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.
Equipment
- Blender
- Cocktail shaker
- Hawthorne strainer
- Fine-mesh strainer
- Jigger or measuring tool
- Martini glass or coupe glass
- Sharp knife
- Cutting Board
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.