until smooth and pour into a chilled cocktail glass.
• Garnish with a mango slice and a lime wheel.
• Use a ripe mango for the best flavor. The mango should be soft to the touch and have a sweet aroma.
• Chill your cocktail glass before serving to keep the drink cold longer.
• If you prefer a less sweet drink, you can reduce the amount of simple syrup.

Perfect Pairings

• Ceviche: Its citrusy flavors will complement the lime juice in the cocktail.
• Grilled Shrimp Skewers: The mango daiquiri pairs well with seafood, especially when it's grilled.

Main Courses

• Jerk Chicken: The sweet and tart profile of the cocktail can cut through the spiciness of the chicken.
• Coconut Rice: A light and airy dish like coconut rice would balance the fruity intensity of the mango daiquiri.
• Lemon Sorbet: The acidity of lemon sorbet will be balanced by the sweetness of the mango in the cocktail.
• Vanilla Panna Cotta: The creaminess of panna cotta would complement the smooth texture of the daiquiri.

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What you could change in Mango Daiquiri

• Peaches or Pineapples can be used instead of mangoes for a different tropical flavor.
• Honey or Agave Nectar can be used as a natural substitute for simple syrup.
• Dark Rum can be used instead of white rum for a deeper flavor.

Explore all drinks starting with M here

And of course - twists🍹

Spicy mango daiquiri.

Add a small slice of jalapeño to the blender for a kick. Your cocktail will now have a spicy edge, teasing your palate with every sip!

Mango-Basil Daiquiri

Throw a few fresh basil leaves into the mix. This version offers a herby freshness and an aromatic twist that will leave your taste buds singing in the rain!

Berry Mango Daiquiri

Add a handful of mixed berries to the blender. This creates a berry bonanza with a rich color and depth of flavor, for those who like to walk on the fruitier side of life.

In case you forgot basics how to make Mango Daiquiri

The basic composition of simple syrup is relatively straightforward – a 1:1 ratio of sugar and water. This mixture is heated until the sugar dissolves, resulting in a clear, sweet syrup.

How to Garnish?

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

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Frequently Asked Questions on Mango Daiquiri

Is mango daiquiri considered a 'girly' drink.

No, the Mango Daiquiri, like all cocktails, has no gender. It has a sweet, tropical flavor that can be enjoyed by anyone, regardless of gender.

What type of rum works best in Mango Daiquiri?

While the classic recipe calls for white rum, you can also use gold or dark rum depending on your personal preference and the flavor profile you're aiming for.

Can I use canned Mango for Daiquiris?

Yes, you can use canned mango. However, fresh mango will have a better flavor and texture.

What are other variations of Daiquiri?

Daiquiri variations often involve substituting different fruits for the lime. Some popular ones include Strawberry Daiquiri, Banana Daiquiri, and Pineapple Daiquiri.

How do I select a good ripe mango?

Good ripe mangoes will give slightly to pressure, similar to a ripe avocado. They'll also have a pleasant, sweet aroma.

Can I make Mango Daiquiri without alcohol?

Yes, you certainly can. Just leave out the rum and you have a delicious mango smoothie.

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Mango Daiquiri (Frozen Recipe)

A mango daiquiri is a tropical cocktail that screams summer fun. 

The classic version is a simple mix of rum, lime juice, and mango. Here, we’re tossing in a secret ingredient (triple sec) to take it to the next level. 

Trust me, one sip will transport you straight to the tropics. If you have a blender, you’re already halfway there. 

It’s so easy to make this drink your own, too. Switch up the liquor, play with garnishes, and swap in different fruits. 

A mango daiquiri isn’t just a drink. It’s an experience you’ll want to relive again and again.

What is a Mango Daiquiri?

A mango daiquiri is a cocktail that combines mango, lime juice, and rum. 

Unlike a basic daiquiri that uses solely lime and rum, this one brings in the tropical flavor of mango. 

The drink is blended with ice, making it smooth and easy to sip. It’s a cold and refreshing drink, perfect for hot days. 

Jennings Cox, an American engineer in Cuba, made the original daiquiri. He ran out of gin at a party and turned to rum, lime, and sugar instead. 

While he didn’t have mangoes in his version, I’ll bet he’d give a thumbs-up to this tropical twist. 

Ingredients

Here’s what you need to whip up a killer mango daiquiri.

• Rum – Bacardi’s a solid pick, but coconut rum, like Malibu, can also be a game-changer.
• Mangoes – The riper they are, the sweeter the daiquiri. One large, ripe mango gets you about 1 ½ cups.
• Lime juice – Freshly squeezed, please. Keep some extra limes for garnish.
• Triple sec – This orange liqueur adds that extra kick of citrus flavor.
• Sugar – Other recipes call for simple sugar, but you can use plain sugar here; it’ll blend just fine.
• Ice cubes – To keep the drink chilled.

Best Rums for Daiquiri

Your mango daiquiri deserves the best rum, so let’s get to it.

• Aged rum brings flavors like vanilla, coconut, and caramel to the mix.
• Dark rum adds deep, spiced caramel vibes.
• White rum keeps it clean and fruity.
• Coconut rum is your wildcard. It’s sweet but can be a fun twist.

Choose wisely, and enjoy that daiquiri!

How to Make a Mango Daiquiri

This recipe is so easy, but you’ll feel like a bartending pro!

1. Prep: chill the glasses. This recipe makes two servings. Place two cocktail glasses in the fridge for 30 minutes.

2. Blend the ingredients. Throw all the ingredients into a blender. Be sure to add the ice cubes last to avoid burning out your blender motor. Puree the mixture until smooth. 

3. Serve and enjoy! Pour the mango daiquiri into the chilled glasses. Garnish it as you please. I like mine with a simple lemon wedge on the glass. Serve immediately and enjoy!

Tips and Variations

Do you want the best mango daiquiri ever? These tips should do it:

• Chill your glasses first. Pop some martini glasses in the fridge to keep your drink cool for longer.
• Pick the right rum. Bacardi Superior and Plantation 3 Stars are solid choices, but any Caribbean white rum does the trick.
• Add the ingredients in the right order. Save the ice for last so you don’t burn out your blender motor.
• Add some flair with a liqueur. A splash of coconut rum makes everything more tropical.

Let’s talk about some fun variations to keep things interesting.

• Add extra lime and agave. Replace the sugar with agave nectar and add extra lime to make it tangy and sweet!
• Dark vs. light rum. Use light rum for a sweet touch or dark rum for a smoky flavor.
• Go alcohol-free. Swap out the rum for tropical juice or sparkling cider for a virgin daiquiri.
• Spice it up. Want some heat? A pinch of red pepper flakes will do the trick.
• Fruit medley. Throw in some blackberries, peaches, or strawberries. Add banana or pineapple chunks for extra tropical vibes.
• Add veggies. Yeah, you heard me! Celery or cucumber can make it refreshing in a whole new way.
• Swap the liquor . Not a rum fan? Try gin, vodka, or even bourbon.
• Daiquiri colada. Include some coconut cream for a colada twist.
• Garnish suggestions . A wedge of mango, a slice of lime, and a cocktail umbrella if you’re up for it. 

How to Serve

Here’s how you can level up your daiquiri:

• Keep it simple. Serve your mango daiquiri with a mint sprig garnish and a slice of lime on the glass. 
• Throw in some mango chunks right before serving. It kicks up the mango flavor big time.
• Top your daiquiri with a dollop of vanilla ice cream. It’s like a tropical dessert in a glass.
• Mix any leftover daiquiri into a smoothie. Trust me, a splash of daiquiri in a cherry smoothie is a game-changer.
• Add more fruit toppings. Why stop at mango? Add sliced strawberries, raspberries, or even guava for a fruit explosion.
• Pair the daiquiri with grilled food. Sipping a mango daiquiri while snacking on some grilled corn is a summer dream come true.

How to Store Leftovers

Here’s how to keep your daiquiri tasting fresh for up to a week!

To Store: Pour the mango daiquiri into a sealed jar or bottle and refrigerate it for up to 1 week.

To Freeze: Because of the alcohol, a daiquiri won’t freeze solid. So, you can store it in the freezer in a freezer-safe container for up to a month.

When you’re ready to serve it, pull it from the freezer. There’s no thawing needed. Give it a quick stir, and you’re good to go.

This mango daiquiri recipe comes with a special secret ingredient! This frozen treat is a guaranteed winner.

3 ounces rum

1 1/2 cups frozen mangoes, cubed

3 tablespoons fresh lime juice

1 ounce triple sec

4 teaspoons sugar

2 cups ice cubes

Instructions

• Puree the rum, mangoes, lime juice, triple sec, sugar, and ice cubes in a blender or food processor until smooth.
• Pour it into in chilled glasses and enjoy!

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