Coconut and Mango Daiquiris


"The key to any good frozen drink is consistency of liquid and balance," says Tim Philips. "This drink screams summer and is a guaranteed party favourite. You can blend up to six drinks at a time if you have a good large blender."

You'll need

300 ml white rum 180 ml lime juice 6 peeled mango cheeks (from 3 mangoes)   Coconut syrup 250 ml (1 cup) fresh coconut water (from about 1 young coconut) 200 gm caster sugar

Method

  • 01
  • For coconut syrup, stir coconut water and sugar in a saucepan over medium heat until sugar is dissolved (1-2 minutes). Set aside to cool, then refrigerate until required. Coconut syrup will keep refrigerated for a month.
  • 02
  • For each Daiquiri, blend 50ml rum with 30ml each lime juice and coconut syrup, 1 mango cheek, a pinch salt and a large handful of ice in a blender until smooth (see note). Serve immediately.

Note It's always best to add a little less ice than you think when blending - it's easy to add ice for the desired smooth consistency, but too much liquid will throw out the balance. 


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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