Based on the idea of a mango daiquiri, this is a wonderfully refreshing (and slightly boozy) grown up ice block — perfect for hot summer days. You will need to use mangoes that are very sweet and almost too ripe to give you the right flavour.






Skill level

Average: 4.1 (4 votes)


  • 300 ml fresh young coconut juice, strained
  • 30 g raw caster sugar
  • 300 g fresh mango, pureed in a blender until smooth
  • 60 ml lime juice
  • 70 ml white rum
  • 2 tsp orange bitters (see Note)

Cook's notes

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.


Freezing time overnight

Place the young coconut juice and sugar in a saucepan over a medium heat. Warm it up just enough to dissolve the sugar. Set aside and allow to cool to room temperature.

Once it has cooled, add it into the remaining ingredients in a mixing bowl and whisk until well combined.

Pour the mix into ice block moulds and freeze overnight.



• You can substitute the orange bitters with Angostora.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.


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This recipe is part of The Seasonal Cook: Mango column.


View previous The Seasonal Cook columns and recipes.