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Mango daiquiri recipe
- Cuisine: Modern Australian
- Makes 6 drinks
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
A tropical cocktail is a great summer drink. Daiquiris were created in Havana, Cuba — where there is an abundance of tropical fruit and rum. Here in Australia, there is nothing like the smell of mango to remind us that Christmas is on its way. Sip the rummy mango through the finely crushed ice, using a straw or not, and know the festive season is definitely here.
But be warned — it packs a punch.
Ingredients
2 roughly chopped mangoes½ cup white rum
1 tbsp sugar
2 tbsp freshly squeezed lime or lemon juice
4 cups crushed ice
Thin slices of lime and mint sprigs (optional), to garnish
Preparation
Put everything apart from the garnish in a blender or food processor and process, scraping down the sides a few times, until the mixture is very smooth but still frozen.Pour the mixture into stemmed glasses and garnish each with slices of lime and mint if desired.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Mango daiquiri recipe then browse more Modern Australian recipes, beverage recipes, christmas recipes, margaret fulton christmas recipes, easy recipes, quick recipes, fruit recipes and our most popular hainanese chicken rice recipe.
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