Chef's Recipes

Coconut and Mango Daiquiris

Australian Gourmet Traveller cocktail recipe for Coconut and Mango Daiquiris.

By Tim Philips
  • 15 mins preparation
  • Serves 6
  • Print
Coconut and Mango Daiquiris
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."


  • 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


  • 1
    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.
  • 2
    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.