Ripe mango gives this daiquiri a thick, velvety body and a deep golden colour, while fresh lime keeps it sharp enough to stay refreshing. Shaken hard and served straight up, it tastes like fruit first and rum second, without ever turning into juice.
1¾ oz
white rum a crisp Cuban-style or Spanish-style rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
1 oz
mango purée from ripe mango or a good unsweetened purée
¾ oz
lime juice freshly squeezed
½ oz
simple syrup 10 to 20 ml depending on the mango
Garnish: Lime wheel or mango slice · Ice: Served up, no ice
Mango Daiquiri
Juicy, ripe mango up front, then bright lime and a clean rum backbone. Medium strength with a smooth, almost creamy texture from the purée.
The Daiquiri takes its name from Daiquirí, a mining area near Santiago de Cuba. The popular account links it to American engineers working there around 1900, and the simple mix of rum, lime and sugar later became a signature of Havana bars, above all El Floridita, where frozen versions were served long before blenders were common at home.
Fruit daiquiris followed naturally once electric blenders and tinned or frozen fruit spread through bars in the mid-20th century. Mango, with its dense flesh and low acidity, suits the formula well: the lime provides the acid the fruit lacks. No specific inventor is recorded for the Mango Daiquiri; it is one of many fruit twists on the Cuban original.
Served up, it lands around 12 to 14% ABV. The frozen version is lighter because of the extra ice.
Yes. Muddle about 50 g of ripe mango flesh in the shaker before adding the other ingredients, then fine strain.
A light, dry white rum lets the mango shine. A lightly aged rum adds vanilla and fits too.
The perfect sound
Ripe mango and sunshine on a tropical terrace.
Reader rating
Thanks for rating
Updated:
