Name: Coconut and mango Daiquiris
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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

“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.”

Ingredients

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

Main

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.
Notes