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, and mango lovers will adore this recipe. Sip the rummy mango through the finely crushed ice, using a straw or not, and know the festive season is definitely here.
- 2 mangoes, peeled and flesh roughly chopped
- ½ 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, to garnish (optional)
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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.