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
"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.