Mango daiquiris should be the poster child for lounging around on the backyard patio or in the pool.
I find that standard daiquiris are packed with ice, which tends to water them down.
Its not a heavy drink so it lends itself well to afternoon sipping.
Marta Rivera
Whats in a Mango Daquiri?
White rum, flavor-wise, is a blank slate and allows the mellow-tasting mango to shine through.
Transfer to a zip top bag so you have it when you need it.
Marta Rivera
For my mango daiquiri, I blend the frozen mango chunks with light rum and lemon juice.
Those are always a safe option in your daiquiris.
Dont go mortgaging the house for the rum you’re going to use in this mango daiquiri.
Marta Rivera
Like my outfits, I like my daiquiri glassware to be cute.
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.
Marta Rivera
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.
Most people smile at the thought of sipping an adult slushy.
More Frozen Cocktails You’re Going to Love
Mango Daiquiri
Equipment needed: 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.
Pour the daiquiri into a 10-ounce cocktail glass.
