The Frozen Mango Daiquiri is the creamy version of the Cuban classic: white Rum, lime, mango and crushed ice from the blender. Cold, spoonable, tropical – and yet tart enough not to be a smoothie. The mango brings sweetness and fruitiness, while the lime keeps it in check. A drink that tastes like summer, even when rain is falling outside.
And this is what you need for the Frozen Mango Daiquiri
5 cl white Rum
3 cl lime juice
6 cl mango purée
1 cl sugar syrup
1 cup crushed ice
Garnish: mango
This is what matters
The texture is the most important thing with a Frozen Daiquiri: blend for too short a time and you’ll end up with ice lumps in your glass. Too long, and the drink will thin out like water. The right moment is when the blender starts to labour – that’s when the ice is chopped, but not yet melted. It’s better to blend in two stages and check in between than to let it run blindly. And: frozen mango works better than fresh, as it adds extra chill when blending.
Variations
- Frozen Strawberry Daiquiri — Use 6 cl strawberry purée instead of mango – the Eighties classic.
- Frozen Pineapple Daiquiri — With 6 cl pineapple purée – even more tropical, slightly more tart.
- Frozen Daiquiri Natural — No fruit purée, just Rum, lime, sugar and ice – the original form from Havana.
Frequently asked questions
How much ice?
It’s better to top up once than to use too much from the start – otherwise the drink will taste watery. One cup of crushed ice is a good starting point; top up as needed.
Which mango purée?
Frozen purée from the supermarket works well – it chills the drink and has consistent quality. Fresh mango can also be used, but should be frozen beforehand or more ice added.
Can I use dark Rum?
Sure, then the drink will be darker and take on more caramel notes. White Rum lets the mango shine through better.
Why does my Frozen Daiquiri turn watery so quickly?
Blended for too long or not enough ice. The drink needs to be served immediately – Frozen cocktails don’t hold for long.
