There’s nothing better on a hot day than a refreshing tropical Mango Coconut Daiquiri made with ripe mango, coconut rum, and a touch of coconut cream.
If you like a sweeter drink, make a small batch of coconut syrup to stir in or drizzle over the top.
I recently returned from Hawaii and found store-bought mangoes here in the States disappointing compared with the juicy fruit I had there. Still, I had leftover mango after making a Mango Coconut Ginger Icebox Cake, and turning that fruit into a tropical cocktail felt like the perfect next step.
I thinly sliced the mango and let it macerate with a little sugar and fresh lime juice to draw out its juices. If your mango is very ripe you may skip that step, but tart or firm mango benefits from a short maceration to soften and sweeten the fruit.
I also had a rich coconut cream mixture left from the dessert, which made a silky topping for the blended cocktail.
The bright contrast of a small red berry against the golden mango is visually delightful, so I finished the drink with a tiny strawberry as a garnish. It’s a little touch that makes the presentation pop.
If you enjoy coconut-forward cocktails, try my Coconut Lime Daiquiri for another tropical option.
This particular evening I wasn’t very hungry, so the cocktail doubled as my dinner — and it was absolutely worth it.
The glass didn’t last long — the photo below was taken only minutes after the one above.
Mango Coconut Daiquiri
Ingredients
daiquiri:
- 1 large fresh mango
- 2 tablespoons sugar
- a squeeze of fresh lime juice
- 6 ounces coconut rum
topping:
- 1 teaspoon coconut cream
- 2 tablespoons heavy whipping cream
- 1 teaspoon coconut rum
- 1 teaspoon sugar
Instructions
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Cut 1 large fresh mango lengthwise as close to the seed as possible on both sides, then cut away any remaining fruit around the seed and remove the skin. Thinly slice the mango and place the slices in a bowl. Sprinkle 2 tablespoons sugar over the fruit and add a squeeze of fresh lime juice. Allow the mango to macerate at least 30 minutes so the sugar can draw out the juices.
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To make the daiquiri, add the sweetened mango and all the collected juice to a blender with 6 ounces coconut rum and a generous handful of ice. Blend until smooth.
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For the topping, whisk 1 teaspoon coconut cream, 2 tablespoons heavy whipping cream, 1 teaspoon sugar, and 1 teaspoon coconut rum until light and fluffy. Spoon the cream over the blended daiquiri.
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Garnish with fresh mango slices and a bright berry, then serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.