The Mango Daiquiri recipe
with fresh mango
Place the coupe in the freezer for ten minutes so the cocktail stays cold until the last sip.
Peel a ripe mango, cut the flesh away from the pit, and blend it with an immersion blender until smooth.
Add the rum, 4 cl mango purée, lime juice, and sugar syrup to the shaker, fill it with ice, and shake hard for fifteen seconds.
Double strain through a fine-mesh strainer into the chilled coupe to leave behind fibers and ice shards.
Garnish with a thin strip of mango on the rim and serve immediately.
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The story
The Mango Daiquiri has no named inventor or known date of origin. It belongs to the family of fruit daiquiris that emerged after the Daiquiri spread from Cuba around the world. In Havana, Constantino Ribalaigua of El Floridita was already making daiquiris with finely crushed ice in the early 1930s, and later, versions with strawberry, banana, and mango followed with the electric blender. Mango itself comes from South Asia, where it has been cultivated for thousands of years, and India is still by far the largest producer. The fruit sold in Dutch shops mainly comes from Peru and Brazil. That the combination works so well is no coincidence: mango naturally has little acidity, and the sharp lime in the Daiquiri perfectly supplies what the fruit lacks.
The right glass
A shaken Mango Daiquiri is served straight up, without ice, so it belongs in a stemmed coupe. A glass holding 22 to 24 cl leaves room for the approximately 14 cl cocktail, with a finger's breadth of air above the drink so you don't spill. The wide bowl releases the aromas of mango and lime, and the orange-yellow color looks beautiful in thin glass. Place the glass in the freezer beforehand: there is no ice in the drink to keep it cold. View our coupe glasses.
RCR Opera Champagne Glass / Coupe 24 cl (6 pieces)
Bormioli Rocco America'20S Champagne Glass / Coupe 22 cl (6 pieces)
Both sets together € 79,90.
The right tools
For a Mango Daiquiri, besides the glass, you need a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining, and a citrus press. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets collection.
Glassware set (our choice 01) + 5 bar tools together € 176,70.
What do you make a Mango Daiquiri with?
You need rum for a Mango Daiquiri. Well-known bottles include Havana Club, Bacardi and Captain Morgan White Rum. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it goes with and which glassware you need.
Variations & twists
If you want it frozen, blend 120 grams of frozen mango chunks with the rum, lime juice and 1.5 cl sugar syrup; no extra ice is needed. You can read how this technique works at the Frozen Daiquiri. Half a passion fruit in the shaker gives a tarter, more aromatic drink, similar to a Don's Special Daiquiri. An aged, golden rum makes it rounder and fuller, while a chili-salt rim gives it a spicy kick. Other fruit versions are the Strawberry Daiquiri and the Banana Daiquiri.
Serving tip
Freeze leftover purée in an ice cube tray. Two 2 cl cubes make exactly one cocktail, and after thawing for half an hour they're almost as good as fresh. Taste the purée before shaking: if it tastes bland, add a few extra drops of lime juice instead of more syrup.
Good to know
Choosing a ripe mango
Don't judge by the color. Many varieties remain green when ripe, and a red blush mainly indicates sun exposure on the tree. Gently press with your thumb next to the stem: a ripe mango yields slightly, like a ripe avocado, and smells sweet at the stem. If it's still hard, place it in a paper bag at room temperature for two to three days. For purée, Kent and Keitt are the best choices: juicy and low in fiber. The widely sold Tommy Atkins is more fibrous, and you can only catch those threads by straining it twice.
Fresh mango, frozen or canned purée
Fresh mango at its best provides the most aroma, but quality varies from fruit to fruit. Frozen mango chunks are picked ripe and taste consistent; let them thaw for half an hour before using the shaker and then purée them, or blend them frozen for a frozen version. Canned mango pulp, often made from Indian Alphonso mangoes and available at Asian grocery stores, has an intense flavor but is usually sweetened. Use the same 4 cl and omit the sugar syrup. Carton mango nectar is too thin and too sweet: it produces a lemonade-like cocktail without body.
Mango Daiquiri shaken or blended
For this version, you shake it, and that is a deliberate choice. The shaker brings the drink to temperature in fifteen seconds, dilutes it by about one-fifth, and aerates the purée, creating a soft layer of foam on the cocktail. You can still taste the rum and lime clearly. The blender adds much more ice, and cold dulls flavor: you then need more mango and more syrup to achieve the same flavor. Always double-strain after shaking, because mango fibers and ice shards make the coupe messy. The ice-cold blender version can be found at the Frozen Daiquiri.
Which rum works best
Choose a light, dry white rum in the Cuban style, such as Havana Club 3 or Bacardi Carta Blanca. It lets the mango take center stage and gives the lime room to shine. An aged rum of three to five years also works: vanilla and oak complement the tropical flavor, although the color becomes a little duller. Avoid spiced rum and coconut rum. Cinnamon and vanilla flavors clash with the fresh fruit, while coconut rum makes the drink sweet and flat. If in doubt, first make a regular Daiquiri with your rum: if it tastes good, it will work here too.
Mango Daiquiri for a group
For six glasses, you need 27 cl white rum, 24 cl mango purée, 15 cl fresh lime juice, and 6 cl sugar syrup. One large mango of about 500 grams yields enough purée. Mix the rum, purée, and syrup in a bottle up to two hours in advance and chill it. Juice the limes just before serving and add the juice then, because lime juice loses its freshness within a few hours. Shake 24 cl of the mix with plenty of ice for every two glasses and double-strain. A full shaker for six glasses at once will never get cold enough.
Alcohol-free Mango Daiquiri
Without rum, you mainly miss length and a little sharpness, which you can bring back in another way. Shake 6 cl mango purée with 2.5 cl lime juice, 1 cl sugar syrup and 3 cl cold, strong green tea with plenty of ice, and double-strain into a chilled coupe. The tea adds a slight bitterness that takes the place of the alcohol, so the drink does not end up resembling a smoothie. A pinch of salt in the shaker brings out the mango flavor even more. Find more alcohol-free drinks among our mocktails.
Frequently asked questions
What is in a Mango Daiquiri?
A Mango Daiquiri contains 4.5 cl white rum, 4 cl fresh mango purée, 2.5 cl fresh lime juice and 1 cl sugar syrup. Shake everything vigorously with ice for fifteen seconds and double-strain into a chilled coupe. The difference from the regular Daiquiri is the purée and half a centiliter less syrup, because the mango itself brings sweetness.
Can you make a Mango Daiquiri with frozen mango?
Yes, and it is often even better than an unripe fresh mango. Let the cubes thaw for half an hour, purée them and use 4 cl in the shaker. If you want it frozen, blend 120 grams of frozen mango directly with the rum, lime juice and 1.5 cl syrup. No extra ice is needed.
What is the difference between a Mango Daiquiri and a frozen Mango Daiquiri?
The shaken version is short, straight up and smooth, with the rum and lime clearly coming through. You blend the frozen version with frozen mango or ice, making it thicker, colder and larger. Because cold dulls flavor, the frozen version uses half a centiliter more syrup.
Which glass do you use for a Mango Daiquiri?
A 22 to 24 cl coupe, chilled in the freezer beforehand. The cocktail goes into the glass without ice, so you want a stem to hold and a wide bowl for the aroma. For the frozen version, use a larger glass, such as one of our margarita glasses.
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