Mango daiquiri | Women’s Weekly Food
On a hot day, place the glasses in the freezer for at least 30 minutes before serving to chill.
Place diced mango in an airtight container and freeze for 4 hours (or overnight) until mango is frozen.
Place frozen mango, alcohol, lime juice, ⅓ cup sugar syrup and the ice in a high-speed blender and blend until smooth. Taste and adjust the sweetness with a little more sugar syrup as preferred and depending on the ripeness of the mangoes.
Pour daiquiri into cocktail glasses and serve immediately with twisted lime slices.
To make the sugar syrup
To make sugar syrup, combine 1 cup water with 1 cup (220g) caster sugar in a small saucepan, stir over low heat until dissolves, then bring to the boil. Reduce heat; simmer, for 5 minutes. Cool. Refrigerate for up to 2 weeks.
You can also use 700g frozen diced mango instead of fresh and skip step 1.
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