A tropical breeze of sweet mango and creamy coconut creates an island escape in every sip of this refreshing daiquiri. This simple rum cocktail combines fresh mango, coconut cream, lime juice, and ice into a smooth, vacation-worthy drink.

The bright yellow color and frothy texture make this cocktail perfect for summer parties and backyard gatherings. Adding coconut cream transforms the classic daiquiri into something special that will transport guests to a beachside resort.

This recipe works well with either fresh or frozen mango chunks, making it easy to mix up any time of year. The natural sweetness of ripe mango means no added sugar is needed.

Mango Coconut Daiquiri Cocktail Recipe

This tropical drink combines fresh mango, coconut cream, and rum into a smooth, refreshing cocktail perfect for warm weather gatherings.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Ingredients

2 oz white rum
1 oz fresh lime juice
1 oz cream of coconut
1.5 oz fresh mango chunks about 1/4 mango
1 cup crushed ice
Lime wheel for garnish
Fresh mango slice for garnish

Optional:

1/2 oz simple syrup if mangoes aren’t sweet enough
Toasted coconut flakes for rim

Instructions

Cut the mango into small chunks.

Add mango chunks, rum, lime juice, and cream of coconut to a blender.
Add crushed ice and blend until smooth.
Pour the mixture through a fine-mesh strainer into a cocktail shaker filled with ice.

Shake the shaker for 10-15 seconds until well-chilled.
Strain the mixture into a chilled martini glass or coupe.
Garnish with a lime wheel and mango slice.

Notes

The drink can be served frozen or on the rocks. For a frozen version, double the ice and blend until smooth.

Fresh mango works best, but frozen mango can be used in a pinch. Just thaw it first.

Store cream of coconut in the fridge after opening. It will stay fresh for up to 2 weeks.

Pre-chill the glasses in the freezer for 10 minutes before serving for the best presentation.

Tasting Notes

The Mango Coconut Daiquiri offers a bright, tropical flavor profile that balances sweet and tart notes. Fresh mango brings natural sweetness, while lime juice adds a crisp citrus kick.

Coconut cream creates a smooth, velvety texture and adds rich, creamy notes that complement the fresh fruit flavors. The white rum provides a clean foundation that lets the mango and coconut shine.

Primary Flavors:

Sweet, ripe mango
Creamy coconut
Zesty lime
Light rum notes

Each sip starts with tropical mango, followed by coconut richness in the middle, and ends with a refreshing lime finish. The drink has a silky mouthfeel from the coconut cream.

The sweetness level is moderate, making it an easy-drinking cocktail that’s not too sugary. The lime juice keeps the drink balanced and prevents it from becoming too heavy.

When served properly chilled, the cocktail tastes clean and refreshing. The fruit flavors taste most vibrant when using fresh mango rather than frozen or puree.

Substitute

Different ingredients can replace the main components of a mango coconut daiquiri while keeping its tropical taste.

Replace fresh mango with frozen mango chunks or mango puree. Each cup of fresh mango equals 1 cup of frozen mango or ¾ cup of puree.

Coconut milk makes a good swap for coconut cream. Use 1½ parts coconut milk for every 1 part coconut cream the recipe needs.

No white rum? Try these alcohol options:

Light rum
Coconut rum
Vodka
Spiced rum (adds extra flavor)

For a non-alcoholic version, mix equal parts pineapple juice and coconut water to replace the rum.

Fresh lime juice works best, but bottled lime juice can work in a pinch. Use the same amount the recipe calls for.

Simple syrup alternatives:

The recipe needs ice for texture. Frozen mango chunks can replace some of the ice to keep the drink from getting watery.

Mango Coconut Daiquiri Cocktail Recipe