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Mango Daiquiri

A tropical mango daiquiri blending fresh mango, white rum, lime juice, simple syrup, and ice for a silky, restaurant-quality cocktail ready in minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 cocktails
Course: Drinks and Beverages
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh mango peeled and cubed (about one large mango)
  • 2 ounces white rum 60 milliliters
  • 1 ounce fresh lime juice 30 milliliters
  • 0.5 ounces simple syrup 15 milliliters
  • 1.5 cups ice crushed or cubed (about 12 ounces)

Equipment

  • Blender
  • Measuring jigger or shot glass
  • Knife
  • Cutting board
  • Cocktail glasses or rocks glasses
  • Bar spoon
  • Fine mesh strainer (optional)

Method
 

  1. Choose a ripe mango that yields slightly to pressure and cut it in half lengthwise around the pit. Score the flesh in a crosshatch pattern and scoop the cubes into a blender.
  2. Measure and pour 2 ounces (60 milliliters) of white rum into the blender.
  3. Cut a lime in half and squeeze 1 ounce (30 milliliters) of fresh lime juice through a fine mesh strainer into the blender.
  4. Add 0.5 ounces (15 milliliters) of simple syrup to the blender.
  5. Add the 1 cup of prepared mango cubes to the blender.
  6. Add 1.5 cups (about 12 ounces) of crushed or cubed ice to the blender.
  7. Pulse the blender a few times, then blend on high speed for 30 to 45 seconds until the mixture is smooth with no visible ice chunks.
  8. Divide the daiquiri evenly between two chilled glasses and serve immediately.

Notes

Chill glasses in the freezer for at least 15 minutes before serving to keep the daiquiri cold longer.